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Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.
Esophageal and gastric cardia cancers are less likely to occur among frequent consumers of citrus fruits.
Adequate intake of allium vegetables, such as garlic, onion, Welsh onion, and Chinese Chives, may decrease an individual's predisposition to esophageal and stomach cancers.
Adequate intake of foods rich in folate may help to inhibit the development of cancerous cells in the esophagus, stomach, and pancreas.
Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.
Esophageal cancer is less likely to occur in individuals who regularly consume foods rich in vitamin C.
Low esophageal and gastric cancer risk is associated with generous intake of diets high in flavonols.
Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.
Men who are moderate and heavy drinkers of alcohol are highly vulnerable to esophageal, liver, prostate, stomach, colon, pancreatic, and lung cancer.
Cigarette smokers are highly vulnerable to esophageal cancer.
