Dr. Wendi Shi from the Department of Hepatobiliary and Gastroenterology at the National Taiwan University Hospital (China) has issued a strong warning that the early symptoms of esophageal cancer are extremely easy to ignore. This is because they are often vague, non-specific, or can be mistaken for minor health issues such as indigestion, acid reflux, or simple fatigue.

A recent case highlights this danger. Ms. Lin, a 36-year-old woman from Hsinchu, Taiwan, sought treatment under Dr. Shi.

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A Case That Became a Wake-Up Call

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At first, Lin only experienced mild symptoms—a dry cough, occasional nausea, slight difficulty swallowing, and a feeling of dryness in her mouth. During a routine health checkup required for work, the doctor advised her to undergo an endoscopy because acid reflux was suspected. However, Lin dismissed the suggestion, believing her condition was minor, and instead chose to self-medicate.

Three months later, her condition worsened. Swallowing became increasingly painful, and she lost weight rapidly. When she finally went to the hospital, test results revealed stage 2 esophageal cancer. Fortunately, the disease was caught before it advanced further. She underwent surgery and is now receiving chemotherapy with a relatively positive prognosis.

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Everyday Habits That Increase the Risk

Through Lin’s case, Dr. Wendi emphasized that no one is immune to esophageal cancer. It often develops quietly from daily habits—habits so common that many people don’t even realize they are harmful. Below are five high-risk behaviors he outlined:

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1. Frequently Eating or Drinking Very Hot Foods (Above 60°C)

Many people believe that drinking scalding tea, coffee, or hot soup helps “warm the stomach,” fight off colds, or kill bacteria—especially in winter. However, according to the World Health Organization (WHO), consuming food or drinks hotter than 60°C significantly increases the risk of esophageal cancer.

The esophageal lining can only tolerate temperatures of around 40–50°C. Constant exposure to burning hot liquids causes repeated inflammation and microscopic burns, which accumulate over time and can lead to malignant changes. The common habit of eating food “piping hot” right out of the pot may actually be fueling cancer development instead of aiding digestion.

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2. Eating Quickly Without Proper Chewing

Rushed eating, especially of rough or hard foods like tendon, shellfish, spicy dishes, salty snacks, or sour pickles, can scratch and injure the esophageal lining. If these small injuries occur repeatedly, they may cause chronic inflammation, which creates favorable conditions for abnormal cells to form.

Dr. Wendi pointed out that the modern lifestyle—where many young people eat quickly and carelessly—may explain why esophageal cancer is being diagnosed at younger ages.

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3. Alcohol Consumption and Smoking

According to the U.S. National Cancer Institute, drinking alcohol increases the risk of esophageal cancer by 1.3 to 5 times, while smoking raises the risk by 8 to 10 times, accounting for over 80% of all cases.

Alcohol and the toxic chemicals in cigarettes directly erode the esophageal lining and weaken its natural protective barriers. This makes it easier for stomach acid to reflux upward, further damaging the tissue.

The risk is especially high for people who both drink and smoke. In such cases, the risk multiplies dramatically, which is why many patients in the “alcohol + tobacco” group are diagnosed at very late stages, when treatment options are more limited.

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4. Regular Consumption of Processed Foods

Convenient foods such as sausages, bacon, ham, and smoked meats are rich in preservatives, nitrites, and nitrates. Inside the body, these compounds can transform into nitrosamines, a powerful cancer-causing substance.

Dr. Wendi emphasized that while eating these foods occasionally is not dangerous, frequent and long-term consumption forces the esophagus to endure constant chemical irritation. This can eventually lead to DNA mutations and tumor formation.

In fact, many international studies have classified processed meats as Group 1 carcinogens—the same category as tobacco.

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5. Eating Excessive Pickled Foods

Pickled vegetables such as fermented mustard greens, pickled radish, and pickled cucumbers are beloved dishes in many Asian households. However, they contain nitrosamines, which can damage DNA and trigger genetic mutations, increasing the likelihood of esophageal cancer.

Dr. Wendi added that improperly fermented vegetables, particularly “quick pickles,” often contain aflatoxins produced by mold. Aflatoxins are among the most dangerous natural toxins, strongly linked to liver, stomach, and esophageal cancers. Eating such foods frequently for taste and convenience may unknowingly set a “cancer trap” for the body.

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Final Reminder

Dr. Wendi Shi’s message is clear: even minor, everyday discomfort should not be ignored. Persistent coughing, nausea, or difficulty swallowing could signal something more serious than a temporary digestive issue. More importantly, common lifestyle habits—many of which people mistakenly think are harmless—can gradually lead to dangerous conditions such as esophageal cancer.

Early detection is crucial. Routine checkups, awareness of symptoms, and mindful eating habits may ultimately be the difference between a treatable condition and a late-stage cancer diagnosis.