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Dietary impact on esophageal cancer in human: a review


Cancer is an abnormal growth of cells which tends to proliferate in an uncontrolled way. About 32.6 million people in the world are affected by different types of cancer, 456000 out of them have esophageal cancer. It is the eighth most common cancer, but the sixth most common cause of cancer related deaths with a toll of 400,000 in 2012. About 80% cases were reported from less developed regions of the world. An incidence ratio of 2.4:1 in men and women revealed gender disparity. Esophageal cancer is broadly of two types- squamous cell carcinoma and adenocarcinoma. Most of the studies show a positive correlation of esophageal cancer with alcohol and tobacco consumption, but a negative correlation with fruit and vegetable intake. Type and amount of cereal, fat, meat and beverages are also under study. Significant statistical synergistic interaction has been registered in studies considering the joint effect of amount swallowed and temperature of beverage, especially among heavy consumers. The role of non nutritional components is gaining emphasis because of their antioxidant, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties. Socioeconomic status is another factor which cannot be ignored. Nevertheless the predominant cause appears to be different in different regions. Therefore, in spite of great advancements in the medical field, it still remains an enigma for the researchers.

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Publication details

The article was received on 04 Dec 2017, accepted on 13 Mar 2018 and first published on 14 Mar 2018

Article type: Review Article
DOI: 10.1039/C7FO01908D
Citation: Food Funct., 2018, Accepted Manuscript
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    Dietary impact on esophageal cancer in human: a review

    R. K. Sardana, N. Chhikara, B. Tanwar and A. Panghal , Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01908D

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