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Alcohol intake might be a contributing factor to the development of esophageal cancer.
Consistent consumption of foods packed with vitamin C may help knock down esophageal cancer risk in men and women.
The odds of developing esophageal, head, and neck cancer may be stacked against lovers of ultra-processed foods.
Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.
Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.
Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and gastric (stomach) cancer.
Regular drinking of alcohol may tilt the odds of dying from esophageal cancer against men.
Fondness for alcohol may up death toll from cirrhosis, liver, esophageal, and head and neck cancer in men.
Generous intake of hot tea may trigger the formation and spread of cancerous cells and tumors in the esophagus.
Creating more space for fruits and vegetables in our diet may help hinder the development of esophageal cancer.
The odds of developing liver, esophageal, and stomach cancer may be stacked against alcohol consumers.
