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Fruit and vegetable consumption and risk of esophageal cancer in the Asian region: a systematic review and meta-analysis

Creating more space for fruits and vegetables in our diet may help hinder the development of esophageal cancer.

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Association of the Frequency and Quantity of Alcohol Consumption With Gastrointestinal Cancer

Devout consumption of alcoholic beverages may edge an individual closer to a diagnosis of cancer arising from the gastrointestinal tract, including esophageal, stomach, colorectal, biliary, and pancreatic cancer.

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Health effects associated with vegetable consumption: a Burden of Proof study

Filling our plates with vegetables may brighten our odds of preventing several chronic diseases, including stroke, esophageal cancer, ischemic heart disease, and type 2 diabetes risk.

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Relationship between alcohol consumption and the risks of liver cancer, esophageal cancer, and gastric cancer in China: Meta-analysis based on case-control studies

The odds of developing liver, esophageal, and stomach cancer may be stacked against alcohol consumers.

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Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat

Avid consumers of salted foods, such as salted meat and fat, may have a high propensity to come down with esophageal cancer.

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The Association of Consumption of Animal Proteins and the Risk of Esophageal Cancer

The inclusion of animal proteins from chicken with skin, red meat, and processed meat products to our diet may drive up our risk of having esophageal cancer.

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Fresh fruit consumption may decrease the long-term risk of esophageal cancer mortality: A 30-year follow-up study in the Linxian Dysplasia Nutrition Intervention trial (NIT)

Habitual consumption of fresh fruits tends to reduce esophageal cancer mortality risk in individuals.

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Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis

Sticking to a high whole grain diet may help ward off esophageal, stomach, and colorectal cancer.

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Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis

Keen consumers of red and processed meats may be at risk of developing esophageal cancer.

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Processed meat consumption and squamous cell carcinoma of the oesophagus in a large case-control study in Uruguay

Indulgence in processed meat may trigger the development of esophageal cancer.

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Effect of dietary cholesterol intake on the risk of esophageal cancer: a meta-analysis

Preference for foods packed with cholesterol may foster the development of esophageal cancer.

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Maté consumption association with upper aerodigestive tract cancers: A systematic review and meta-analysis.

Frequent consumption of mate may facilitate the development of oral, laryngeal, pharyngeal, and esophageal cancer

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