Esophageal cancer is often referred to as the “cancer caused by eating,” as many common dietary habits—such as excessive alcohol consumption, a preference for hot beverages, and frequent intake of spicy or irritating foods—can unknowingly increase the risk of developing the disease.

On the “Health 1+1” program, Shih-Fang Kuo, director of the Department of Integrative Medicine at Taiwan’s Chi Mei Medical Center, discussed the risk factors for esophageal cancer along with strategies for prevention.