Continuous Update Project logoLATEST RESEARCH
The Prevention of Esophageal  Cancer

Key Findings

  • There is strong evidence that excess body fat increases risk for the esophageal type adenocarcinoma
  • There is a clear link between alcohol consumption and esophageal type squamous cell carcinoma

Links

Infographic | The Report | CUP Papers | More Cancer Reports

PREVENTABILITY

 

Breast Cancer Map and Pie Chart
33% of US esophageal cancers – about 5,600 cases – can be prevented each year.

 Diet, Nutrition, Physical Activity and Esophageal Cancer

Source: AICR/WCRF Continuous Update Project Report: Esophageal Cancer, 2016
STRENGTH OF CURRENT EVIDENCE DECREASES
RISK
INCREASES
RISK
CONVINCING
Effect on Risk:
 

Alcoholic drinks*
Body fatness**

PROBABLE
Effect on Risk:
 

Mate*

LIMITED
EVIDENCE
Suggestive

Vegetables
Fruit* 
Physical activity

Processed Meat*

No Conclusion Dietary fibre, fruit**, red meat, processed meat**, total meat, poultry, fish, coffee, high-temperature drinks, mate**, alcohol**, pyridoxine, vitamin C, vitamin E, folate, beta-carotene, body fatness*, adult attained height, patterns of diet, cereals (grains) and their products, starchy roots, tubers and plantains, pulses (legumes), soya and soya products, herbs spices and condiments, milk and dairy products, total fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, sugary foods and drinks, salt, salting, fermenting, pickling, smoked and cured foods, nitrates and nitrites, frying, grilling (broiling) and barbecuing (charbroiling), protein, vitamin A, retinol, thiamin, riboflavin,calcium, iron, zinc, pro-vitamin A carotenoids, beta-cryptoxanthin and energy intake

*squamous cell carincoma **adenocarcinoma

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