Is it easy to get esophageal cancer
There are many people who have cancer in their hometown. Among my friends and relatives, three people have esophageal cancer, and they have stomach cancer and bowel cancer. You said, is it my family's genetics of these cancers?
I said: China's esophageal cancer patients account for half of the world, which is considered a high-incidence country. However, this may not be a genetic matter. Although I am not an expert in the treatment and study of cancer, in terms of health knowledge, the relationship between cancers of the digestive tract, such as oral cancer, esophageal cancer, stomach cancer, intestinal cancer, and what to eat is the closest. Poor eating habits may be a more important factor than genetics.
Let me guess the eating habits of your relatives.
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Are you eating fresh fruit very rarely?
Is it not the main noodle cake, add some meat or broth, eat very little vegetables in a meal, according to the bowl of rice, often no more than half a bowl?
Is it often that you can pick up your own food, which is the kind of pickled food for two or three days?
Is it rare to eat miscellaneous grains, even the sweet potato yam and the like are not often eaten?
Is it more salty to cook?
Do you like to eat fried and grilled things?
Do you like to eat sausage ham and a variety of meat cooked food?
Do you like to drink a hot soup?
Is it fast to eat?
Is it time to eat irregularly, sometimes more often?
If it is a man, is it better to drink white wine?
Having said that, the man looked at me with surprise: How do you know? Really basically said by you...
I said: This is not surprising, these are the factors that are prone to esophageal cancer.
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Drinking, eating hot foods, high-salt foods, pickled foods, fried foods, spicy foods, moldy foods, hard foods, eating too fast, eating irregularities, etc. are all factors that significantly increase the risk of esophageal cancer ( Qi Jinjun et al., 2014).
In fact, many wrong eating habits are not only related to gastrointestinal diseases, but also closely related to cancer in the digestive tract. Let me summarize it for you.
Danger 1: Eat hot food.
The World Health Organization (WHO) has issued a document stating that liquids above 65 degrees Celsius increase the risk of esophageal cancer. After all, the human body is also long in meat. At such a high temperature, even the meat and egg liquid can be cooked. How can the human esophagus can withstand such torture every day?
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Danger 2: Drink alcohol with high alcohol content.
Alcohol is originally a disinfectant, which is to denature microbial proteins. The human esophageal mucosa and gastric mucosa are also composed of proteins, which are equally harmful.
A colleague of mine has done research in foreign countries, saying that the endoscope can see with his own eyes that the place where the alcohol passes, the mucous membrane of the digestive tract is discolored like a burn. The longer you drink, the higher the alcohol level and the greater the damage. Long-term drinking causes repeated damage to the esophageal mucosa and gastric mucosa, increasing the risk of canceration.
Because alcohol itself dissolves some toxic substances and reduces the ability of the liver to detoxify and increase the toxicity of many poisons, even low-alcoholic wines increase the risk.
Danger 3: Eating too fast, food is too good.
A good diet is often associated with eating too fast and not chewing well. For example, many foods on the market are crispy and hard to sell, but if the hard food is not chewed, the hard and sharp food slag will easily hurt the esophagus, causing inflammation and damage, thereby increasing the risk of cancer. Chewing slowly will reduce this danger.
Danger 4: Like to fry, grill, smoked food.
Fried, grilled and smoked foods contain polycyclic aromatic hydrocarbon carcinogens, and the fried foods tend to be brittle and hard, and can easily stab the esophagus, causing the esophageal wounds to directly contact harmful components in the food.
According to China's regulations, the content of benzopyrene in smoked and grilled meat foods should be less than 5.0 μg/kg. But in fact, carbon barbecue is difficult to not exceed the standard.
Danger 5: Like high salt foods.
High-salt foods can cause dehydration and inflammation of the mucous membranes, and can also weaken the mucus layer on the surface of the gastric mucosa and lose its protective effect. Therefore, high-salt food is a common risk factor for esophageal cancer and gastric cancer.
Danger 6: Like pickled side dishes and processed meat.
Pickled foods are not only high in salt, but also prone to excessive nitrite (vegetables) or N-nitroso carcinogens (fish meat) when marinated unreasonably.
I have written many times since the beginning of more than a decade ago to call for the management of sodium nitrite in cooked food. Over the years, some households, restaurants, and deli have abused sodium nitrite to marinate meat, and the amount of nitrite poisoning has not been strictly controlled, resulting in repeated occurrences of nitrite poisoning.
