Five major causes of esophageal cancer

Esophageal cancer, like other malignant tumors, has a genetic background and involves a complex process of multi-factor, multi-stage, multi-gene mutation accumulation and interaction. However, studies have shown that long-term bad living or eating habits may be the culprit of esophageal cancer:

1. Nitrosamine compounds

Animal experiments have proven that nitrosamine compounds are carcinogenic substances. Especially when people often eat pickled foods, such as sauerkraut, bean paste, cornmeal, etc., or moldy foods, it is easy to cause esophageal cancer.

2. Eating habits

The disease can be triggered by eating rough and hard food for a long time, eating too hot food or too fast, drinking strong tea for a long time, eating spicy food such as chili peppers, smoking and drinking heavily, etc.

3. Other esophageal lesions

Clinical trials have found that certain esophageal lesions, such as esophageal achalasia, esophagitis, benign esophageal stenosis and other esophageal diseases, lead to a higher incidence of the disease, which may be related to long-term irritation of the esophageal mucosa.

4. Genetic factors

According to medical statistics, about 50% of patients in high-incidence areas have a positive family history, which shows that genetic factors play a certain role in the onset of the disease.

5. Trace elements

Through the investigation of the high incidence area of ​​esophageal cancer, it was found that the content of trace elements such as molybdenum, copper, iron, and zinc in the water in the area was low, which may be closely related to the occurrence of the disease. Therefore, you should eat more fresh fruits and vegetables to ensure the intake of these elements.