2 WHO-recognized level 1 carcinogens may be present in many foods you eat every day

The International Agency for Research on Cancer (IARC) divides carcinogens into four levels, the most feared of which is level 1 carcinogen.

The four levels of carcinogenicity according to the IARC classification include: Carcinogenic, highly carcinogenic, possibly carcinogenic and unclassifiable. The levels are based on evidence rather than the actual level of danger of a substance. Accordingly, level 1 is the group that includes carcinogens.

Below are 2 substances classified by WHO as group 1 carcinogens. More dangerously, these substances can be present in many foods that we encounter every day.

1. Aflatoxin

Aflatoxin is the most potent carcinogen discovered to date, especially aflatoxin B1, which is 68 times more toxic than arsenic. It can cause cancers in various organs.

Aflatoxin is highly stable, not easily soluble in water and resistant to high temperatures, the lysis temperature is 280 degrees Celsius. Therefore, it is difficult to remove the toxicity of aflatoxin by heating, boiling water.

Some foods that may contain aflatoxin:

Moldy nuts: Aflatoxin is a mycotoxin, so it is often found in moldy foods, especially foods high in starch such as peanuts, corn, potatoes. It is best not to use moldy nuts.

Aflatoxin is commonly found in moldy foods, especially foods high in starch.

Discolored, bitter-tasting nuts: Peanuts, walnuts, melon seeds, sunflower seeds, chestnuts, pine nuts. if they are slightly yellow or even black, have a bitter taste, have discolored wrinkled shells, and show signs of mold, they are most likely contaminated with aflatoxin and should be discarded.

Spoiled rice: Rice that turns from white to yellow, and then turns green after a while, indicates that it contains mold. Be wary of rice contaminated with Aspergillus flavus - a fungus that produces aflatoxin, which can cause liver cancer.

In addition, self-pressed oil from raw materials such as peanuts and soybeans is very susceptible to Aspergillus aflatoxin contamination. When industrial oil is pressed, most of the aflatoxin will be removed during the refining process, but because self-pressed oil does not have this process, aflatoxin can easily exceed the standard.

2. Benzopyrene

The World Health Organization has long classified benzopyrene as a class one carcinogen, which is a substance that is clearly capable of causing cancer in the human body. What exactly is it?

Benzopyrene is a strong carcinogen . Long-term exposure to benzopyrene not only increases the body's risk of various cancers, but also causes high teratogenicity and mutagenicity in the fetus, which can affect the next generation through the mother's placenta, causing premature birth.

Benzopyrene is commonly found in charcoal grilled meats and fried foods.

Benzopyrene is commonly found in two types of foods:

Grilled and smoked meat with charcoal: This type of food requires the use of charcoal when processing. Charcoal itself contains a small amount of benzopyrene. This substance will follow the smoke into the food when grilled or smoked. In addition, when the food reaches a certain temperature, the sugar and fat in it will also decompose into benzopyrene, so the benzopyrene content in this type of food increases.

To reduce the risk, we should eat grilled meat as little as possible. If you really want to eat grilled meat, avoid grilling it with charcoal. Burnt parts should be removed before eating because burnt areas contain particularly high levels of benzopyrene.

Fried foods: Foods fried, stir-fried, or cooked with vegetable oil at high temperatures will produce benzopyrene. If burned during cooking, the content will increase 10 to 20 times compared to normal foods.

In addition, benzopyrene is also present in cooking oil fumes: According to research, when cooking oil is heated to 270 degrees Celsius, compounds such as benzopyrene can be produced. Inhaling this oil fumes for a long time is very harmful to health.

For health reasons, we should try to minimize our daily exposure to benzopyrene, for example, when cooking food, choose steaming or boiling. When cooking, avoid waiting for the oil to smoke before adding it to the pan.

Avoid exposure to carcinogens in food

Although the above foods are all class 1 carcinogens, it does not mean that eating them will definitely cause cancer. The ability to cause cancer is very closely related to the amount and frequency of consumption. Therefore, as long as you do not eat large amounts over a long period of time, there will generally be no major problems and you do not need to worry too much.

Diet and health are closely related. In daily life, you should limit eating the above foods that are at risk of causing cancer and eat more natural foods.