Latent Carcinogenic Diets and Four Invisible Killers
Research indicates that cancer is a long-term, reversible "project," and poor dietary habits can lead to multiple carcinogenesis. Tumors with high incidence rates, such as liver cancer, nasopharyngeal cancer, lung cancer, and stomach cancer, are closely related to various unhealthy diets and lifestyles.
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 Aspergillus flavus easily breeds, especially in areas where corn and peanuts are consumed. Aflatoxin is a mycotoxin produced by Aspergillus flavus and is one of the strongest chemical carcinogens discovered to date. 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: Nitrite
Nitrite can lead to esophageal cancer and stomach cancer and is found in preserved foods. Pickled vegetables, cured meats, and sauerkraut all contain nitrites. Nitrosamine is formed when nitrate is reduced to nitrite and then combines with an amine. Both nitrates and nitrites are widely found in pickled vegetables, cured meats, cured fish, smoked foods, and other similar products.
Vegetables contain relatively high levels of nitrates. When cooked and left for too long, bacteria enzymes will reduce the nitrates into nitrites. These nitrites then react with protein decomposition products in the stomach to form carcinogenic nitrosamines. After eating these leftover dishes, one is more likely to develop stomach cancer. Other methods for preventing stomach cancer through diet include: a low-salt diet to reduce the intake of nitrates and nitrites. Additionally, eating more fresh vegetables and fruits is beneficial, as the rich vitamin C in them can inhibit the combination of nitrites and amines.
Lung Killer: Kitchen Fumes
When cooking oil is heated to 150°C, glycerol in the oil generates acrolein, the main component of cooking fumes. Acrolein has a strong pungent odor and is a potent irritant to the mucous membranes of the nose, eyes, and throat, which can cause respiratory diseases like rhinitis, pharyngitis, and bronchitis. Furthermore, kitchen fumes contain a carcinogen called benzo[a]pyrene. Benzo[a]pyrene can cause damage to human cell chromosomes, and long-term inhalation can induce lung cancer.
Colon Killer: Fried Foods and High-Fat Diets
The Ministry of Health once issued a notice stating that it is advisable to avoid consuming starch foods processed at high temperatures for extended periods, such as fried potato chips, fried french fries, and other fried foods. These products contain relatively high levels of acrylamide, which is a carcinogen.
A Review of Carcinogenic Diets
Tea Scale: Tea scale contains harmful metals such as cadmium, lead, mercury, and arsenic, as well as certain carcinogens like nitrites. It can cause damage to organs such as the kidneys, liver, and stomach.
Rotten parts of fruit: When fruit rots, microorganisms produce various harmful substances during their metabolic process, especially with accelerated fungal growth. Some fungi are carcinogenic and can spread from the rotten part to the unrotten part through the fruit juice. Therefore, even after removing the rotten part, the remaining fruit should not be eaten.
Food wrapped in newspaper: Ink contains a toxic substance called polychlorinated biphenyls (PCBs), whose chemical structure is similar to pesticides. If food is wrapped in newspaper, the PCBs can seep into the food and enter the human body. When the amount of PCBs stored in the human body reaches 0.5 to 2 grams, it can cause poisoning. Mild symptoms include swollen eyelids, sweaty palms, and a red rash all over the body. Severe symptoms include nausea, vomiting, abnormal liver function, muscle aches, persistent coughing, and even death.
Moldy rice, peanuts, and corn: These contain aflatoxin, which is a recognized potent carcinogen worldwide and can easily lead to liver cancer and esophageal cancer. Some people believe that washing it multiple times or using high-temperature disinfection can remove the toxic substances, but once aflatoxin contaminates food, it is very difficult to completely remove.
Monosodium glutamate in alkaline foods: When monosodium glutamate (MSG) encounters alkaline foods, it turns into disodium glutamate, losing its umami flavor. When heated to 120°C, it turns into a carcinogen called sodium pyroglutamate. Therefore, MSG should not be added to foods containing baking soda or alkali. When making soups or dishes, add MSG just before turning off the heat to avoid prolonged cooking.
Burnt fish and meat: Incomplete combustion of fat in fish and meat produces a large amount of V-methyl derivatives, which are carcinogens stronger than aflatoxin.
Rotten cabbage: Both rotten and improperly pickled cabbage contain carcinogenic nitrites.
Grilled foods: All grilled foods are prone to containing a substance with strong carcinogenic properties—benzo[a]pyrene, which is the same substance produced when cooking oil is reused repeatedly in fried foods.
Fruits wiped with toilet paper or towels: Many types of toilet paper are not thoroughly disinfected and carry E. coli, pathogenic pyogenic bacteria, fungi, hepatitis B virus, and other pathogens that can affect health.
Paint on chopsticks: The use of painted chopsticks is still very common, but many people do not know that these paints contain chemicals like lead and benzene, which often flake off and are ingested by us, causing certain health hazards.
Toxic substances on tablecloths: Many restaurants use thin plastic tablecloths made of polyvinyl chloride (PVC), which contain toxic free radicals. These can enter the body through tableware and food, leading to chronic poisoning. Therefore, when dining out, do not place chopsticks directly on a tabletop covered with plastic film.
Anti-cancer foods can be divided into 8 categories:
1. Allium family: Garlic, onions, chives, asparagus, green onions, etc.;
2. Cruciferous vegetables: Cauliflower, cabbage, mustard greens, radishes, etc.;
3. Nuts and seeds: Walnuts, pine nuts, pistachios, sesame seeds, almonds, pecans, melon seeds, etc.;
4. Grains: Corn, oats, rice, wheat, etc.;
5. Legumes: Soybeans, green beans, peas, etc.;
6. Fruits: Oranges, tangerines, apples, cantaloupes, kiwis, watermelons, lemons, grapes, grapefruits, strawberries, pineapples, lemons, and various other fruits;
7. Solanaceae family: Tomatoes, potatoes, tomatoes, beets;
8. Umbelliferous family: Carrots, celery, parsley, coriander, dill, etc.