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