ORIGINAL ARTICLESPickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese
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Coffee consumption and cancer risk: a Mendelian randomisation study
2022, Clinical NutritionCitation Excerpt :Consumption of very hot drinks, particularly mate, has been associated with an increased risk of oesophageal cancer [11]. Furthermore, this phenomenon also applies to ingestion of hot foods [36,37], hot drinks can cause oesophagitis [38] which is a pre-cursor to cancer, and hot water has been found to promote carcinogenesis in rat and mouse models of oesophageal cancer [39,40]. It is therefore plausible that a carcinogenic effect of coffee relates to thermal injury broadly, rather than being specific to coffee or its constituents, as reflected in the IARC statement [11].
Etiology, cancer stem cells and potential diagnostic biomarkers for esophageal cancer
2019, Cancer LettersCitation Excerpt :We also highlight the advances in the identification of diagnostic biomarkers which would be helpful for the early detection and treatment of EC. Previous studies have demonstrated that ESCCs are associated with multiple environmental and genetic factors, including tobacco smoking, alcohol consumption [9–11], drinking tea at high temperature [12], diet with low intake of fresh fruits and vegetables, or with hot foods, or with pickled vegetables, or with red and processed meat, or with vitamin and mineral deficiencies [9,11,13–17], exposure to chemical factors such as polycyclic aromatic hydrocarbons, N-nitroso compounds, acetaldehyde and fumonisins [9,18,19], infection with human papillomavirus [9,19–21], family history [19,22], and genetic changes [19,23] (Fig. 2). In vitro modelling with cell lines revealed some of these environmental factors alter cellular activities, e.g. cell proliferation [24].
Epidemiology of Esophageal Squamous Cell Carcinoma
2018, GastroenterologyCitation Excerpt :Most epidemiologic studies have confirmed that alcoholic beverages are a risk factor for ESCC in economically developing and developed areas, although their carcinogenic effects vary with degree of consumption. Alcohol consumption increased the risk of ESCC by 1.6-fold to 5.3-fold in Asian countries, including China,40–47 Iran,23 Japan,40 and India,48,49 and about 3-fold in Africa50–53 and South America.54–57 In many areas with low incidence rates of ESCC, however, the relationship between alcohol and ESCC is notably stronger, with about a 6-fold increase in risk in Europe58–64 and 9-fold in North America among consumers of alcohol.10,65–67
Vitamin C, Vitamin C-Rich Foods, and Cancer: Epidemiologic Studies
2012, Natural Antioxidants in Human Health and DiseaseRisk factors for esophageal and gastric cancers in Shanxi Province, China: A case-control study
2011, Cancer EpidemiologyCitation Excerpt :Importantly, daily consumption of scalding hot food was reported by 25% of this population, thus making this practice a target for risk reduction by education and behavior modification. Other special foods and food practices, like consumption of moldy food, salted meat, pickled vegetables, and pickled vegetable juice, have also been associated with elevated risk for UGI cancers in previous reports [30,56–59]. We observed similar positive associations between consumption of these foods and risk for UGI cancers.
Endoscopic Palliation of Malignant Dysphagia and Esophageal Fistulas
2011, Clinical Gastrointestinal Endoscopy, Second Edition