Diet And Epidemiology- Their Effect On Esophageal Carcinoma
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Abstract
Oesophageal cancer is the sixth most common cause of cancer fatalities and the eighth most prevalent type of cancer overall. It is distinguished by a high death rate, a dismal prognosis at the time of diagnosis, and regional diversity. The incidence of oesophageal cancer today is changing. Even while oesophageal squamous cell carcinoma is the most common kind globally, esophageal adenocarcinoma is quickly overtaking it in wealthy nations. Low socioeconomic status is one risk factor for the development of esophageal squamous cell carcinoma. Nitrosamine intake, and use of cigarettes, alcohol, and hot beverages are also the reasons behind it. Additionally, it has been demonstrated that vitamin deficiencies contribute to the emergence of esophageal squamous cell carcinoma. These include folate, vitamins C and E. Risk factors for esophageal adenocarcinoma include Barrett’s oesophagus, gastroesophageal reflux syndrome, obesity. Each year, more than 600,000 people worldwide receive an esophageal cancer diagnosis, and the five-year survival rate is less than 20%. There are significant regional differences in the incidence rates of the two common histological subtypes of esophageal Cancer, esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC). Early detection and screening are key to lowering the incidence and mortality of advanced Esophageal Cancer. There are currently no standards for esophageal squamous cell cancer screening. There are currently no standard guidelines for the early detection of esophageal squamous cell carcinoma. Though there is more clear data in the form of randomised controlled trials, guidelines for esophageal cancer are less well defined.
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