In recent years, a lot of epidemiological and etiological studies on esophageal cancer have been conducted both at home and abroad, and it is now believed that the high incidence of esophageal cancer is related to factors such as low socio-economic status, poor dietary habits, history of diseases and family genetic history, among which dietary factors play an important role. Consumption of pickled products (salted vegetables, etc.), consumption of moldy food, liking to eat hot food, eating high salt diet, eating fast food, liking to eat sauerkraut, and drinking cellar water and rainwater are all factors that contribute to the high incidence of esophageal cancer. Therefore, if I want to prevent esophageal cancer, I have to change the bad dietary habits, chew and swallow slowly, not eat cold and stimulating food, eat less persimmon cake, sticky cake and other indigestible food; it is recommended to drink tea and consume fruits, soybeans and soybean products are the protective factors for preventing esophageal cancer, because tea contains tea polyphenols that can reduce the generation of DNA adducts between cancerous substances and target cells, and has the functions of eliminating free radicals and antioxidant, which can restore the body’s immune function and restore the body’s immune system. Functions, can restore the body’s immune function, kill a variety of tumor cells; fruits are rich in vitamin C, vitamin E and other antioxidant micro-nutrients, can be through nitroso compounds in the body synthesizer scavenging reactive free radicals and other mechanisms to prevent the formation of tumors; soybean non-nutrient composition of soybean isoflavones may be the main effective anticancer components; and it is recommended that the population after the age of 40 years, every year, to do an endoscopy and pathological routine biopsy examination to achieve the preventive effect.