Research indicates that cancer is a long-term, reversible "project," and poor dietary habits can lead to multiple carcinogenic events. Cancers with high incidence rates, such as liver cancer, nasopharyngeal cancer, lung cancer, and stomach cancer, are closely related to various unhealthy dietary and lifestyle habits.
Liver Killer: Aflatoxin
Aflatoxin is the main culprit behind stomach cancer, liver cancer, and esophageal cancer. It is produced by Aspergillus flavus, which grows on moldy grains and peanuts. Epidemiological surveys have found that liver cancer is more prevalent in warm, humid regions where aflatoxin molds are prone to grow, especially in areas where corn and peanuts are consumed frequently. Aflatoxin is a mycotoxin produced by Aspergillus flavus and is one of the strongest chemical carcinogens yet discovered. It primarily damages the liver and has strong carcinogenic, teratogenic, and mutagenic effects. The International Agency for Research on Cancer (IARC) has classified aflatoxin as a carcinogen.
Stomach Killer: Nitrites
Nitrites can lead to esophageal and stomach cancer and are found in preserved foods. Pickled vegetables, cured meats, and sauerkraut all contain nitrites. Nitrosamines are formed when nitrates are reduced to nitrites and then combine with amines. Nitrates and nitrites are widely found in pickled vegetables, cured vegetables, cured fish, cured meats, and smoked foods.
Vegetables contain a significant amount of nitrates. If cooked vegetables are left out for too long, nitrates are reduced to nitrites by bacterial enzymes. These nitrites then interact with protein decomposition products in the stomach to form carcinogenic nitrosamines. People who eat these leftovers are more likely to develop stomach cancer. Additionally, other methods for preventing stomach cancer through diet include: a low-salt diet, which can reduce the intake of nitrates and nitrites. Moreover, eating more fresh vegetables and fruits is beneficial, as their rich vitamin C content can inhibit the combination of nitrites and amines.
Lung Killer: Kitchen Fumes
When cooking oil is heated to 150°C, glycerin in the oil produces acrolein, the main component of cooking fumes. Acrolein has a strong pungent odor and is a potent irritant to the nasal, ocular, and throat mucous membranes, which can cause respiratory diseases such as rhinitis, pharyngitis, and tracheitis. Furthermore, kitchen fumes contain a carcinogen called benzopyrene, which can cause damage to human cell chromosomes. Long-term inhalation can induce cancerous changes in lung tissue.
Colon Killer: Fried Foods and High-Fat Diets
The Ministry of Health recently issued a notice recommending that the consumption of starchy foods processed at high temperatures for extended periods, such as fried potato chips, french fries, and various other fried foods, should be avoided as much as possible. These foods contain relatively high levels of acrylamide, which is a carcinogen.