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Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area

Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.

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Plant-based dietary patterns and the risk of digestive system cancers in 3 large prospective cohort studies

Incorporating healthy plant foods into our diets may confer us with adequate protection against digestive tract cancers, such as stomach, colorectal and liver cancer.

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Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank

Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.

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Increased alcohol-related oesophageal cancer mortality rates in Japanese men

Regular drinking of alcohol may tilt the odds of dying from esophageal cancer against men.

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Is heavy alcohol consumption an attributable risk factor for cancer-related deaths among Japanese men?

Fondness for alcohol may up death toll from cirrhosis, liver, esophageal, and head and neck cancer in men.

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Alcohol consumption and digestive cancer mortality in Koreans: the Kangwha Cohort Study

High ingestion of alcohol may raise death toll from digestive tract cancer in men.

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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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