Don't think that drinking only harms the liver, or that smoking only harms the lungs. Daily consumption of tobacco and alcohol can easily lead to esophageal cancer. A significant number of esophageal cancer patients do not come from high-incidence areas, but they share a common lifestyle: long-term, daily use of tobacco and alcohol, a preference for very hot foods, and an age between 50 and 60. By the time esophageal cancer is detected, it is often in an advanced stage.
Eating things that are too hot can easily lead to esophageal cancer.
The esophagus is the first stop in the digestive tract. Its delicate mucous membrane is very sensitive to heat. As long as the temperature of food exceeds 60°C, the mucous membrane can be burned and sloughed off. At this time, we may not feel any discomfort, but if repeatedly stimulated by overly hot food, the mucosal damage on the esophagus may not have a chance to heal before being burned again, which can lead to esophagitis. The esophageal mucosa continuously repairs itself, and eventually, mutations can occur. Under constant thermal stimulation, it can slowly lead to cancer.
The early symptoms of esophageal cancer include the following four types:
1. The most common symptom is a sensation of obstruction or choking, which can disappear and recur on its own without affecting food intake. It often occurs when the patient is emotionally distressed, so it is easily mistaken for a functional symptom.
2. Pain behind the sternum and below the xiphoid process is also common. When swallowing food, there is pain behind the sternum or below the xiphoid process, which can be burning, stabbing, or pulling in nature, and is more pronounced when swallowing coarse, hot, or irritating food. Initially, it is intermittent, but when the cancer invades nearby tissues or penetrates them, the pain can become severe and persistent. The location of the pain is not always consistent with the location of the lesion within the esophagus. The pain can often be temporarily relieved by antispasmodics.
3. A sensation of retention and foreign body. When swallowing food or water, there is a feeling of food moving slowly and getting stuck, as well as a feeling of tightness behind the sternum or food adhering to the esophageal wall, which disappears after eating. The location where this symptom occurs is often consistent with the location of the lesion in the esophagus.
4. Dryness and tightness in the throat. This is particularly noticeable when swallowing dry, coarse food. The occurrence of this symptom is also often related to the patient's emotional state.
How to effectively prevent esophageal cancer
1. Protect the esophagus.
The esophagus is the organ through which all food passes. Food forms a bolus in the esophagus and then enters the stomach in an orderly manner for digestion. You should chew slowly and swallow carefully. Saliva is secreted by three types of glands and, after fully mixing with food, can aid digestion, hydrolyze starch or maltose; dilute and dissolve food to enhance taste; mucin can lubricate food for easier swallowing; and it can neutralize toxic substances and sterilize. Gulping food can damage the esophagus. Do not eat foods that are too hot, too hard, or strongly irritating. Otherwise, the oral, esophageal, and gastric mucosa can be damaged. Irritating foods also include strong tea, strong coffee, and spirits. Pay attention to oral hygiene. Any oral condition is detrimental to digestion, and if there is an infection, it can easily spread to the esophagus.
2. Refuse carcinogenic foods.
The relationship between nitrosamines and esophageal cancer is close, and mold can enhance the carcinogenic effect of nitrosamines. Avoid eating leftover vegetables, rotten fruit, moldy grains, commercially available salted fish and meat, and pickled vegetables, as well as fried, grilled, and barbecued foods. Pay attention to the source of drinking water; even tap water should be protected from contamination, as it can also cause cancer. Do not smoke. Smoking is carcinogenic in a wide range of ways and can cause cancers of the digestive, respiratory, and urinary systems. Do not drink excessively. Long-term, heavy alcohol consumption inevitably involves the intake of carcinogens. Some alcoholic beverages contain carcinogens such as nitrosamines and aflatoxin, as well as direct carcinogens like aldehydes and alcohols.
3. Develop good lifestyle habits.
You should quit smoking and limit alcohol consumption. The dangers of smoking are well-known; it is associated with almost all human cancers, and the large number of carcinogens released after tobacco combustion is also a clear risk factor for esophageal cancer. Alcohol has a synergistic promoting effect with some carcinogens. Although the exact reason is not yet clear, excessive drinking is not recommended. Diets that are too hot have been proven to be closely related to esophageal cancer. Similarly, food that is poorly prepared and swallowed too quickly can cause repeated damage to the delicate epithelium of the esophagus, constantly stimulating it and affecting the repair of the epithelial mucosa, leading to abnormal proliferation and mutation of normal cells, which can cause cancer.
4. Maintain a normal weight.
There is evidence that obesity is a risk factor for many cancers, including esophageal cancer.