Many people have experienced choking on food, but most people would treat it as improper eating or mistakenly think it is caused by tonsillitis, etc., but often overlook that it is the most important sign of esophageal cancer in its early stage! Many people suffer from esophageal cancer because they prefer to eat pickled food and drink hot tea. Overheated tea and porridge can easily damage the epithelial tissue of esophagus, which will form chronic inflammation or ulcer and esophageal scar stenosis after healing, and long-term esophagitis can easily lead to malignant development of mucosal epithelial cells into esophageal cancer. Pickled foods such as salted fish, salted meat, fish sauce, shrimp paste, sauerkraut, ham, etc., are often contaminated with mold in the pickling process. Mold in the body can contribute to the increase of nitrite and secondary amine content in food, producing very strong carcinogenic substances – amyl nitrite compounds. Excessive consumption of such foods can also lead to an increased chance of cancer in the stomach, intestines, pancreas and other digestive tract. The development of esophageal cancer is also related to the following points: 1. Damage to esophageal mucous membrane: Long-term preference for hot and coarse food, drinking strong tea and eating irritating food such as chili pepper can cause damage to esophageal mucous membrane and interstitial changes in esophageal mucous membrane proliferation, which may also be one of the cancer-causing factors. Smoking and drinking strong alcohol have a certain relationship with the development of esophageal cancer. Various kinds of long-term untreated esophagitis may be precancerous lesions of esophageal cancer. 2, mold carcinogenic factors: moldy food can induce precancerous lesions or squamous epithelial carcinoma in the esophagus and stomach of mice. This kind of mold has synergistic effect with nitrosamine cancer promotion. 3, micronutrients and malnutrition: serum molybdenum, hair molybdenum, urine molybdenum and molybdenum in esophageal cancer tissues are lower than normal in the population of high incidence area of esophageal cancer. The lack of molybdenum in the soil and water in the high incidence area of esophageal cancer in Linxian, and the cancer suppressing effect of molybdenum is confirmed by most scholars. Inadequate intake of animal protein and lack of vitamin AB2C are common features of the diet of residents in high esophageal cancer areas, but most of the high prevalence areas with malnutrition do not have high incidence of esophageal cancer, so this cannot be a dominant factor. 4. Genetic factors: Esophageal cancer has a significant phenomenon of family gathering, and it is not uncommon to see three or more consecutive generations of diseased families in high prevalence areas, but esophageal cancer is definitely not genetic, but is closely related to family and dietary habits. However, esophageal cancer is absolutely not hereditary, but inseparably related to family dietary habits.