What are the internal and external factors that lead to esophageal cancer?

There are many factors that lead to esophageal cancer, which can be divided into two categories, internal and external. Understanding the risk factors of esophageal cancer can help to take targeted preventive measures and effectively reduce the risk of esophageal cancer.

Internal factors

1. Lack of trace elements. The lack of trace elements such as molybdenum, iron, zinc, fluorine, and selenium will increase the risk of esophageal cancer.

There are reports that the molybdenum content in drinking water and human tissues of residents in areas with a high incidence of esophageal cancer is very low. In addition, the anti-cancer ability of selenium has been confirmed by the scientific community and it is known as the "king of anti-cancer". In addition, the content of iron, zinc, etc. is directly related to the level of human immunity.

2. Vitamin deficiency: Vitamin A, vitamin B2, and vitamin C deficiency can increase the risk of esophageal cancer. Clinically, most esophageal cancer patients are deficient in vitamin A, vitamin C, and vitamin B2.

3. Bad eating habits: Bad eating habits are risk factors for esophageal cancer, including smoking, drinking, and frequent consumption of hot food and hot drinks. In addition, chronic stimulation such as unclean oral cavity, inflammation or trauma is also a risk factor for esophageal cancer.

4. In addition, people with a family history or immediate relatives with esophageal cancer have a higher risk of developing the disease than the average person.

External factors

1. Chemical substances: mainly refers to the harm of nitrosamines to the body. If such substances are consumed for a long time, the risk of esophageal cancer may increase.

2. Biological causes: such as ingestion of aflatoxin, fungi and other substances.

3. Environmental pollution: mainly refers to water pollution, in which the nitrite content may be high.