Oesophageal Cancer

Fruits and vegetables consumption and esophageal squamous cell carcinoma: a case-control study.

December 21, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

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487 Hits

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Fiber intake and risk of adenocarcinomas of the esophagus and stomach.

December 19, 2018

Research Summaries

Oesophageal Cancer Stomach Cancer High Fiber

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

683 Hits

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683 Hits

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Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

December 17, 2018

Research Summaries

Oesophageal Cancer Processed Meats Red Meat

Lovers of red and processed meats may have greater risk of having esophageal cancer.

519 Hits

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519 Hits

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Long-Term Alcohol Consumption and Breast, Upper Aero-Digestive Tract and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis.

November 27, 2018

Research Summaries

Cancer Breast Cancer Colorectal Cancer Nasopharyngeal Cancer Oesophageal Cancer Alcohol

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

2134 Hits

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2134 Hits

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Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

November 5, 2018

Research Summaries

Oesophageal Cancer Pickled Foods Processed Foods

Increased intake of processed and pickled foods may promote the development of esophageal cancer.

1103 Hits

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1103 Hits

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Role of fried foods and oral/pharyngeal and oesophageal cancers.

November 1, 2018

Research Summaries

Oesophageal Cancer Fried Food

Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

674 Hits

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674 Hits

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Dietary antioxidants, fruits, and vegetables and the risk of Barrett's esophagus.

October 22, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.

495 Hits

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495 Hits

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Vegetable and fruit intakes and risk of Barrett's esophagus in men and women.

October 19, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

515 Hits

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515 Hits

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Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis.

October 16, 2018

Research Summaries

Oesophageal Cancer Fruits

significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

552 Hits

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552 Hits

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Carotenoid intake and esophageal cancer risk: a meta-analysis.

September 7, 2018

Research Summaries

Oesophageal Cancer Carotenoids

Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.

975 Hits

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975 Hits

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Dietary fiber intake reduces risk for Barrett's esophagus and esophageal cancer.

September 2, 2018

Research Summaries

Oesophageal Cancer High Fiber

High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.

834 Hits

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834 Hits

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Dietary intake of heterocyclic amines and cancers of the esophagus and gastric cardia.

March 22, 2018

Research Summaries

Oesophageal Cancer Flesh

Oesophageal Cancer

Fruits and vegetables consumption and esophageal squamous cell carcinoma: a case-control study.

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

Fiber intake and risk of adenocarcinomas of the esophagus and stomach.

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

Lovers of red and processed meats may have greater risk of having esophageal cancer.

Long-Term Alcohol Consumption and Breast, Upper Aero-Digestive Tract and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis.

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

Increased intake of processed and pickled foods may promote the development of esophageal cancer.

Role of fried foods and oral/pharyngeal and oesophageal cancers.

Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

Dietary antioxidants, fruits, and vegetables and the risk of Barrett's esophagus.

Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.

Vegetable and fruit intakes and risk of Barrett's esophagus in men and women.

Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis.

significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

Carotenoid intake and esophageal cancer risk: a meta-analysis.

Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.

Dietary fiber intake reduces risk for Barrett's esophagus and esophageal cancer.

High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.

Dietary intake of heterocyclic amines and cancers of the esophagus and gastric cardia.

Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.

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Oesophageal Cancer

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

Lovers of red and processed meats may have greater risk of having esophageal cancer.

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

​Increased intake of processed and pickled foods may promote the development of esophageal cancer.

​Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

​Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.

​Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

​significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

​Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.

​High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.

​Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.

Mission Statement

Frequently Used

My Videos

Site Access

Food Coaching

My Other Sites

Featured Columnist

Off Canvas Main Menu Display

Increased intake of processed and pickled foods may promote the development of esophageal cancer.

Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.

Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.

High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.

Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.