Forms and causes
Different forms of esophageal cancer and their causes: esophageal tumors generally occur preferentially at the physiologically existing narrow parts of the esophagus. First, two main forms of this type of cancer will be distinguished: In the upper part of the esophagus, the surface of the mucous membrane is predominantly lined by squamous epithelium (covering tissue). The lower part consists mainly of glandular tissue.
Accordingly, depending on the origin of the cell type, squamous cell carcinomas develop mainly in the upper and glandular tumors (adenocarcinomas) in the lower part of the esophagus. More rarely, there is a special form of this cancer, which grows predominantly in a longitudinal direction along the wall. It destroys the autonomous nerves of the esophagus (Plexus myentericus Auerbach), so that the peristalsis is switched off and the esophagus is a rigid structure.
This form is called hard (scirrhic) esophageal carcinoma. Carcinogenic substances also occur in food. These include chemical compounds of nitrite (saltpetre, pickling salt) and certain proteins (amines), so-called nitrosamines.
Nitrosamines are formed, among other things, during grilling, frying and sometimes in the stomach from foods particularly rich in nitrates, such as spinach or lettuce. Aflatoxins are harmful substances that are formed by certain moulds in food. These can not only cause tumors in the esophagus but also in other organs, for example in the liver.
Similar effects are ascribed to milk mold, which preferentially infests milk products. Since mouldy food is now rarely eaten in Europe, this cause of cancer is more common in the “Third World countries”. In some regions of the world betel nuts are chewed by large parts of the population as a luxury food.
This pollutant can cause a whole range of cancers, especially in the mouth and esophagus. After esophageal burns with acids or alkaline solutions, esophageal cancer can develop as a late consequence of damage to the mucous membrane. Hot drinks and spicy food can also cause similar irritation of the mucous membranes in the long term and can promote the development of a tumor.In some Asian countries a connection between the consumption of hot drinks and food and the occurrence of esophageal cancer has been found.
Vitamin deficiency and lack of hygiene are also discussed as causes of the regional differences. Diseases that can lead to esophageal cancer About the reflux disease (chronic heartburn) as a cause for the tumor development has already been reported above. A delayed food passage, represents an irritation for the mucous membrane.
With such diseases, which delay the passage, the risk of developing an esophageal tumor increases. These include diseases such as achalasia and esophageal diverticula. Achalasia is a widening of the esophagus in front of the stomach entrance.
In esophageal diverticula, a lateral bulge of the esophageal wall occurs. Mucosal scars, especially those resulting from caustic burns, can narrow the esophagus (stenosis), so that many years later a carcinoma can develop at the base of this scar. The risk of developing esophageal cancer increases after a long period of irradiation, which also affected the esophagus.
The Plummer-Vinson syndrome describes a mucous membrane change (mucous membrane atrophy) in the area of the mouth, throat and esophagus. The cause of this syndrome is a long-standing chronic iron deficiency, which occurs preferably in advanced age. The syndrome increases the risk of developing an esophageal tumor.
In some cases a familial accumulation of this cancer can be traced back. Genetic inheritance plays an important role here. Aflatoxins are pollutants that are formed by certain molds in the food.
These can not only cause tumors in the esophagus but also in other organs, for example in the liver. Similar effects are ascribed to milk mold, which preferentially infests milk products. Since mouldy food is now rarely eaten in Europe, this cause of cancer is more common in the “Third World countries”.
In some regions of the world betel nuts are chewed by large parts of the population as a luxury food. This pollutant can cause a whole range of cancers, especially in the mouth and esophagus. After esophageal burns with acids or alkaline solutions, esophageal cancer can develop as a late consequence of damage to the mucous membrane.
Hot drinks and spicy food can also cause similar irritation of the mucous membranes in the long term and can promote the development of a tumor. In some Asian countries, for example, a connection between the consumption of hot drinks and food and the occurrence of esophageal cancer has been established. Vitamin deficiency and lack of hygiene are also discussed as causes of the regional differences.
Diseases that can lead to esophageal cancer. About the reflux disease (chronic heartburn) as a cause for the tumor development has already been reported above. A delayed food passage, represents an irritation for the mucous membrane.
With such diseases, which delay the passage, the risk of developing an esophageal tumor increases. These include diseases such as achalasia and esophageal diverticula. Achalasia is a widening of the esophagus in front of the stomach entrance.
In esophageal diverticula, a lateral bulge of the esophageal wall occurs. Mucosal scars, especially those resulting from caustic burns, can narrow the esophagus (stenosis), so that many years later a carcinoma can develop at the base of this scar. The risk of developing esophageal cancer increases after a long period of irradiation, which also affected the esophagus.
The Plummer-Vinson syndrome describes a mucous membrane change (mucous membrane atrophy) in the area of the mouth, throat and esophagus. The cause of this syndrome is a long-standing chronic iron deficiency, which occurs preferably in advanced age. The syndrome increases the risk of developing an esophageal tumor. In some cases a familial accumulation of this cancer can be traced back. Genetic inheritance plays an important role here.
