Barrett’s Esophagus (BE) is NOT cancer. It is called “pre-cancer” or “cancer stage 0.” But it is not cancer. Yes, GERD can lead to Barrett’s Esophagus and BE may lead to esophageal cancer.
Though the risk of BE becoming esophageal cancer is low, the question often asked on PeopleBeatingCancer is once BE is diagnosed, how do you reduce the risk of getting esophageal cancer?
My answer? Exactly what I do to maintain my own cancer-free status. I live an evidence-based, non-toxic anti-cancer lifestyle through nutrition, supplementation and lifestyle therapies. The articles linked below talk about increased fruit and veggie comsumtion for BE or EC patients.
The first step is to develop a long-term cancer survivor’s diet. I don’t recommend a “diet.” I recommend a lifestyle change regarding what you eat and why. And after all, I have been living with an incurable cancer since 1994. This nutritional lifestyle change is pretty easy, step by step.
Studies show that 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 am both a cancer survivor and cancer coach. Research and experience has taught me to include evidence-based non-conventional therapies with conventional (FDA approved) therapies.
If you have been diagnosed with Barrett’s Esophagus or GERD please consider supplementing with Cruciferous Vegetable Extract . This simple, inexpensive therapy should reduce your risk of EC.
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.
To learn more about anti-oxidant, anti- angiogenic supplementation to further reduce your risk of EC, scroll down the page, post a comment or question and I will reply to you ASAP.
“Conclusions: The results support previous findings that increased intakes of vegetables and of vegetables and fruit are associated with a lower risk of BE in men and women. Prospective data that examine relations between diet and BE are needed.”
“Although associations between fruit and vegetable intake and both ESCC and EAC have been found in multiple ecological and case-control studies, few prospective studies have investigated these associations. We prospectively examined these associations in 490,802 participants of the National Institutes of Health (NIH)-AARP Diet and Health Study using Cox models adjusted for age, alcohol intake, body mass index, cigarette smoking, education, physical activity and total energy intake. We present hazard ratios and 95% confidence intervals per serving per 1,000 calories. During 2,193,751 person years of follow-up, 103 participants were diagnosed with ESCC and 213 participants with EAC. We found a significant inverse association between total fruit and vegetable intake and ESCC risk..”
“With respect to nutrients contained in fruits and vegetables, intakes of vitamin C, vitamin E, β-cryptoxanthin, potassium, and magnesium at high levels also reduced the esophageal cancer risk. In conclusion, inverse associations were evident between consumption of fruits and vegetables and the risk of esophageal cancer for adults residing in north-west China…”