Systematic research on the etiology of esophageal cancer in China began in Linzhou, Henan Province in the late 1950s, and so far, the exact etiology of esophageal cancer has not been elucidated. The factors causing esophageal cancer are complex and multifaceted, and are the result of the interaction between multiple environmental factors and the host genome, and evolve through long time stages. Esophageal cancer etiology and risk factors may include: 1. Bad lifestyle such as smoking and alcohol consumption; bad dietary habits such as preferring hot food, hard food, sauerkraut and pickled food, and eating too fast may aggravate esophageal mucosal damage, which may cause atypical hyperplasia and carcinogenesis. 2. 2. Single diet structure, low intake of fresh vegetables and fruits, low intake of high-quality protein. The lack of trace elements such as iron, molybdenum, zinc and selenium, water-soluble vitamins B and C, and fat-soluble A and E are also related to the occurrence of esophageal cancer. Chemical factors such as high carcinogenic substances nitrosamines and polycyclic aromatic hydroxyl. 4. Biological factors: Mycobacteria, human papillomavirus (HPV) and Helicobacter pylori. 5. genetic factors family aggregation and genetic susceptibility. Measures to prevent and treat esophageal cancer in high prevalence areas include: change of poor lifestyle, mold prevention, ventilation, de-amine, molybdenum fertilization, oral riboflavin, treatment of esophageal epithelial hyperplasia. Popularize cancer prevention knowledge, raise awareness of cancer prevention and surveillance of susceptible people.