What is the etiology of esophageal squamous cell carcinoma?
The causes of esophageal squamous cell carcinoma may include long-term excessive alcohol consumption, smoking, genetic factors, nutritional deficiencies, and chronic physical or chemical irritation. A detailed analysis is as follows:
1. Long-term excessive alcohol consumption
Long-term heavy drinking is associated with an increased risk of esophageal squamous cell carcinoma. Alcohol may directly irritate the tissues of the esophagus and can also impair nutrient absorption and metabolism, thereby increasing the risk of developing the disease.
2. Smoking
Chemicals in tobacco can irritate esophageal tissues, potentially causing DNA damage in cells and leading to malignant transformation.
3. Genetic factors
Esophageal squamous cell carcinoma shows some familial clustering. If immediate family members have a history of this cancer, their descendants may have a higher probability of developing it compared to others.
4. Nutritional deficiencies
Frequent consumption of nutritionally poor food may lead to severe deficiencies in animal protein, various vitamins, and trace elements, contributing to disease development.
5. Chronic physical and chemical irritation and inflammation
Regular betel nut chewing, consuming excessively hot food, or long-term smoking may cause chronic physical and chemical irritation to the esophageal mucosa.
In addition, conditions such as esophagitis may also contribute to the development of this condition. If the condition is not particularly severe, treatment under medical supervision may include medications such as paclitaxel liposome for injection, irinotecan hydrochloride injection, and piperacillin sodium for injection. For more severe cases, treatments such as endoscopic surgery or total thoracoscopic esophagectomy may be required.