Cancer, malignant tumours or neoplasm refers to same thing. It is a term for diseases in which abnormal cells divide without control and can invade nearby tissues. Cancer cells can also spread to other parts of the body through the blood and lymph systems. Several main types of cancer include carcinoma (cancer that begins in the skin/tissues that line internal organs), sarcoma (bone, cartilage, fat, muscles, blood vessels, and other connective tissues), Leukemia (blood-forming tissues like the bone marrow), lymphoma and multiple myeloma (cells of the immune system) and central nervous system cancer (tissues of the brain and spinal cord). Cancer oral, cancer esophageal, cancer stomach and cancer colon are classified as cancer type carcinoma.
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The esophagus, in particular, is highly vulnerable to the combined effects of exposure to environmental carcinogens and malnutrition, particularly in certain extreme environments of the developing world. Even in high-income countries, dietary carcinogens and nutrition play a major role in the etiology of oropharyngeal, esophageal and, to a lesser extent, gastric cancers, but the mechanisms are poorly understood. Thus, dietary modifying is essential to prevent occurrence of oral, esophageal, stomach and colon cancer. Based on Diet, nutrition and the prevention of cancer by Public Health Nutrition, overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma) and colorectal, alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectal, and diets should include at least 400 g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral
The esophagus, in particular, is highly vulnerable to the combined effects of exposure to environmental carcinogens and malnutrition, particularly in certain extreme environments of the developing world. Even in high-income countries, dietary carcinogens and nutrition play a major role in the etiology of oropharyngeal, esophageal and, to a lesser extent, gastric cancers, but the mechanisms are poorly understood. Thus, dietary modifying is essential to prevent occurrence of oral, esophageal, stomach and colon cancer. Based on Diet, nutrition and the prevention of cancer by Public Health Nutrition, overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma) and colorectal, alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectal, and diets should include at least 400 g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral