Cancer of the Esophagus: Approaches to the Etiology

Valda M. Craddock

doi:10.1017/CBO9780511759925

The book deals briefly with the normal structure, functioning and biochemistry of the esophagus and with the histological and genetic changes accompanying the development of esophageal cancer in humans and animals. Factors implicated in causing esophageal cancer are described in relation to its very dramatic epidemiology. Thus dietary deficiencies and consumption of foods contaminated by Fusaria mycotoxins are discussed in connection with the extremely high incidence of the disease in certain sharply demarcated regions in China and South Africa, and alcohol and tobacco use are discussed in relation to the epidemiology in Europe and USA. Other hazards mentioned include opium in Iran, betel nut in Asia and bracken in Japan. The sole group of chemicals known to be very potent esophageal carcinogens in animal experiments, the nitrosamines, are described especially in terms of the widespread human exposure.

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Cancer of the Esophagus

Approaches to the Etiology

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Contents

Frontmatter
pp i-vi

Contents
pp vii-x

Preface
pp xi-xii

List of abbreviations
pp xiii-xiv

1 - Introduction: the problem, incidence, etiology. A working hypothesis
pp 1-3

2 - Biology of the esophagus
pp 4-19

3 - Esophageal carcinogenesis
pp 20-46

4 - Epidemiology
pp 47-68

5 - Chemicals carcinogenic for the esophagus: the nitrosamines
pp 69-116

6 - Alcoholic beverages and tobacco
pp 117-169

7 - Plant products: phenolics, tannins, tea
pp 170-195

8 - Plant products: opium, silica, bracken, dihydrosafrole
pp 196-220

9 - Molds and mycotoxins
pp 221-246

10 - Dietary deficiencies: micronutrients, fresh plant food and protective factors
pp 247-271

11 - Possible mechanisms involved in carcinogenesis
pp 272-279

Index
pp 280-282

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Cancer of the Esophagus

Approaches to the Etiology

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