The Association of Consumption of Animal Proteins and the Risk of 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.

This study determined whether an association exists between regular dietary exposure to animal proteins and increased risk of esophageal cancer. Researchers matched diet with diagnosis of esophageal cancer in a study population comprising of 96 patients with esophageal cancer and 187 individuals without the disease.

Researchers found a high prevalence of esophageal cancer among avid consumers of chicken with skin, red meat, and processed meat products, such as sausages. This study supports the theory that the odds of having esophageal cancer is stacked against habitual consumers of chicken with skin, red, and processed meats.