Eating and risk of cancer

In recent years, there have been more and more studies on the relationship between eating and cancer. The condemned food causes more and more cancer.

Foods convicted of causing cancer .

Photo: BBC

1. First and foremost, foods that are added with nitrate and nitrite salts for long-term preservation. Some of the food in our country, including salt bran (eg, bacon, sausage, etc.) is also of this type because the main salt is sodium nitrate salt.

Scientists have demonstrated that nitrate and its decomposition products are able to combine with some substances in the body to produce nitrozamin, which has been condemned to cause cancer.

The amount of nitrate that is abundant in natural water sources in some places is also a scourge. Not long ago, the Szabolcs Szatmar region of Hungary saw a high number of people dying from stomach cancer. After a thorough investigation, the natural water source here has a very high nitrate content, up to more than 100mg / liter (the permissible standard is 6mg / liter). To prevent the disease, Hungarian scientists had to find all means to lower the nitrate ratio in the water source.

2. Moldy foods, especially moldy ones, have been heavily convicted. There are a number of mold species that secrete toxins, especially the mold of Aspergillus flavus producing toxic toxins aflatoxin. In addition to the harmful effects of acute poisoning, aflatoxin is also one of the most dangerous carcinogens. Just absorbing a total of 2.5mg of aflatoxin in 3 months can lead to fatal liver cancer.

The mold Aspergillus flavus meets in many foods and foods, especially it is very popular. In mold, there is always this mold.

Aflatoxin is very stable at high temperatures. When mold is roasted, mold spores are killed but aflatoxin is still not completely destroyed. Through research, it was found to be roasted at a temperature of 150oC for 30 minutes, this toxin only decreased from 60 to 80%. So being grounded whether roasted or boiled is still dangerous.

In addition to mold Aspergillus flavus, we need to be wary of the mold mold Penicillium islandicum which is the main cause of rice mold. Eating moldy rice is prone to chronic poisoning, which can lead to cirrhosis and liver cancer.

3. Chemicals stained with chemicals not only cause poisoning but can cause cancer. In order to create food colors, it is strictly regulated in countries where only food colors are permitted. But in our country today, food coloring is very arbitrary. Many producers and restaurants use both dyes, paint, or color-forming chemicals that they themselves do not know if they are poisonous or poisonous, much or less toxic to color food and drink, as long as they create color. attractive customers.

These kinds of miscellaneous color products are harmful to users, poisonous types can cause acute poisoning right after meals, poisonous types are less harmful, but now eat a little, tomorrow a little, muscle can accumulate toxins, will gradually cause bad consequences very difficult as chronic poisoning, cancer, child birth with deformities .

. and foods that need to be alert

Many scientific studies have shown that long-term cooking oil in high temperature conditions creates more new chemicals, including substances that can cause cancer. Therefore, it is recommended not to eat fried oil and fry too many times. The frying pan and frying pan must be cleaned cleanly. If not, the grease and oil will remain in the tool through the following cooking times, making it easy to create cancer-causing toxins.

Fried dishes such as shrimp cakes, donuts, fried spring rolls . need to be fried with a large amount of grease, each time the frying is finished, filter all the burning food chips. If you need to use this grease again, you should only limit it a few times.

For roasted meat, the current barbecue also has problems. Professor Henry Joyeux, Director of the Nutrition and Cancer Laboratory in Montpellier (who won the Cancer Prize in 1985), said: "When filming meat at high temperatures, the grease layer is applied to the meat and falls to the fire." Will be burned to create benzopyren clinging to its surface, a substance likely to cause cancer. He advised to find a way to turn to the fire opposite to the meat, not to let the meat on fire. So grease falls on the bottom plate and does not burn, does not turn into benzopyren.

Scientists have also researched the side-baked barbecue and said that the burnt flesh easily creates carcinogens. Our country has quite a number of dishes of this type, requiring a scientific basis to find ways to turn and bake more securely.

The above are cancer-causing foods that have been noticed by scientists, there are things that have been condemned, there are insufficient factors to condemn because there are still questions that need further research, but still have to Be alert.

When it comes to 'eating and cancer', to foods that are likely to cause cancer, we should also mention foods that have anti-cancer effects. These foods are in nature no less. Through many research projects, so far, scientists around the world agree that eating a lot of fruits and vegetables has a good effect on cancer prevention.

Among those scientists are Mr. Takesi Hirayama, Head of Epidemiology at the Japan National Center for Cancer Research. He advised people to eat green vegetables daily to reduce the risk of cancer.

Professor Henry Joyeux in his book 'Eating and Cancer' also recommends eating lots of vegetables and fruits during meals to avoid cancer. This conclusion is increasingly confirmed to be true. A lot of evidence suggests that eating fruits and vegetables can prevent the effects of carcinogens at the cellular level, thereby slowing or stopping the process of developing the disease. Clearly in the prevention of cancer, eating plays an important role.

The frying pan and frying pan must be cleaned cleanly. If not, the grease and oil will remain in the tool through the following cooking times, making it easy to create cancer-causing toxins.