DrCarney.com Blog
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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.
High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
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.
