A comprehensive overview of oesophagus and the prevention of oesophagus are recommended as common malignant tumours in the country, with more than half of all cases and deaths occurring in the interior of the oesophagus (i.e., myotical pipes that connect throats and stomachs). The main types of oesophagus cancer include carcinoma and gland cancer, most of which are found in the upper and middle sections of the oesophagus, mainly related to smoking, drinking and overheating, pickled, smoked food. The oesophagus cancer often occurs in the lower part of the oesophagus, associated with diseases such as GERD and Barrett’s esophagus, and can increase the risk of gland cancer due to obesity and unhealthy eating habits.Early symptoms of oesophagus cancer are more hidden and many patients are in the middle and late stages of diagnosis, with increased tumors and erosion of the oesophagus wall, which can lead to difficulties in swallowing, pain in the back or back of the chest, loss of weight and appetite. Acoustics and continuous coughs occur at the same time, especially when tumors crush the larynx to the nerve or aerobics. The tumours in the end-of-life oesophagus then usually refer to tumours that have spread outside the ducts, may be drained to neighbouring tissues and organs, such as lymph nodes, trachea, lungs, etc., and may even undergo long-range transfer (e.g. liver, lung or bone transfer). This is usually the third or fourth stage of oesophagus cancer, which is relatively difficult to treat and anticipate. The following is a detailed description of the tumours in the upper cuisine, including their symptoms, diagnosis, treatment and prognosis. Symptoms of late-stage cuisine cancer are more visible than earlier and often include:
– The difficulty of swallowing: it is likely to increase, from solid food to drinking water.
– Pain: This includes pain after the chest or radioactive pain in the back, especially when eating.
– Sound screech: a tumour crushes a nerve and can lead to sound screech.
– Weight loss: The difficulty of eating and metabolism has led to a significant loss of weight.
– Coughing and breathing difficulties: tumours can cause cough, asthma and respiratory difficulties when they spread to the air.
– Haemorrhage: Symptoms such as haemorrhage or black poop may occur.
Clinical examinations are usually required to determine the type, stage and spread of tumours at the end of the diagnosis:
– Endoscope examination: observation of oesophagus through stomach lenses and active screening to identify cancer types.
– CT or MRI scans: help to assess the size, location of tumours and the stress of surrounding organs.
– PET-CT: mainly for late-stage patients, to detect long-range transfers.
– Endoscope ultrasound (EUS): helps to determine the immersion depth of tumours and whether they are lymph nodes in the vicinity, and is more accurately assessed by ultrasound.
– Blood testing: detection of tumor markers, liver function and body condition.
Diagnosis of oesophagus:
– Phase I: The tumor is confined to the edible mucous membrane or the lower membrane, without transfer.
– Phase II: The tumor spreads to the oesophagus, possibly with a few lymphoma ligatures.
– Phase III: The tumours have entered the outer or adjacent structure of the edible tube, with several lymphoma plasters.
– Phase IV: The tumour has been transferred at a distance and may spread to the lungs, liver, bones, etc.
Treatment programmes for edible cancer vary from one stage to another, including surgical sterilization (for early patients), free chemotherapy (especially for patients with limited or unable to operate), targeted treatment and immunotherapy and nutritional support, while those with terminal edible cancer often suffer from ingestion difficulties leading to malnutrition and, where necessary, nutritional support through a gastrointestinal tube or an gastrophagus. For patients with advanced or transmissible conditions, treatment is primarily aimed at abating symptoms and extending the duration of life.Although it is not possible to fully prevent cuisine cancer, the risk of disease can be reduced by:
– Stop smoking and stop drinking: reduce the frequency and quantity of smoking and drinking, especially alcohol.
– Maintaining healthy eating habits: avoiding overheat, pickled, smoked, barbecued food and increasing intake of fresh fruit and vegetables.
– Weight control: avoid obesity and reduce the risk of retortion of stomach acid.
– Treatment of gastro-ephthalmic retortosis: for groups with a reaction to gastric acid, timely medical treatment is recommended to reduce the risk of Barette oesophagus and gland cancer.
– Periodic check-ups: for population groups with family history or other high-risk factors, it is recommended that endoscopy checks be performed regularly, and that early detection and intervention be undertaken.
The treatment of advanced cuisine cancer requires the cooperation of multidisciplinary teams, including oncology, decomposition, digestive, nutrition and psychological support teams. Treatment programmes should be tailored to individualized needs in order to achieve optimal treatment outcomes. The prognosis of terminal cuisine cancer is generally poor, with a low survival rate of five years, but the situation varies depending on the patient ‘ s physical condition, treatment response and type of cancer. Esophagus cancer is a serious malignant tumour in the digestive system and early detection helps to increase the cure rate. The incidence of edible cancer can be effectively reduced by maintaining a healthy lifestyle, regular medical examinations and early screening among high-risk groups. In the case of patients diagnosed, comprehensive treatment and the management of multidisciplinary teams can extend the duration of life and improve the quality of life. Esophagus
