Genetic polymorphisms of p53 and GSTP1,but not NAT2,are associated with susceptibility to squamous-cell carcinoma of the esophagus

Evaluation of risk factors and prevention strategies of esophageal cancer

Esophageal cancer is one of the most common fatal cancers worldwide. There are two major types of esophageal cancer, squamous cell carcinoma and adenocarcinoma. Because of the poor survival rate of esophageal cancer, successful assessment of risk factors and prevention strategies become crucial in prevention and treatment of this cancer. This article reviews the most updated research discoveries and reveals that tobacco, alcohol consumption and bad eating habits are considered as the major risk factors for esophageal cancer. Carcinogens-contaminated food, unbalanced diet, genetic susceptibility and some chronic gastrointestinal disease are also factors contributed to esophageal cancer development. To prevent this disease, there are two major strategies, primary and secondary preventions.