Wednesday, December 15, 2010

Risk factors for esophageal cancer.


Dietary

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

Lifestyle

Burning-hot beverages or food

Alcohol consumption

Tobacco use

Urban environment.


Esophageal Disorders

Long-standing esophagitis and Barret’s metaplasia

Achalasia

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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