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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.
Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.
High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.
Generous intake of fiber-rich foods may reduce the risk of developing oral, pharyngeal, and esophageal cancer.
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 consumption of cruciferous vegetables may help guard against the development of kidney, pharyngeal, oral, esophageal, and colorectal cancers.
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.
