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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.

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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.

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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.

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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.

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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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Carotenoid intake and esophageal cancer risk: a meta-analysis.

​Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.

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Dietary fiber intake reduces risk for Barrett's esophagus and esophageal cancer.

​High dietary ingestion of foods rich in fiber may help to ward off esophageal cancer and Barrett's esophagus.

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Dietary intake of heterocyclic amines and cancers of the esophagus and gastric cardia.

​Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.

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An update of the WCRF/AICR systematic literature review on esophageal and gastric cancers and citrus fruits intake.

​Esophageal and gastric cardia cancers are less likely to occur among frequent consumers of citrus fruits.

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Protective effect of allium vegetables against both esophageal and stomach cancer: a simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China.

​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.

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Associations between dietary folate intake and risks of esophageal, gastric and pancreatic cancers: an overall and dose-response meta-analysis.

​Adequate intake of foods rich in folate may help to inhibit the development of cancerous cells in the esophagus, stomach, and pancreas.

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Consumption of red and processed meat and esophageal cancer risk: meta-analysis.

Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.

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