Clinical Nutrition in Gastrointestinal Disease

Alan Buchman, MD, MSPH

Chapter 26: Nutrition And Gastrointestinal Oncology (continued)

James S. Scolapio, MD; Alan L. Buchman, MD, MSPH

The evidence connecting food to gastrointestinal (GI) cancers are derived from epidemiological studies, case-control studies, and prospective observational studies. However, in many of these studies, it is difficult to determine the independent effects of specific nutrients given the many potential environmental contributors.1,2 Esophageal cancer has been linked to low intake of vitamin C, zinc, and selenium, and a protective effect from eating fruits and vegetables have been reported in more than one study. Meat and fish consumption have shown inconsistent associations with esophageal…