What are the causes of esophageal cancer?

Esophageal cancer is a global cancer with extremely serious harm. According to the data of the World Health Organization (WHO), in 2008, there were 482,000 new cases of esophageal cancer in the world with a population of 6.75 billion, ranking eighth among all kinds of malignant tumors. The incidence of esophageal cancer in my country ranks fifth among malignant tumors, and the mortality rate ranks fourth, accounting for more than 50% of the world's cases and deaths.

From 1998 to 2002, 38,339 new cases of esophageal cancer and 30,116 deaths were registered in 30 tumor registries in my country. Although the incidence of esophageal cancer in my country has shown a steady downward trend in recent years, it is still an important killer that threatens the lives of Chinese people and must arouse our high attention.

The distribution of esophageal cancer in the population is related to age, gender, occupation, race, region, living environment, dietary habits, genetic susceptibility, etc. Existing survey data show that esophageal cancer may be a disease caused by multiple factors. The proposed causes are as follows:

1. Chemical etiology

Nitrosamines. These compounds and their precursors are widely distributed and can be formed both inside and outside the body. They are highly carcinogenic. In high-incidence areas, the levels of nitrites in food, drinking water, pickled vegetables, and even in the saliva of patients are much higher than those in low-incidence areas.

2. Biological causes

Fungi. A variety of fungi can be isolated from food in certain high-incidence areas, the upper digestive tract of esophageal cancer patients, or resected esophageal cancer specimens. Some of these fungi are carcinogenic. Some fungi can promote the formation of nitrosamines and their precursors, further promoting the occurrence of cancer.

3. Lack of certain trace elements

The content of molybdenum, iron, zinc, fluorine, selenium, etc. in grains, vegetables and drinking water is relatively low.

4. Vitamin Lack

Lack of vitamin A, vitamin B2, vitamin C, and insufficient intake of animal protein, fresh vegetables and fruits are common characteristics in areas with a high incidence of esophageal cancer.

5. Factors such as smoking, drinking, hot food, hot drinks, and unclean oral cavity

Long-term drinking of strong alcohol, smoking addiction, eating hard, overheated food, eating too fast, causing chronic irritation, inflammation, trauma or oral hygiene, tooth decay, etc. may be related to the occurrence of esophageal cancer.

6. Genetic factors

Genetic susceptibility factors for esophageal cancer.