IMR Press / FBE / Volume 4 / Issue 1 / DOI: 10.2741/e382

Frontiers in Bioscience-Elite (FBE) is published by IMR Press from Volume 13 Issue 2 (2021). Previous articles were published by another publisher on a subscription basis, and they are hosted by IMR Press on imrpress.com as a courtesy and upon agreement with Frontiers in Bioscience.

Open Access Review

The role of nutrition in the development of esophageal cancer: what do we know?

Show Less
1 Department of Medical Oncology, National Cancer Institute, Aviano (PN), Italy
2 Department of Surgery, University of Catania, Catania, Italy
3 Department of Biological Chemistry, Medical Chemistry and Molecular Biology University of Catania, Catania, Italy
4 Department of Surgery Policlinico Umberto I, University “La Sapienza”, Rome, Italy
5 Scientific Direction, National Cancer Institute, Aviano (PN), Italy

*Author to whom correspondence should be addressed.

Academic Editor: Fabio Galvano

Front. Biosci. (Elite Ed) 2012, 4(1), 351–357; https://doi.org/10.2741/e382
Published: 1 January 2012
(This article belongs to the Special Issue Dietary approaches to prevent chronic-degenerative diseases)
Abstract

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.

Keywords
Nutrition
Cancer
Esophageal
Risk
Review
Share
Back to top