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

Massimiliano Berretta, Arben Lleshi, Rossella Fisichella, Salvatore Berretta, Francesco Basile, Giovanni Li Volti, Antonio Bolognese, Antonio Biondi, Paolo De Paoli, Umberto Tirelli, Alessandro Cappellani

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)351-357
Number of pages7
JournalFrontiers in Bioscience - Elite
Volume4 E
Issue number1
Publication statusPublished - Jan 1 2012


  • Cancer
  • Esophageal
  • Nutrition
  • Review
  • Risk

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Immunology and Microbiology(all)
  • Medicine(all)


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