Oesophageal Cancer

Men who are moderate and heavy drinkers of alcohol are highly vulnerable to esophageal, liver, prostate, stomach, colon, pancreatic, and lung cancer.

Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.

High consumption of citrus fruits may significantly cut down esophageal cancer development risk.

A surge in the risk of cancers of the head, neck, liver, pharynx, larynx, mouth, pancreas, and esophagus is associated with heavy drinking of alcohol.

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.

Reduced cancer risk is associated with high intake of raw and cooked vegetables. This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject. Researchers discovered that high intake of raw and cooked vegetables diminished...

High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.