Wednesday, December 15, 2010

Risk factors for esophageal cancer.


Deficiency of vitamins (A, C, riboflavin, thiamine, pyridoxine)

Deficiency of trace elements (zinc, molybdenum)

Fungal contamination of foodstuffs

High content of nitrites/nitrosamines

Betel nut chewing


Burning-hot beverages or food

Alcohol consumption

Tobacco use

Urban environment.

Esophageal Disorders

Long-standing esophagitis and Barret’s metaplasia


Plummer-Vinson syndrome( esophageal webs, microcytic hypochromic anemia and atrophic gastritis)

Genetic Predisposition

TP53 tumor supressor gene mutation

Long-standing celiac disease

Ectodermal dysplasia

Epidermolysis bullosa

Racial disposition


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