Berretta Massimiliano, Lleshi Arben, Fisichella Rossella, Berretta Salvatore, Basile Francesco, Li Volti Giovanni, Bolognese Antonio, Biondi Antonio, De Paoli Paolo, Tirelli Umberto, Cappellani Alessandro
Department of Medical Oncology, National Cancer Institute, Aviano (PN), Italy.
Front Biosci (Elite Ed). 2012 Jan 1;4(1):351-7. doi: 10.2741/e382.
Cancer of the esophagus is the eighth most common cancer by incidence worldwide and ranks sixth as the most common cause of cancer death. It is unique among the gastrointestinal tract malignancies because it embodies two distinct histopatologic types, squamous cell carcinoma and adenocarcinoma. Which type of cancer occurs in a given patient or predominates in a given geographic area depends on many variables, including individual lifestyle, socioeconomic pressures, environmental factors and diet and nutrition. Generally for both squamous cell carcinoma and adenocarcinoma of the esophagus case-control studies provide evidence of a protective effect of fruits and vegetables. Here we review the role of nutrition in the etiology of esophageal cancer.
食管癌是全球发病率第八高的常见癌症，是癌症死亡的第六大常见原因。它在胃肠道恶性肿瘤中独具特色，因为它包含两种不同的组织病理学类型，即鳞状细胞癌和腺癌。特定患者发生哪种类型的癌症或特定地理区域哪种类型占主导，取决于许多变量，包括个人生活方式、社会经济压力、环境因素以及饮食和营养。一般来说，对于食管癌鳞状细胞癌和腺癌的病例对照研究均提供了水果和蔬菜具有保护作用的证据。在此，我们综述营养在食管癌病因学中的作用。
