In recent years, the incidence of chronic diseases such as cardiovascular and cerebrovascular diseases, tumors, and diabetes has been on a rapid upward trend. These diseases, which are closely related to daily diet, have become "killers" that seriously endanger public health. Recently, the Popular Medicine magazine organized dozens of authoritative nutrition experts from cities including Beijing, Shanghai, Tianjin, Nanjing, Wuhan, Changsha, Harbin, and Urumqi, to select five types of food that should be limited, including high-proof liquor, and reminded the public to consume them as little as possible or not at all to prevent the occurrence of chronic diseases. High-proof liquor
Besides water, the main component of liquor is ethanol. Ethanol can damage the mucosal epithelium, leading to inflammation, ulcers, and inhibiting the digestive process, with the stomach being the first to be affected. Ethanol acts on the nervous system and cerebral cortex, which can disrupt conditioned reflexes. It acts on blood vessels, causing vasodilation, weakened cardiac contractility, and decreased blood pressure. Long-term heavy drinking may also lead to fatty liver, hardening of the liver, blurred vision, and memory loss. Furthermore, the metabolism of ethanol consumes a significant amount of vitamin B1, which can lead to alcoholic beriberi. Smoked foods
Residents in regions with a high consumption of smoked and grilled foods have a higher incidence of stomach and intestinal cancer compared to other regions. This is because during the smoking process, the burning of fuel produces benzo[a]pyrene, a potent carcinogen. For example, when smoking meat in an electric oven, each kilogram of meat can contain 23 micrograms of benzo[a]pyrene, while meat smoked over an open flame can contain as much as 107 micrograms. Limiting or avoiding smoked and grilled foods should be a principle of a scientific diet. Pickled foods
Pickled foods are divided into two categories: fermented and non-fermented. Non-fermented types include salted vegetables and preserved vegetables in sauce, while fermented types include pickled mustard and pickled vegetables. The reason for limiting pickled foods lies in their excessive salt content and the potential for harmful substances, such as nitrosamines and excessive nitrites, to be formed through improper processing. Fried foods
Fried foods often contain a high amount of fat, especially batter-fried foods, where flour or starch can easily absorb oil. Excessive intake of fat increases calorie intake and leads to weight gain. Additionally, improper frying methods can cause foods to contain harmful substances, such as heterocyclic amines. The higher the temperature during frying, grilling, or roasting, the more heterocyclic amines are produced. Sugar-sweetened beverages
Excessive consumption of sugar-sweetened beverages, in addition to increasing calories and body weight and causing dental caries in children, also increases the consumption of B vitamins, leading to a deficiency in the body. Drinking too many sugar-sweetened beverages, especially before meals, can reduce the amount of food consumed during the main meal, leading to an unbalanced intake of nutrients and affecting the digestion and absorption of food.