Yes, vegetables have a protective effect against esophageal cancer.
Dietary guidelines recommend a daily vegetable intake of 6 taels to 1 pound and a fruit intake of about half a pound. One study found that patients with esophageal cancer generally consumed fewer vegetables than corresponding healthy controls, and that adequate vegetable intake reduced the risk of esophageal cancer by 54%, a protective effect that may be largely related to the presence of vitamin C, vitamin E, carotenoids, potassium, and magnesium in vegetables. Cellular and animal studies have revealed that lycopene can promote apoptosis and inhibit invasion of esophageal cancer cells through MSK2 signaling pathway and calmodulin and other signaling pathways. Lycopene is found in a variety of vegetables, with the most abundant being cruciferous vegetables.
Various vegetables are rich in fiber and vitamins, and according to the recommendations of China’s Dietary Guidelines for Residents, it is recommended to consume 300 to 500 grams of vegetables per day, preferably with five or more types of vegetables. Therefore, it is recommended that patients with esophageal cancer give priority to a portion of cruciferous vegetables under the premise of ensuring vegetable intake. Common cruciferous vegetables include: cabbage, green cauliflower, Chinese cabbage, bok choy, rape, kale, bean curd, radish, arugula, mustard, daikon, chard, etc.