Oncology experts remind us that cancer is not only related to genetic factors but also caused by environmental factors, including diet. About 1/3 of all cancers are associated with improper dietary habits.
According to a report by the People's Daily, China has 2 million new cancer cases and 1.4 million cancer-related deaths annually. Among residents, 1 out of every 5 deaths is caused by cancer. Cancer has become the number one killer in Chinese cities and the second leading cause of death in rural areas. It is a common and frequently-occurring disease that seriously endangers public health, and its incidence is on the rise with a trend towards affecting younger people.
As people's living standards have gradually improved, the consumption of staple foods has become more refined, with a lack of fiber due to less intake of coarse grains and miscellaneous grains, leading to an increased incidence of colorectal cancer. High intake of high-fat and high-protein foods has become a major reason for the rising incidence of breast and colorectal cancers. Approximately 75% of head and neck cancers are caused by alcohol consumption and smoking. A preference for hard, excessively hot, spicy foods, and pickled vegetables can induce esophageal cancer. Stomach cancer is linked to a liking for smoked products and frequent consumption of sausages, ham, pickles, and dried salted fish containing nitrates or nitrites. Eating moldy corn, peanuts, rice, and consuming unhygienic drinking water can easily lead to liver cancer. People who overeat, have a sweet tooth, and favor greasy foods are at high risk for pancreatic cancer. Insufficient intake of vegetables and fruits is associated with colorectal, stomach, liver, breast, and esophageal cancers.
Oncology experts point out that cancer prevention mainly involves establishing a reasonable and healthy dietary structure, developing good eating habits, and supplementing with scientific physical exercise. First, it is recommended to adjust the diet structure, ensuring adequate nutrition and a variety of foods. Second, dietary habits should be changed: alcohol and smoking should not be encouraged; high-fat foods should be limited, with a preference for plant oils and controlled usage; salt intake should be reduced, with adults consuming less than 6 grams per day, and limiting the use of salt in pickled foods, cooking, and seasonings. It is also advisable to minimize the consumption of carcinogenic foods such as barbecued, fried, pickled, smoked, and moldy foods.