Esophagus cancer and essential trace elements

Numerous epidemiological and laboratory studies on essential trace elements have reported protective associations in developing various cancer types, including esophagus cancer (EC). However, the results are not always consistent. Some essential trace elements could play a vital role in preventing esophagus cancer. Some showed no association with esophageal cancer risk, while others harmed individuals. This article reviews the association between the intake or supplementation of essential trace elements (especially zinc, copper, iron, and selenium) and the risk of esophageal cancer. Generally, zinc intake may decrease the risk of esophageal cancer (EC), especially in high esophageal squamous cell carcinoma (ESCC) prevalence regions. The association between copper supplementation and EC remains uncertain. Total iron consumption is thought to be associated with lower EC risk, while heme iron intake may be associated with higher EC risk. Selenium intake showed a protective effect against EC, especially for those individuals with a low baseline selenium level. This review also prospects the research direction of the association between EC and essential trace elements.

Automated summary

This article reviews the association between essential trace elements intake or supplementation (especially zinc, copper, iron, and selenium) and the risk of esophageal cancer. Zinc intake may decrease the risk of esophageal cancer, while copper supplementation remains uncertain in its association with EC risk. Total iron consumption is associated with lower risk, while heme iron intake may increase risk. Selenium intake shows a protective effect against EC, especially for individuals with low baseline selenium levels.