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High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
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.
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.
Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.
