Can be eaten in moderation.
Studies have found that for healthy people, milk has a preventive effect on esophageal cancer, with those with the highest milk intake having a 40% to 60% lower risk of developing esophageal cancer compared to those with the lowest milk intake. This effect may be related to the calcium in dairy products. A study that included 3,396 esophageal cancer and 340,000 healthy controls found that calcium in food and esophageal cancer risk were associated, and that adequate calcium intake reduced the risk of esophageal cancer by 20%, with a stronger protective effect especially for squamous esophageal cancer. There are no large studies that specifically address the effects of milk on patients with esophageal cancer.
So, patients with esophageal cancer can try drinking 300 mL of milk (plain, yogurt, or skim milk are all fine) daily, or consume a comparable amount of dairy products.