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Abstract：
Numerous epidemiological and laboratory studies on essential trace elements have reported protective associations in developing various cancer types, including esophagus cancer (EC). However, the results are not always consistent. Some essential trace elements could play a vital role in preventing esophagus cancer. Some showed no association with esophageal cancer risk, while others harmed individuals. This article reviews the association between the intake or supplementation of essential trace elements (especially zinc, copper, iron, and selenium) and the risk of esophageal cancer. Generally, zinc intake may decrease the risk of esophageal cancer (EC), especially in high esophageal squamous cell carcinoma (ESCC) prevalence regions. The association between copper supplementation and EC remains uncertain. Total iron consumption is thought to be associated with lower EC risk, while heme iron intake may be associated with higher EC risk. Selenium intake showed a protective effect against EC, especially for those individuals with a low baseline selenium level. This review also prospects the research direction of the association between EC and essential trace elements.
摘要：
许多关于必需微量元素的流行病学和实验室研究报告了在发展各种癌症类型中的保护性关联。包括食管癌（EC）。然而,结果并不总是一致的。一些必需的微量元素在预防食管癌中起着至关重要的作用。有些显示与食道癌风险无关，而其他人则伤害了个人。本文回顾了摄入或补充必需微量元素(特别是锌，铜，铁,和硒）和食管癌的风险。一般来说,锌的摄入可以降低食管癌（EC）的风险，尤其是在食管鳞状细胞癌（ESCC）患病率较高的地区。铜补充和EC之间的关联仍然不确定。总铁消费量被认为与较低的EC风险有关，而血红素铁的摄入可能与较高的EC风险有关。硒摄入对EC有保护作用，特别是对于那些基线硒水平较低的人。本文还展望了EC与必需微量元素关系的研究方向。
