Cervical cancer.
Esophagus cancer is a common malignant tumour, with high morbidity and mortality rates worldwide. According to statistics, approximately 500,000 new cases of edible cancer occur globally each year, most of them in developing countries. The causes of their occurrence are more complex and usually the result of a combination of factors. The following are some of the reasons that can lead to oesophagus cancer: 1, eating habits, long-term smoking and drinking: carcinogens such as nicotine and nitrazine in tobacco, as well as alcohol ‘ s direct irritation and damage to oeophagus mucous membranes, which can lead to repeated adverse irritation of oesophagus and increase the risk of oesophagus cancer. High levels of white wine, in particular, are more pronounced for edible mucous membranes. Overheated, overhard foods: The long-term consumption of over-heated foods such as hot tea, hot soup, hot pots, etc., as well as hard, rough foods such as coarse grains, nuts, etc., can burn or mucous edible edibles, making edible mucous membranes susceptible to abnormal growth during repair, leading to cancer. Overdose of pickled, molded foods: pickled foods contain large quantities of nitrites, such as pickles, pickles, etc., that can be transformed into powerful carcinogens such as nitrazine in the body. Stereofood contains aflatoxins, such as molded foods, peanuts, etc., and is a specific carcinogen, with long-term ingestion increasing the incidence of edible cancer. Regional differences: The incidence of cuisine cancer varies significantly between regions. In our country, areas such as Henan, Hebei and Shanxi are high-prevalence areas of oesophagus cancer, which may be linked to local environmental factors, such as the lack or excessive presence of certain trace elements in the soil, which may affect normal metabolism of oesophagus mucous membranes and increase the risk of oesophagus cancer. Drinking water pollution: Drinking water in certain areas contains a high concentration of harmful substances such as nitrate and nitrite, and long-term drinking may lead to damage to the ciplet mucous membranes and increase the risk of edible cancer. In addition, some algal toxins in water sources may be associated with edible cancer. 3. Genetic factors. Family concentration: Esophagus cancer has a certain family genetic tendency, and if there are cases of oesophagus cancer in the family, the risk of oesophagus cancer among their relatives increases relatively. This may be associated with a similar genetic background and living environment for family members, or may be due to the genetic transfer of certain genes by mutations within the family, resulting in increased susceptibility to edible cancer. Other factors: Euphoria: Certain cuisine diseases, such as cuisine inflammation, cuisine white spots, cuisine vasectomy, etc., which are not treated effectively for a long period of time, may lead to an abnormal increase in ciplinus membranes, which in turn leads to cipin cancer. Nutritional deficiencies: Lack of nutrients such as vitamins and minerals may also be associated with the occurrence of edible cancer. For example, vitamin C, vitamin E, carrots, etc., are resistant to oxidation, remove the free radicals in the body and reduce cell damage, and lack of these nutrients may increase the risk of edible cancer. Obesity: Fat cells in the obese produce a number of cell factors and hormones, such as insulin-like growth factors, which may contribute to the growth and fragmentation of mucous edible cells and increase the risk of edible cancer. Poor oral hygiene: Bacteria and viruses in the mouth may cause infection and damage to the cuisine mucous membrane as saliva enters the cuisine, and chronic bad oral hygiene may increase the risk of edible cancer.
