“Eat” out of cancer, these 6 bad habits to change!
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Many people talk about cancer, but in fact many cancers are bite by bite “eat” out of this list of dangerous food habits, quickly and properly to avoid the mine!
01 More spicy and hot food – esophageal cancer
Too spicy food is easy to hurt the esophageal epithelium, which leads to mucosal inflammation and cellular nucleic acid metabolism is affected, in the long run, repeated and frequent spicy stimulation will increase the sensitivity of carcinogens, and is likely to promote esophageal carcinogenesis. Under the frequent stimulation of too hot and too scalded food for a long time, the barrier of the esophageal mucosa is damaged, and symptoms such as anomalous changes and atypical hyperplasia may appear, which finally cause cancer.
02More sweets, triple high diet – pancreatic cancer
The “three highs diet” i.e. high fat, high protein, high calorie diet also stimulates the gastrointestinal tract to release hormones such as cholecystokinin, which increases the sensitivity of the pancreas to carcinogens and causes pancreatic cancer. Red meat intake (pork, beef, lamb, etc.) should be less than 500 g in a week. This 500g refers to the intake of cooked meat, which is also equivalent to 700-750g of raw meat, and processed meat such as smoked meat and ham should be eaten sparingly.
03 Drinking More Alcohol – Cancer of the Digestive Tract
Cancers caused by alcohol consumption cover almost every aspect of the digestive system, from mouth, throat, larynx, esophagus to liver cancer. If you have to drink alcohol, count one glass of beer or fruit beer with an ethanol concentration of 3-5% (280 ml), one glass of spirits with an ethanol concentration of 40% (25 ml), and one glass of wine with an ethanol concentration of 12-13% (125 ml) as a single serving of alcohol, with no more than two servings per day for a man (one serving of which contains 10-15 grams of ethanol) and one serving per day for a woman.
04 Eat more salt – stomach cancer
Daily salt intake should be controlled at 5-6g, but cured meat, salted fish, salted vegetables and other pickled foods with high salt content, the intake of such foods will lead to gastric epithelial hyperplasia and wall cell damage and accelerate the Helicobacter pylori (Hp) proliferation, know that Helicobacter pylori is the first level of gastric cancer cancer-causing factors. In addition, pickled products contain more nitrates, long-term consumption of large quantities can also cause chronic gastritis and gastric mucosal damage. The World Health Organization (WHO) has designated Asian preserved foods as Class 2B “probable carcinogens”.
05 Eat More Mold – Liver Cancer
When food is contaminated by fungi or microorganisms, its physical and chemical properties, including color, aroma, taste, etc., will change, and even spoilage, which contains toxins that may also lead to poisoning and promote cancer. One of the well-known is aflatoxin, whose toxicity is ten times higher than that of potassium cyanide, which is known as a super poison. In moldy peanuts, corn and cereals in the highest content, rice, wheat, barley, beans and dried fruits, followed by the strongest chemical carcinogens known to date, can induce liver cancer.
06 Eat more fat – all kinds of cancer
In addition to being a major risk factor for cardiovascular disease and diabetes mellitus, obesity also increases the risk of several cancers (including breast, ovarian, prostate, colon, and other reproductive and digestive cancers). The American Society of Clinical Oncology believes that obesity is rapidly replacing tobacco as the first preventable factor in the development of cancer.
Therefore, we should maintain a healthy weight to stay active, do at least 30 minutes (intensity equal to brisk walking) of moderate-intensity physical activity every day, and appropriately increase the duration and intensity of the activity as the body’s adaptability improves until it can do 60 minutes of moderate-intensity exercise or 30 minutes of heavy-intensity exercise of physical activity every day.
