The role of nutrition in the development of esophageal cancer: what do we know?
Cancer of the esophagus is the eighth most common cancer by incidence worldwide and ranks sixth as the most common cause of cancer death. It is unique among the gastrointestinal tract malignancies because it embodies two distinct histopatologic types, squamous cell carcinoma and adenocarcinoma. Which type of cancer occurs in a given patient or predominates in a given geographic area depends on many variables, including individual lifestyle, socioeconomic pressures, environmental factors and diet and nutrition. Generally for both squamous cell carcinoma and adenocarcinoma of the esophagus case-control studies provide evidence of a protective effect of fruits and vegetables. Here we review the role of nutrition in the etiology of esophageal cancer.
Department of Medical Oncology, National Cancer Institute, Aviano (PN), Italy. mberretta@cro.it
Massimiliano
M
Berretta
Arben
A
Lleshi
Rossella
R
Fisichella
Salvatore
S
Berretta
Francesco
F
Basile
Giovanni
G
Li Volti
Antonio
A
Bolognese
Antonio
A
Biondi
Paolo
P
De Paoli
Umberto
U
Tirelli
Alessandro
A
Cappellani
D000428:Alcohol Drinking; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004938:Esophageal Neoplasms / Q000209:etiology* / Q000517:prevention & control*; D005638:Fruit; D006801:Humans; D008460:Meat; D009602:Nitrosamines / Q000008:administration & dosage; D012307:Risk Factors; D013662:Tea; D014675:Vegetables
D004041:Dietary Fats; D009602:Nitrosamines; D013662:Tea