6 foods that cancer cells love most, and you may eat them every day

Cancer is a terrible disease, but many people don’t know that some foods in our daily diet may increase the risk of cancer. Here are 6 foods that cancer cells love most, and you may eat them every day!

1. Betel nut

"Nine out of ten oral cancers are caused by chewing betel nut." Betel nut is a common drug that contains a component called arecoline, which can strongly stimulate the human body, making people feel excited and happy, but it can also have a negative impact on the human body. Long-term chewing of betel nut can cause damage to the oral mucosa, resulting in white spots, ulcers and other symptoms. If not treated in time, it will develop into oral cancer. Therefore, we should try to stay away from betel nut, maintain good living habits, and reduce the incidence of oral cancer.

2. Barbecue

Barbecue refers to food that is grilled at high temperatures, such as grilled chicken wings, grilled skewers, etc. During the grilling process, polycyclic aromatic hydrocarbons and polyphenols are produced, which are carcinogens and increase the risk of cancer.

3. Pickled foods

Pickled food refers to food such as meat and fish that is pickled in brine, soy sauce, vinegar, etc. Pickled food usually contains chemicals such as nitrite and nitrous acid, which can be converted into nitrosamines, a carcinogen.

4. Smoked foods

Smoked food refers to meat, fish and other foods that have been processed by smoking. Smoked food contains polycyclic aromatic hydrocarbons and polyphenols, which are carcinogens and increase the risk of cancer.

5. Processed meat

In 2015, the World Health Organization classified processed meat as a Class 1 carcinogen, such as bacon, sausage, ham, and bacon. These meat products often contain nitrites, nitrites, and other chemicals during processing, which are converted into carcinogenic nitrosamines in the body. In addition, high-temperature cooking of meat products can also produce carcinogens, such as polycyclic aromatic hydrocarbons and polyphenols. These carcinogens can be produced by high-temperature cooking methods such as roasting, frying, and ovens.

6. Hot food

Sometimes we choose to eat hot food for the sake of taste. However, it should be noted that the esophagus has a limited tolerance. Generally speaking, the human esophagus can withstand temperatures of 40℃-50℃, but once the temperature of the food exceeds 65℃, it may cause damage and ulceration to the esophageal mucosa. Although occasional burns can be recovered through the body's self-repair, long-term high temperature stimulation will lead to the deterioration of the esophageal mucosa and may even cause cancer.

To reduce the risk of cancer, we should minimize the intake of these foods, increase the intake of vegetables, fruits, whole grains and low-fat proteins, and maintain a healthy eating habit.