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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.
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.
The odds of developing liver, esophageal, and stomach cancer may be stacked against alcohol consumers.
Avid consumers of salted foods, such as salted meat and fat, may have a high propensity to come down with 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.
Habitual consumption of fresh fruits tends to reduce esophageal cancer mortality risk in individuals.
Sticking to a high whole grain diet may help ward off esophageal, stomach, and colorectal cancer.
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.
Indulgence in processed meat may trigger the development of esophageal cancer.
Preference for foods packed with cholesterol may foster the development of esophageal cancer.
