Cancer enters from the mouth
Some cancers
It's just eaten one bite at a time
Recently, doctors from Zhejiang Provincial People's Hospital received 3 stomach cancer patients in a row, and when they asked, they found that they all have a common eating habit and love to eat this "dish"!
Pickled vegetables, salted fish and bacon are popular at the dinner table, but these delicacies are "secretly killed" to our body.
Many netizens said that they also like to eat pickled vegetables and salted fish and bacon.
However, as everyone knows, this kind of dish that many people love to eat is extremely harmful.
In April 2023, a team from Zhejiang University School of Medicine published a study on the dangers of pickles in the journal BMC Medicine. The study, which collected health data from more than 440,000 people aged 30-79 and without chronic diseases in 10 different regions of the mainland over the past 10 years, found that people who regularly ate pickled vegetables significantly increased the mortality rate from hemorrhagic stroke (cerebral hemorrhage) and gastrointestinal cancers, especially esophageal cancer.
The study found that the harm of eating pickled vegetables is mainly concentrated in three aspects:
High blood pressure after eating
People who ate sauerkraut ≥ 4 days a week had an average increase in systolic (hyperbaric) and diastolic (hypotensive) blood pressure by 1.5 mm Hg and 0.8 mm Hg, respectively, compared to people who never or rarely consumed pickled vegetables.
The risk of death from intracerebral hemorrhage is high
People who consume pickles 1~3 days a week have a 32% higher risk of death from hemorrhagic stroke (cerebral hemorrhage).
The risk of cancer of the digestive tract is high
People who ate pickles four or more days a week had a 13% higher risk of death from digestive tract cancer and a 45% higher risk of death from esophageal cancer.
Most studies have suggested that it is related to the high salt concentration and nitrite of pickled vegetables. Most pickled vegetables are salty, and high salt and sodium will cause blood pressure to rise, blood vessels to become brittle, etc.; Frequent consumption of high-salt foods can damage the gastric mucosa and esophageal mucosa and induce cancer. Nitrite can react with amines, the decomposition products of proteins in the stomach, to form nitrosamines and other N nitroso compounds with strong teratogenicity and carcinogenicity.
Therefore, it is recommended to eat less pickled vegetables in daily life, and it is not a big problem to eat once or twice once in a while, but don't eat them often, every day, and in large quantities as delicious.
Vegetables are rich in dietary fiber, vitamins, carotenoids and other nutrients. However, not all vegetables are good for health, and incorrect preparation may increase the risk of cancer, especially the following 3 dishes, it is better to be careful!
Leftovers overnight
In order to save food, many people often put the meals they can't eat in the refrigerator, and continue to eat the second and third meals. Long-term consumption of overnight vegetables and moldy foods is easy to ingest too much nitrite and induce digestive tract cancer. Many gastroenterologists have reminded that if you eat leftovers occasionally, it is generally not a big problem, but if you are reluctant to throw away leftovers for a long time, and you have the habit of eating leftovers frequently, it will definitely increase the risk of cancer.
Stir-fried dishes with oil smoking
When many people stir-fry vegetables, they like to wait until the oil is hot and smoking, and they think that the fried vegetables taste good, but in fact, starchy foods are prone to acrylamide when they encounter high temperatures, which belong to class 2A carcinogens. Therefore, it is also necessary to pay attention when cooking root vegetables.
Return to the pan to fry the dish
Many people at home usually keep the oil left behind for stir-frying in order not to waste the remaining oil after frying food. But it's really not recommended!
The oil that has been fried in food continues to be cooked at high temperature repeatedly and used as "back to the pot oil", and eating such oil regularly is not small to the body. After high-temperature treatment and repeated "back-to-the-pot" use, oils and fats are easy to produce a variety of carcinogens, such as acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, etc.
Too greasy dishes
Fried eggplant box, roasted eggplant, dry pot cauliflower, shredded sweet potato...... These dishes all have a unified feature - "big oil"! Greasy dishes are definitely high in fat, and a high-fat diet is precisely a high-risk factor for colorectal cancer.
This is because many carcinogens are fat-soluble, so the more fat you consume from your diet, the more dangerous it is to dissolve and absorb carcinogens.
In addition, a high-fat diet increases the secretion of bile acids in the intestines, which have the potential to irritate and damage the intestinal mucosa. If you are exposed to this irritation and damage for a long time, it may induce the production of tumor cells, leading to colorectal cancer.
Cruciferous vegetables
According to current epidemiological studies, eating 100 grams of cruciferous vegetables a day can help prevent certain cancers. The main thing is that the glucosinolate substances are at work, generally the darker the color, the stronger the taste of the cruciferous vegetables, the higher the glucosinolate content, such as kale, rape, cabbage, broccoli and so on are cruciferous vegetables. In the case of normal thyroid function, there is no need to limit the intake of cruciferous vegetables.
Rich in vitamin C vegetables
Vitamin C has strong antioxidant properties, and a reasonable intake of vitamin C can help prevent stomach cancer. Because vitamin C inhibits the conversion of nitrite to nitrosamines, which are one of the causes of stomach cancer.
Foods rich in vitamin C: mainly fresh fruits and vegetables, such as green peppers, radish tassels, mustard greens, sour dates, fresh dates, kiwifruit, citrus, etc. In general, vegetables contain more vitamin C than fruits.
It should be noted that vitamin C is relatively delicate, easy to lose at high temperature and water, and vegetables should be washed before cutting when cooking, and fried quickly, or blanched and cold.
Lily vegetables
Allicin is found in lily vegetables such as garlic, green garlic, onions, leeks, etc. Lily vegetables help reduce the risk of cancers like colon, prostate, esophagus, stomach, etc. These vegetables can be eaten raw or stir-fried for a short period of time.
Vegetables rich in carotene
In 2023, a study published in the international journal Food Science and Nutrition Review found that eating carrots every day can effectively reduce the risk of cancer. An analysis of carrot and α-carotene intake found that those who consumed the most had a 10% lower incidence of cancer compared to those who consumed the lowest amounts.
Specifically, for carrot intake, a weekly intake of 400 grams of carrots reduced the risk of cancer by 20% compared to those who did not eat carrots, and a weekly intake of just 60 grams also reduced the risk of cancer by 4%.
Rich in lycopene-rich vegetables
Lycopene is a very important antioxidant in the body, which can improve the body's anti-inflammatory ability and make the body's immunity reach a better state.
Lycopene can protect cardiovascular health, prevent heart disease and arteriosclerosis; It can remove free radicals in the human body that cause aging and disease; It can improve the body's immunity and help delay aging; It can help prevent and improve urinary diseases such as prostatic hyperplasia and prostatitis, and has certain benefits for the prevention and treatment of prostate cancer, digestive tract cancer, breast cancer, endometrial cancer and other cancers.
Vegetables rich in lycopene include tomatoes, red peppers, carrots, bell peppers, etc.