Diet and cancer of the esophagus

References and notes

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• Research supported in part by Public Health Service Grants CA 11535 and CA 16056 from the National Cancer Institute.
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• Nutrient indexes were obtained by summing the products of frequency of consumption and the vitamin contents (vitamins A or C), according to USDA Handbook No. 8 for cabbage, sauerkraut, cole slaw, brussels’ sprouts, kale, cauliflower, broccoli, red cabbage, kohlrabi, turnips, parsnips, rutabaga, carrots, cucumbers, pickles, beets, potatoes, tomatoes, lettuce, fresh fruit, beef, lamb, pork, chicken, fish and milk. Frequency of vegetable and fruit consumption was obtained by summing the reported frequencies of monthly consumption for all of the vegetables or fruits listed above.
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