Esophageal cancer is a serious type of cancer. Consider taking a multi-faceted approach to treating this form of cancer. Low-risk conventional therapies may be your first choice of therapy depending on your stage at diagnosis. Your next step may be to consider more aggressive forms of chemoradiation, again, depending on your stage at diagnosis.
It is widely known that eating fruits and veggies will reduce your risk of cancer. The study linked below puts a finer point on this statement.
An increased total intake of fruits and veggies reduces your risk of esophageal cancer by 11%. Further, a higher intake of cruciferous veggies (cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables) was associated with a significant decrease in risk.
I eat fruits and veggies as much as I can throughout my day for two reasons. First, fruits and veggie consumption lowers the risk of cancer relapse and I’m trying to stay in remission from multiple myeloma. Secondly, cruciferous vegetables lower my risk of a side effect, bladder cancer, from cytoxan chemotherapy in ’95.
If you are a survivor of esophageal cancer please consider supplementing with Cruciferous Vegetable Extract . This simple, inexpensive therapy should reduce your risk of relapse.
I take Life Extension Triple Action Cruciferous Vegetable Extract . I recommend it for you. 5% of a purchase on Amazon will be donated to PeopleBeatingCancer. Thank you.
For more information on non-toxic supplementation, nutrition and lifestyle therapies to maintain remission, scroll down the page, post a comment or question and I will reply to you ASAP.
“Epidemiological studies have consistently demonstrated a decrease in the risk of esophageal squamous cell carcinoma (SCC) associated with higher fruit and vegetable intake, although the association has been examined predominantly in case-control studies. Here, we conducted a population-based prospective cohort study among middle-aged Japanese men.
Lifestyle characteristics were investigated using a self-administered questionnaire, which included a validated food frequency questionnaire with 138 food and beverage items. We followed a total of 38,790 men aged 45-74 years. A Cox proportional hazards model was used to estimate the hazard ratios (HRs) and 95% confidence intervals (95% CIs) for esophageal SCC, with adjustment for potential confounders.
During 297,651 person-years of follow-up, a total of 116 men were newly diagnosed with esophageal SCC. An increase in consumption of total fruit and vegetables by 100 grams per day (g/day) was associated with an 11% decrease in the incidence of esophageal SCC (95% CI: 1-21%).
In particular, a higher intake of cruciferous vegetables was associated with a significant decrease in risk (HR per 100 g/day: 0.44; 95% CI: 0.23-0.82).
Stratified analyses revealed that the beneficial effect of fruits and vegetables was not able to completely offset the harmful effect of tobacco and alcohol. Our findings provide further evidence for the protective role of fruits and vegetables in the development of esophageal SCC.
To effectively reduce the burden of this disease, however, priority should be placed on smoking and drinking cessation. Finally, cruciferous vegetables deserve further investigation as foods possibly effective in the prevention of esophageal SCC.”