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Whole Grains May Protect Against Esophageal Cancer

January 15, 2020

Linda Carney MD

Condition Related Food Matters

Healing Whole Grains Bathed In Sunshine

Esophageal Cancer is one of the most deadly cancers of the digestive tract. In the United States, it accounts for 1% of all cancers diagnosed in this country.The incidence of esophageal cancer has risen by more than 700% in the past four decades, making it the fastest growing cancer in the United States, according to the Nationa...

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Whole Grans Esophageal Cancer

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer.

January 11, 2019

Research Summaries

Oesophageal Cancer Whole Grains

Eating more whole grains may help guard against the development of cancers of the mouth, pharynx, larynx, and esophagus.

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Whole Grains Refined Grains Oral Cancer Laryngeal Cancer Esophageal Cancer

Fruits and vegetables consumption and esophageal squamous cell carcinoma: a case-control study.

December 21, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

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Fruits Vegetables Esophageal Cancer

Fiber intake and risk of adenocarcinomas of the esophagus and stomach.

December 19, 2018

Research Summaries

Oesophageal Cancer Stomach Cancer High Fiber

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

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High Fiber Esophageal Cancer Gastric Cancer Stomach Cancer

Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

December 17, 2018

Research Summaries

Oesophageal Cancer Processed Meats Red Meat

Lovers of red and processed meats may have greater risk of having esophageal cancer.

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Red Meat Processed Meats Esophageal Cancer

Lifetime alcohol consumption and upper aero-digestive tract cancer risk in the Melbourne Collaborative Cohort Study.

November 29, 2018

Research Summaries

Cancer Alcohol

Lifetime consumption of alcohol may spur the development of cancerous cells and tumors in the esophagus, pharynx, larynx, and oral cavity.

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Alcohol Esophageal Cancer Laryngeal Cancer Pharyngeal Cancer Oral Cancer

Long-Term Alcohol Consumption and Breast, Upper Aero-Digestive Tract and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis.

November 27, 2018

Research Summaries

Cancer Breast Cancer Colorectal Cancer Nasopharyngeal Cancer Oesophageal Cancer Alcohol

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

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Alcohol Breast Cancer Esophageal Cancer Colorectal Cancer Oral Cancer

Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

November 5, 2018

Research Summaries

Oesophageal Cancer Pickled Foods Processed Foods

Increased intake of processed and pickled foods may promote the development of esophageal cancer.

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Pickled Foods Processed Foods Esophageal Cancer

Role of fried foods and oral/pharyngeal and oesophageal cancers.

November 1, 2018

Research Summaries

Oesophageal Cancer Fried Food

Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

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Fried Foods Oral Cancer Pharyngeal Cancer Esophageal Cancer

Dietary antioxidants, fruits, and vegetables and the risk of Barrett's esophagus.

October 22, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

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.

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Fruits Vegetables GERD Barrett’s Esophagus Esophageal Cancer

Vegetable and fruit intakes and risk of Barrett's esophagus in men and women.

October 19, 2018

Research Summaries

Oesophageal Cancer Fruits Vegetables

Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

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Fruits Vegetables Barrett’s Esophagus Esophageal Cancer

Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis.

October 16, 2018

Research Summaries

Oesophageal Cancer Fruits

significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

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Citrus Fruits Esophageal Cancer

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DrCarney.com Blog

Esophageal Cancer

Whole Grains May Protect Against Esophageal Cancer

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer.

Eating more whole grains may help guard against the development of cancers of the mouth, pharynx, larynx, and esophagus.

Fruits and vegetables consumption and esophageal squamous cell carcinoma: a case-control study.

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

Fiber intake and risk of adenocarcinomas of the esophagus and stomach.

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

Lovers of red and processed meats may have greater risk of having esophageal cancer.

Lifetime alcohol consumption and upper aero-digestive tract cancer risk in the Melbourne Collaborative Cohort Study.

Lifetime consumption of alcohol may spur the development of cancerous cells and tumors in the esophagus, pharynx, larynx, and oral cavity.

Long-Term Alcohol Consumption and Breast, Upper Aero-Digestive Tract and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis.

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

Increased intake of processed and pickled foods may promote the development of esophageal cancer.

Role of fried foods and oral/pharyngeal and oesophageal cancers.

Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

Dietary antioxidants, fruits, and vegetables and the risk of Barrett's esophagus.

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.

Vegetable and fruit intakes and risk of Barrett's esophagus in men and women.

Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis.

significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

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Eating more whole grains may help guard against the development of cancers of the mouth, pharynx, larynx, and esophagus.

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

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.

Lifetime consumption of alcohol may spur the development of cancerous cells and tumors in the esophagus, pharynx, larynx, and oral cavity.

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

​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.

Mission Statement

Frequently Used

My Videos

Site Access

Food Coaching

My Other Sites

Featured Columnist

Off Canvas Main Menu Display

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.