Oesophageal Cancer

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Lifetime consumption of alcoholic beverages and risk of 13 different types of cancer in men: results from a case-control study in Montreal.

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

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Onion and garlic use and human cancer.

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

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Citrus fruit intake substantially reduces the risk of esophageal cancer: a meta-analysis of epidemiological studies.

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

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Epidemiologic data on alcoholic beverage consumption and risk of cancer:

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.

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Cigarette Smoking and esophageal cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population.

Cigarette smokers are highly vulnerable to esophageal cancer.

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Dietary fiber intake associated with reduced risk of esophageal cancer in Xinjiang, China.

Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.

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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.

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Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.

Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.

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Raw versus cooked vegetables and cancer risk.

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...
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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

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

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