Keep away from esophageal cancer should be prevented

Keep away from esophageal cancer should be prevented

Esophageal cancer is a common disease in our life. Its occurrence has caused harm to many families. Therefore, physical health has become a topic of concern to us now. The treatment of esophageal cancer must be implemented. This is the only way to improve., and to avoid the cause of life, then look at the causes of esophageal cancer, how to prevent esophageal cancer on a daily basis?

  Causes of esophageal cancer: causes of esophageal cancer 1 Nitrosamines: Nitrosamines are a strong carcinogen. Studies have shown that residents of edible sauerkraut in the high-incidence area of esophageal cancer, gastric juice, urineThere are methylbenzyl nitrosamines, nitrosopyrrolidine and nitroso-xylene which cause esophageal cancer.

It was found that the amount of edible sauerkraut was directly proportional to the incidence of esophageal cancer.

  Causes of esophageal cancer 2 Destruction of esophageal mucosa: long-term craving for eating, eating coarse food, drinking strong tea, eating more pepper and other irritating foods can cause damage to the esophageal mucosa, causing hyperplasia of the esophageal mucosa, and may also be one of the carcinogenic factors.
Smoking and drinking alcohol have a certain relationship with the incidence of esophageal cancer.

Various long-term unhealed esophagitis may be precancerous lesions of esophageal cancer.

  Causes of esophageal cancer incidence 3 mold carcinogenic factors: mildew food can induce precancerous lesions or squamous cell carcinoma of the esophagus and gastric cancer in mice.

The type of mold has a synergistic effect with nitrosamines.

  Causes of esophageal cancer 4 Trace elements and malnutrition: The levels of serum molybdenum, molybdenum, urinary molybdenum and esophageal cancer in the high-risk area of esophageal cancer are lower than normal.

The anti-cancer effect of molybdenum contained in the high-incidence area of esophageal cancer in Lin County was confirmed by most scholars.

Malnutrition Insufficient animal protein deficiency and vitamin AB2C deficiency are common features of diets in high-risk areas of esophageal cancer. However, most of the malnourished high-risk areas of esophageal cancer are not high-incidence. This is unlikely to be a factor.

  Oncologists recommend: Esophageal cancer diet should eat more fresh vegetables, usually eat more fresh vegetables, fruits, eat more trace elements, vitamins to ensure the absorption of vitamins and trace elements, such as apples, oranges and so on.

During radiotherapy, there is often a phenomenon of fluid loss and dry mouth. It is advisable to choose pear juice, oyster sauce, tomato juice, and Maogen juice to supplement the body fluid. It can also eat more glutinous rice, pear, watermelon, mung bean soup, winter melon soup and so on.

During chemotherapy, the immune function is reduced, the hematopoietic function is reduced, and more jujube, pigeons, white fungus and other foods are eaten.

Usually eat more foods with enhanced immunity, anti-cancer and anti-cancer, such as coix seed, sweet almond, water chestnut, oyster, sea bream, yellow croaker, turtle, sea cucumber and other foods such as kelp, seaweed and so on.

  Life prevention: pay attention to the daily life, the living environment is appropriate, appropriate exercise, can not be overworked.

Especially in the long-term treatment, you should pay attention to rest, maintain physical strength, eat nutritious diet, and increase or decrease clothing in a timely manner.

Pay attention to exercise, get up early and go to bed, work and rest.

  If you want to stay away from esophageal cancer, you must do health prevention.

  Tips: Everyone must be vigilant in life. Once the symptoms of esophageal cancer appear, they should not panic. According to the correct thinking and active treatment, the disease will have the hope of recovery. At the same time, patients should also take good care, pay attention to esophageal cancer diet and promoteRehabilitation.

About the author