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.
This study was conducted to assess the relationship between the consumption of fruits and vegetables and the occurrence of esophageal cancer. Researchers monitored the diets and incidence of esophageal cancer in a study population comprising of 143 Iranian men and women.
Researchers noted that a marked reduction in esophageal cancer risk was associated with frequent consumption of generous portions of fruits and vegetables. In conclusion, the results of this study show that regular intake of fruits and vegetables may confer individuals with significant protection against esophageal cancer.