Does Alcohol Affect Gastrointestinal Cancer Risk: A Review Updating the Briefings of Related Factors?

Abstract

Alcohol consumption is a significant risk factor for gastrointestinal cancers that may be controlled. The risk of cancer increases with the amount and duration of drinking. Even occasional drinking can raise cancer risk; 100 g or less per week is presently thought to be the upper limit for low-risk consumption. Alcohol is causally linked to colorectal cancer, hepatocellular carcinoma, gastric cancer, oesophageal squamous cell cancer, and most likely also pancreatic cancer. Alcohol can have a multiplicative effect on the development of gastrointestinal cancer when paired with tobacco usage or being overweight. The recent rises in the incidence of early-onset gastrointestinal cancers in various Western nations may have been influenced by alcohol use. It is important to encourage those who use alcohol in a harmful way to enroll in cancer screening programmes. Eliminating alcohol consumption seems to be effective in lowering the elevated cancer risk that alcohol causes.