Esophagus cancer refers to malignant tumours in the oesophagus or in parts of the oesophagus that are connected to the stomach, a common tumour of malignant digestive tracts, mainly manifested by sexual ingestion difficulties, with high morbidity and mortality rates, which we will explain in the following terms.
The causes of oesophagus cancer The causes of oesophagus cancer are complex and diverse, and involve the interaction of a number of factors. For example, pickled, molded or overnight foods, which may contain overdoses of carcinogenic substances such as nitrite, aflatoxin, etc. In addition, overheating, overheating and rough food can cause damage to oesophagus mucous membranes and can induce oesophagus cancer under long-term irritation. 2. Life habits: Long-term smoking and overdrinking are also important contributing factors to oesophagus cancer. Harmful chemicals in tobacco can damage oesophagus membranes and increase the risk of oesophagus cancer. Alcohol, on the other hand, can directly stimulate edible mucous membranes, leading to damage to upper skin cell DNA, thus increasing the likelihood of cancer. 3. Environmental factors: Long-term exposure to contaminated environments, such as chemical and radioactive substances, may also increase the risk of edible cancer. These environmental factors can cause cancer by causing continuous irritation and damage to edible mucous membranes. 4. Chronic diseases: Chronic diseases of certain cuisine tubes, such as anti-fluent cuisine inflammation, cuisine vasectomy, etc., may also lead to edible cancer. These diseases can lead to inflammation of the edible mucous membrane, and can cause additional biological malformations as a result of the stimulation of chronic inflammation. Leather increase on the edibles, mucous lesions on the edibles, ulcers on the edibles are also considered pre-cancer or pre-cancer diseases of edible cancer. Genetic factors: The incidence of oesophagus cancer is linked to genetic factors. The family has a history of oesophagus, and is more likely to have oesophagus than the normal population.
The symptoms of oesophagus cancer are diverse and can be broadly divided into early symptoms and signs of progress: 1. Early symptoms: Food can be mitigated by slow or lingering, suffocated, by the swallowing of water; post-brain pain when eating; scalding of the sword. 2. Symptoms of progress: (1) difficulty of ingestion: typical symptoms of oesophagus cancer, which are of a short duration and are aggravated by the difficulty of ingestion of dry hard foods, followed by semi-fluents, and, ultimately, continuous foods, accompanied by vomiting. (2) Vomiting: Mostly after eating, vomiting is saliva associated with food, in a visceral form, often in cases of severe ingestion difficulties. (3) Decline in body weight: People with oesophagus cancer suffer from nutritional disorders caused by chronic eating difficulties, leading to a significant decrease in body weight. (4) Symptoms of stress on neighbouring organs: Oncological infarction and adjacent organs can give rise to the corresponding symptoms, such as acoustic screeching in the larynx and larynx. (5) Malignant: is the last manifestation of malignant tumours. (6) Other symptoms: including chest back pain, vomiting, breathing difficulties, dehydration, yellow salivation, etc.
III. Diagnosis of cuisine cancer
1. X-line cuisine examination: A preferred and commonly used method for cuisine cancer, which allows for the observation of the oscillation of the cuisine, the convulsion of the wall, changes in the cuisine mucular membranes and the extent of the cuisine barrier, etc., which is important for locating and determining the extent of cuisine cancer. 2. Diagnosis of stomach lenses: more than 85 per cent in early oesophagus and 100 per cent in mid-to-late oesophagus. A pathological examination of the specimen line is available through a gastroscope examination for a clear diagnosis. 3. Breast CT scan: Common CT-scanning of chests is important in showing the narrowness of the cavity, the thickness of the tube wall, the size of the soft tissue bulge, the tumour of cancer, the diagnosis of lymphoma knots and the movement away. 4. Oncology markers: If cytonic horn proteomics, cancer embryo antigens, plaster epipelagic antigens, etc. are found to be significantly above normal values, this may mean oesophagus. 5. Living tissue screening: the gold standard for the diagnosis of cuisine cancer, which requires a check-up of the pathological tissue in the cuisine to determine the nature of the disease.
Nutritional guidance for the prevention of cuisine cancer
Dietary and nutritional guidance to prevent oesophagus cancer is essential to reduce the incidence of oesophagus cancer. The following are specific dietary recommendations: 1. Increased intake of protective nutrients (1) trace elements:
Iron: An appropriate amount of iron supplements can be used to eat iron-rich foods, such as the internal organs of animals (pork liver, chicken liver, etc.), pork, beef, lamb and animal blood products (pork blood, duck blood). Vegetable foods also contain higher iron in spinach, lentils, seaweeds, mussels, etc.
Zinc: Eat zinc-rich food such as fresh oysters and other shellfish seafood, as well as skinny meat, milk, fish, egg yolk.
Selenium: Selenium is mainly found in marine products such as shrimp, fish and shellfish, and is also a good source of garlic, selenium-rich rice, black beans and black sesame.
Copper: Copper is mostly found in animal livers, seafood, and has higher copper content in nuts such as walnuts, peanuts, melons, etc. (2) Vitamins:
Vitamin C: is resistant to oxidation and inhibits carcinogenicity. Vitamin C-rich foods include monkeys, citrus, strawberries, tomatoes, etc.
Other vitamins: adequate intake of vitamin A, vitamin E etc. also contribute to the prevention of edible cancer. These vitamins are found mainly in fresh vegetables and fruit. 2. Avoiding ingestion of harmful foods (1) Pickled foods: Reduce intake of pickled foods such as pickled meat, salted fish, pickles etc., which often contain carcinogenic substances such as nitrite. (ii) Fertilized food: Avoiding the consumption of rotten foods such as peanuts, maize and rice, which may contain powerful carcinogens such as aflatoxin. (3) Irritating foods: Avoiding chronic overheating, overheating, oversalinating, overspicious, overspicious foods and drinks, which may damage edible mucous membranes and increase the risk of cancer. 3. Selection of quality protein sources
Ingestion of a suitable quantity of high-quality proteins, such as fish, beans and poultry, contributes to increased immunity and the provision of essential nutrition. However, fried and barbecued foods should be avoided, as high-temperature cooking can produce carcinogens. 4. Increase dietary fibre intake
The consumption of coarse and fibre-rich foods, such as whole grains, pulses and vegetables, can help to promote intestinal creeping and reduce the time spent by harmful substances in the intestinal tract. 5. Other dietary advice (1) maintain dietary balance: ensure that the diet contains sufficient nutrients such as protein, carbohydrates, fat, vitamins and minerals to maintain health. (ii) Timed meals: maintain regular eating habits and avoid severe consumption and chronic hunger. (3) Chew slowly: Eat slowly when eating, avoiding damage to edible mucous membranes caused by hard, too big food.
In the light of the above, dietary and nutritional guidance for the prevention of cuisine cancer should focus on increasing the intake of protective nutrients, avoiding the intake of harmful foods, choosing sources of good quality proteins, increasing intake of dietary fibres and maintaining dietary balance and regular meals. A reasonable diet can reduce the incidence of edible cancer and maintain health.
