In addition to environmental pollution and genetic factors, our daily diet is inextricably linked to stomach cancer.
Looking at the distribution of high-incidence areas of stomach cancer in our country, the problem lies in the diet, which has distinct "local characteristics." Their common point is the long-term consumption of salt-preserved foods, such as cured meat products, salty fish, pickled vegetables, and seafood.
I. Salted Pork
Salted pork is a food often eaten by locals. Every winter, almost every household cures a large vat of salted pork. When curing, they first layer the meat and then sprinkle a layer of coarse salt. Normally, they add a little salted pork to stews and stir-fries, and it is eaten for a whole year.
Salted pork is a high-salt diet that can directly damage gastric mucosal cells, causing cell mutation. High salt can also reduce stomach acid, leading to indigestion in patients, which in turn causes chronic stomach diseases. If not treated in time, it can slowly develop into stomach cancer.
In addition, salted pork contains a lot of nitrite. After being acted upon by bacteria in the stomach, it can produce a substance with strong carcinogenic properties, which can easily lead to cell canceration and induce stomach cancer.
II. Shrimp Oil, Dried Salted Fish, Fish Sauce
Fujian can be said to be a representative of high-incidence coastal cities for stomach cancer. When investigating the diet of most stomach cancer patients, it was found that they had habits of eating shrimp oil, dried salted fish, etc. Many old Fuzhou people use shrimp oil to cook for three meals a day.
However, the nitrite in these foods will have a carcinogenic effect if it accumulates in the body for a long time. Fish sauce is a small salty fish with a very salty taste. Long-term consumption will directly damage the gastric mucosa, impair its protective function, and increase the risk of stomach cancer.
III. Sour Pancakes, Pickled Vegetables
Sour pancakes, a popular local food, are made similarly to jianbing guozi, but they are also mixed with corn and sweet potatoes, and are fermented, giving them a sour taste. In the past, local residents often used it as a staple food.
Investigations have found that the risk of developing stomach cancer from frequently eating sour pancakes is higher than for those who do not eat or only occasionally eat them.
Moreover, the local villagers also like to eat pickled vegetables. Pickled vegetables contain a large amount of nitrite. When nitrite combines with protein foods, it forms nitrosamines, which in turn can induce stomach diseases and cause stomach cancer.
Warm reminder: How to prevent stomach cancer?
Eating more garlic may have a protective effect against stomach cancer. Investigations have found that residents of Cangshan County, Shandong, a low-incidence area of stomach cancer in China, often eat garlic. The annual per capita garlic intake is 6 times that of Linqu County, Shandong, a high-incidence area.
The reason garlic prevents stomach cancer is that its main active ingredient is allicin, which can reduce the formation of carcinogens in the body. However, garlic must be eaten raw to have a preventive effect; cooked or pickled garlic is not as effective.
In addition, you should also eat more fresh vegetables to supplement carotene, vitamin C, vitamin E, etc. These nutrients can also play a certain role in preventing stomach cancer. At the same time, pay attention not to eat foods like salted pork, pickled sauerkraut, and roasted meat.