Even without acute poisoning, this practice produces N-nitroso carcinogens (such as dimethyl nitrosamine, diethyl nitrosamine, etc.) due to the reaction of nitrous acid and protein breakdown products.
Long-term consumption will increase the risk of cancer in the digestive tract. According to China's food safety standards, the N-nitroso compound (dimethylnitrosamine) in meat foods should be below the level of 3.0 μg/kg.
Regular meat companies have strict added amount management for sodium nitrite, but small-food restaurants and supermarket cooked-to-seat households often do not have this risk awareness, and they are easily added by experience.
By the way, a supermarket near Beijing’s Beiqing Road recently had a child poisoning caused by the addition of sodium nitrite to the anti-corrosion of the duck wings... I thought the problem had been managed through great rectification, but I did not expect such a tragedy in the urban-rural integration.
When it comes to the pickling of vegetables, the most dangerous way is to "pain pickles", that is, the residents themselves chopped the vegetables and salted them. After two or three days, they would eat them again.
At this time, the nitrate in the vegetables is converted into nitrite by the action of microorganisms, and the nitrite content is a stage of rapid increase. If it is released after 20 days, the nitrite will be decomposed or utilized, and the content will be reduced to a safe range.
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According to China's food safety standard GB2762, the nitrite content of vegetable products should be controlled within 20 mg / kg.
The pickled vegetables made by the family, as well as the pickles sold in the market and small vendors, are very easy to exceed the standard.
In contrast, kimchi, sauerkraut and pickles made by regular companies are only prepared according to a reasonable process, the curing time is longer, and there is also a national sampling inspection supervision, which is usually safer.
Danger 7: Do not like fresh vegetables and fruits.
Vitamin C, vitamin E, flavonoids and other substances in fresh vegetables and fruits, as well as raw onion and garlic foods, are beneficial to reduce the risk of synthesizing N-nitroso carcinogens in the stomach.
Investigations in high-risk areas of esophageal cancer in China have long found that residents in these areas have too little fresh fruits and vegetables, and vitamin C, vitamin A, folic acid, vitamin B2 and other nutrients are seriously insufficient, and are associated with high cancer.
A recent comprehensive analysis of relevant research at home and abroad found that increasing vegetable intake reduces the risk of precancerous lesions of the esophagus. Adequate intake of vitamin C and folic acid can also reduce risk (Zhao Zhanwei, 2017).
Danger 8: Obesity.
Foreign studies have found that overweight is associated with early pathological changes in esophageal cancer and is associated with the risk of certain types of gastric cancer.
Danger 9: Smoking.
Smoking also increases the risk of esophageal cancer. Foreign studies have found that smoking habits also have an impact on the risk of esophageal cancer, probably because harmful smoke can pass through the digestive tract and cause damage to the esophagus.
Danger 10: Overeating, eating irregularly.
The harm of this kind of eating, people understand, there is no need to say more.
In addition, I personally think that residents in some areas are too fond of pasta, and may also be a factor that is not conducive to the prevention of cancer of the digestive tract. Although the pasta itself does not pose a risk of cancer, excessive preference for various pastas made from white flour may reduce the nutritional quality of the diet and is not conducive to cancer prevention.
Most families in China usually do not cook when they eat noodles, so they eat two spoonfuls of salty and heavy noodles. If you want to eat a little more, add minced meat, diced meat, eggs and other foods, but still rarely add vegetables.
When eating buns, dumplings, and pies, many families also put more meat and less vegetables, and they no longer make a lot of vegetable dishes after eating these pastas. Frequently eating this will inevitably lead to insufficient intake of vegetables, affecting the intake of multivitamins and antioxidants.
Fine white flour is not high in dietary fiber and vitamin content. At the same time, when making pasta, in order to taste the tendons, often add sodium carbonate (alkali); in order to taste fluffy, often add sodium bicarbonate (baking soda). An alkaline environment can destroy vitamins in food.
This friend was deeply touched after listening to my analysis. He said that most of the relatives and friends who have cancer have passed away, and only one person is still alive after ten years. Now he understands. Others are only busy with treatment, but have not changed their eating habits. They still have me after surgery, so cancer will recur. Only this relative, after changing cancer, changed his habits, pay attention to healthy diet, eat fresh vegetables and fruits, grains and grains every day. After the operation, his body gradually got better and he never relapsed.
I said: Eating well, paying attention to nutrition, and staying away from bad eating habits are more meaningful than letting the genetics back. Don't worry now, hurry up!