[Frontiers in Bioscience E4, 351-357, January 1, 2012]

[Frontiers in Bioscience E4, 351-357, January 1, 2012]

The role of nutrition in the development of esophageal cancer: what do we know?

Massimiliano Berretta¹, Arben Lleshi¹, Rossella Fisichella², Salvatore Berretta², Francesco Basile², Giovanni Li Volti³, Antonio Bolognese⁴, Antonio Biondi²,Paolo De Paoli⁵, Umberto Tirelli¹, and Alessandro Cappellani²

1Department of Medical Oncology, National Cancer Institute, Aviano (PN), Italy, ²Department of Surgery, University of Catania, Catania, Italy, ³Department of Biological Chemistry, Medical Chemistry and Molecular Biology University of Catania, Catania, Italy, ⁴Department of Surgery Policlinico Umberto I, University "La Sapienza", Rome, Italy, ⁵Scientific Direction, National Cancer Institute, Aviano (PN), Italy

TABLE OF CONTENTS

1. Abstract
2. Introduction
3. Alcohol
4. Meat and Dietary fat intake
5. Nitrosamines
6. Fruits and vegetables
7. Micronutrients
8. Tea intake
9. Other Risks
10. Conclusions
11. Acknowledgments
12. References

1. ABSTRACT

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.