Causes of esophageal cancer are as follows: 1, chemical factors: intake of cured foods, such as preserved fish and bacon, and nitrosamines have a significant role in promoting the occurrence of esophageal cancer; 2, dietary habits: eating foods that are too hot, too hard or rough and irritating can cause different degrees of esophageal damage, leading to chronic esophagitis, and repeated chronic inflammation may induce esophageal cancer; 3, esophageal diseases: patients with chronic esophageal polyps or Barrett’s esophagus are not treated in time and effectively; 4, genetic factors: patients with family history of esophageal cancer should have regular esophagoscopy or upper gastrointestinal imaging to achieve early prevention, early detection and early treatment.