Esophageal Cancer Risk Factors

Cancer of the esophagus represents 3.2% of all diagnosed cancers and is the eighth-most-common type of cancer. The incidence rate is 9.3 per 100,000. Two major histological types have been found: esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC). Because of late diagnoses and the metastatic disease condition at the time of diagnosis, esophageal cancer has a poor prognosis and the risk factors of esophageal carcinomas are highly important. Barrett’s esophagus is a well-known risk factor of developing esophageal carcinoma, predominantly associated with esophageal adenocarcinoma. Obesity, gastroesophageal reflux disease, and increased intra-abdominal pressure are additional risk factors. Age, male sex, and white race are common risk factors. A family history of esophageal carcinomas and genetic abnormalities like Fanconi anemia also increases the incidence of esophageal carcinoma. Genetic defects such as the overexpression of CCND1, CDK4/CDK6, and MDM2 and the inactivation of p16, aneuploidy, and the loss of heterozygosity (LOH) at chromosome 17 have been shown to be high-risk factors. High alcohol consumption, smoking and chewing tobacco, and betel nut/quid chewing are among the preventable risk factors. The consumption amount, the type of alcohol, and the fermentation level of alcohol can change the effect of irritation on the esophageal mucosa. The consumption of fruit and vegetables, specifically those containing vitamin C and vitamin B6, decreases the risk of developing esophageal carcinoma. In contrast, consuming hot beverages is a bad habit for developing esophageal carcinoma because it causes thermal injury and chronic irritations. The risk factors of developing an esophageal carcinoma are discussed in this chapter.