Fresh fruit consumption may decrease the long-term risk of esophageal cancer mortality: A 30-year follow-up study in the Linxian Dysplasia Nutrition Intervention trial (NIT)

Habitual consumption of fresh fruits tends to reduce esophageal cancer mortality risk in individuals.

This study looked at the relationship between regular ingestion of fresh fruits and the odds of dying from esophageal cancer. Researchers tracked the dietary and mortality records of 3,318 individuals at risk of developing esophageal cancer for a duration of 30 years. 

Compared to individuals with fewer fruit intake, the team of researchers noticed that the probability of suffering from deaths due to esophageal cancer was 37.3% lower among participants who consumed fresh fruits more than 12 times per year. This study strengthens the hypothesis that higher fresh fruit consumption correlated with lesser esophageal cancer mortality risk.