The United States spends over $800 million every year to treat esophageal cancer, the National Cancer Institute reports. Eating a healthy diet, avoiding tobacco and aggressively treating acid reflux can reduce your risk of esophageal cancer. In addition, certain foods added to your diet may help prevent esophageal cancer.
Green Tea
Green tea contains cancer-fighting compounds known as tea catechins. Tea catechins protect your esophageal cells' DNA from the damage that can lead to cancerous growth. Yu Tang Gao of the Shanghai Cancer Institute reports that drinking green tea regularly can significantly reduce your risk of developing esophageal cancer. In a study published in the March 1994 issue of the "Journal of the National Cancer Institute," Gao found that drinking green tea cut esophageal cancer risk in half. However, drinking green tea at very hot temperatures can actually boost esophageal cancer risk, the BBC reports, recommending that you drink green tea either lukewarm or chilled.
Black Raspberries
Black raspberries are rich in antioxidants. Antioxidants shield the cells of the esophagus from damage. In an animal model of esophageal cancer, Laura Kresty of The Ohio State University found that feeding black raspberries to rats with esophageal cancer slowed tumor growth by 50 percent. No studies have been done on humans and black raspberries. However, Kresty notes that a diet rich in fresh fruits and vegetables significantly reduces esophageal cancer risk. Black raspberries can be part of healthy fruit salads, as a topping for yogurt parfaits or tossed into smoothies. Wash black raspberries before eating them to remove pesticide residues.
Broccoli
Sulforaphane is a unique cancer-fighting compound found in cruciferous vegetables like broccoli. A healthy diet rich in broccoli may reduce esophageal cancer risk, reports Linda Morris Brown, of the National Cancer Institute. In research published in the "Journal of the National Cancer Institute," Brown discovered that people who ate the highest amounts of cruciferous vegetables had the lowest rates of esophageal cancer. Broccoli can be used in salads, dipped in low-fat dressing as a snack or added in stir-fry dishes.
References
- National Cancer Institute: Esophageal Cancer
- "Journal of the National Cancer Institute"; Reduced Risk of Esophageal Cancer Associated With Green Tea Consumption; Yu Tang Gao et al; 1994
- BBC News: Steaming Hot Tea Linked to Cancer
- "Cancer Research"; Chemoprevention of Esophageal Tumorigenesis by Dietary Administration of Lyophilized Black Raspberries; Laura A. Kresty et al; 2001
- "Journal of the National Cancer Institute"; Adenocarcinoma of the Esophagus: Role of Obesity and Diet; Linda Morris Brown et al.; 1994
- Science Daily: Maximizing the Anti-Cancer Power of Broccoli
