Esophageal cancer is a malignant tumor that occurs in the epithelial tissue of the esophagus, also known as esophageal cancer. More than 100,000 people die from esophageal cancer worldwide every year, and my country is also a high-incidence country for esophageal cancer. Esophageal cancer mostly occurs in middle-aged and elderly people, and it is more common in men than in women. In recent years, more and more young people have also suffered from esophageal cancer. Many esophageal cancer patients in my country are caused by eating sauerkraut.
According to surveys, sauerkraut is a dietary factor in the onset of esophageal cancer. Sauerkraut is an appetizing vegetable that many people like to eat, so many people suffer from esophageal cancer. Sauerkraut is a vegetable preserved by pickling. It can strengthen the spleen, reduce inflammation, whet the appetite, and be refreshing, so many people like to eat it. People who like sauerkraut know that there is often a layer of white mold on the surface of the sauerkraut jar. In this white mold, a kind of geotrichum can be separated. In related studies, it has been found that this kind of mold has a carcinogenic effect on the esophagus. Therefore, people who often eat sauerkraut have a much higher chance of developing esophageal cancer than those who do not often eat sauerkraut.
Although, acid can inhibit the growth of miscellaneous bacteria and prevent vegetables from spoiling. However, if hygiene is not paid attention to during the production process, some miscellaneous bacteria may be mixed in. Under the action of miscellaneous bacteria, nitrates in the vegetables can be reduced to nitrites. A large intake of nitrites into the human body can combine with hemoglobin to form methemoglobin, causing the human body to show hypoxia symptoms such as cyanosis; at the same time, nitrites are easy to synthesize with secondary amines in the body to form nitrosamine substances. The carcinogens in sauerkraut also contain benzo[a]pyrene and other polycyclic aromatic hydrocarbon compounds. Therefore, it is recommended that during the pickling process of sauerkraut, the time should not be too long, and the temperature for storing sauerkraut should not be too high to prevent mold and rot. If the sauerkraut is moldy and rotten, it must never be eaten again to prevent the onset of esophageal cancer.
The onset of esophageal cancer is related to chronic stimulation of nitrosamines, inflammation and trauma, genetic factors, and the trace element content of drinking water, grain, and vegetables. Sauerkraut contains a large amount of nitrous acid and mold. Mold can sometimes enhance the carcinogenic effect of nitrosamines, so eating sauerkraut often can easily trigger esophageal cancer. Therefore, in our daily lives, we must strengthen our attention and not eat moldy or spoiled food.