Oesophagus
Health - Food - Science - Community
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Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
800 Hits
High consumption of citrus fruits may significantly cut down esophageal cancer development risk.
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Cigarette smokers are highly vulnerable to esophageal cancer.
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Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.
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Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
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Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.
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High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.
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