Source: Wuhan Evening News
Liver "ageing agent": alcohol
Drinking alcohol does hurt the liver, and this is a proposition that has been established. Whether it is white wine, beer or red wine, it will contain a large part of the alcohol substance, and 90% of the alcohol substance (ethanol) must be metabolized in the liver, and the alcohol product also contains some methanol and aldehyde substances, which are also metabolized by the liver. The production of free radicals during ethanol metabolism increases, and the excess production of free radicals leads to a state of oxidative stress.
Oxidative stress is one of the important factors in aging because it damages adipose tissue, DNA and proteins, which in turn leads to age-related diseases.
The ability of the human liver to detoxify is limited, long-term alcoholism leads to a large amount of alcohol accumulation in the body, which will cause a great burden on the liver, which can easily lead to damage to liver cells, light leads to alcoholic liver, and heavy may also cause serious liver disease. Some people may say that drinking more alcohol hurts the body, drinking is pleasant, the cruel reality is that as long as the wine is drunk, there will be harm, the safest amount of alcohol is 0, and a drop is healthy.
Cardiac "ageing agent": trans fat
A 2017 study published in JAMA Cardiology found that a comprehensive ban on trans fats could help reduce the incidence of heart disease and stroke. Researchers at the University of Chicago School of Medicine and Yale University School of Medicine compared the living conditions of people in the New York area and areas without trans fat restrictions. The study found that after three years or more of restrictions were imposed, the number of people living in restricted areas was significantly lower in hospitalizations for heart disease and stroke compared to those in areas where there were no restrictions. The overall comparison differed by about 6.2%.
Trans fats come from two sources, one is natural food and the other is processed. What we need to control is mainly synthetic.
Zhou Lin, director of the Clinical Nutrition Department of Kunming Children's Hospital, said in an interview with urban bar codes: "In the ingredient list, including artificial vegetable oil, margarine, margarine, shortening, vegetable fat powder, these are more common ingredients, all of which are artificial trans fats. "The health authorities stipulate that the amount of trans fat ingested per person per day should not exceed 2.2 grams, and excessive intake will be detrimental to health. Therefore, snacks, desserts, etc. are still better to eat less, if you want to eat, you must first check the ingredient list when purchasing.
Skin "ageing agent": sweets
Now many people believe that sugar will accelerate the aging of the skin, so many people start to fight sugar. Why is sugar the killer of aging skin?
Zou Ying, deputy chief physician of the Gynecology Department of Hunan Provincial Maternal and Child Health Hospital, once said that many women especially like to eat sweets, but sweets will produce saccharification after entering the human body and digestion by the body. This saccharification will be attached to the protein along with the flow of blood, and the combination of sugar and protein will cause the collagen that maintains the elasticity of the skin to fission, and eventually the skin will show problems such as dull yellow, wrinkles, sagging, and enlarged pores. In addition, if you consume too much sugar, it will also affect the hormone balance in the body, the skin condition will become worse, and it is easy to have acne, acne, melanin spots and other problems.
As a result, younger women have deteriorated metabolic rates due to imbalances in hormone levels in their bodies, and the rate of protein production cannot keep up with the accumulation of saccharification products in the body, and their skin looks old.
Therefore, the intake of added sugar and refined sugar should be restricted, such as sweet drinks, snacks, biscuits, and glutinous rice foods should be eaten less.
Stomach "ageing agent": a high-salt diet
Salt can be said to be an "old friend" in our lives, and every household cannot lack it. Salt can not only enrich the taste of dishes, moderate intake of salt, but also help to maintain the stability of the internal environment of the body, which is very important for health, but long-term high-salt diet has great harm to the health of the stomach.
The high osmolality of table salt causes direct damage to the gastric mucosa, resulting in a series of pathological changes such as congestion, edema, erosion, ulceration, necrosis and bleeding, while also reducing gastric acid secretion and making the gastric mucosa vulnerable.
Ma Guansheng, head of the Department of Nutrition and Food Hygiene at the School of Public Health of Peking University, said that a high-salt diet can affect the synthesis of prostaglandin E2, and if the body lacks this substance, it can cause gastritis, stomach ulcers and other diseases. High salt will also become an "accomplice" of carcinogens, increasing the carcinogenic effect of carcinogens. More than 10 studies conducted in countries such as China, Japan, Italy, France, the United Kingdom and the United States have found that high-salt and salted foods are risk factors for the development of stomach cancer, which can increase the risk of stomach cancer by 2-6 times. Therefore, you should usually eat a light diet and eat less salted foods.
It is recommended to correct the habit of heavy taste; use the flavor of the vegetables themselves to enhance the taste of the dish; replace some salt and soy sauce with sour sauces such as vinegar and lemon juice; choose low sodium salt, and be vigilant against invisible salts in seasonings and packaging snacks.
Esophageal "ageing agent": hot food
"Eating while hot" and "drinking while hot" are the eating habits of Chinese people for thousands of years, but the World Health Organization warns that food is best not to exceed 65 ° C, which will increase the risk of esophageal cancer.
Li Shujun, chief physician of the Department of Gastroenterology of Beijing Tsinghua Chang gung Hospital, said that the surface of the esophagus is covered with delicate mucous membranes, and the temperature of food has a great impact on it: 10 °C -40 °C is the most appropriate; 50 °C -60 °C is barely tolerated; above 65 °C, it will cause burns. Do not think that the temperature of 65 ° C is very high, and a hot dumpling can exceed this temperature. If the food temperature is too high, it will burn the mucosa of the esophagus and cause it to become inflamed and necrotic, and cancer may occur in the long run.
The human body's "sensitivity" of digestive organs such as the esophagus and stomach is relatively poor, even if the esophagus is burned, it is difficult for the human body to perceive, and even if there are tiny lesions, it is not easy for us to detect. Therefore, the most suitable temperature for eating is not cold or hot, and our lips can just feel that it is warm, which is the most suitable. Usually when eating, don't be too anxious, put it away, cool it, sip it with your mouth, and then take it again if it is not hot.
Intestinal "ageing agent": improper diet
The largest immune organ in the body is the intestine, and the microbiota in the intestine is stable, maintaining the normal operation of each organ and preventing the invasion of pathogenic bacteria. However, with the increase of age, coupled with poor dietary structure, too much pressure, overeating and staying up late, uncontrolled smoking and alcoholism and negative emotions, etc., will disrupt the intestinal micro-ecological environment, making the intestine aging, and various problems will follow.
Wang Xiaojun, deputy chief physician of the Department of Gastroenterology of Hubei Provincial Maternal and Child Health Hospital, said that the "intestinal age" of normal people is not much different from their physiological age, but with the increase of age, the pressure of life and work increases, coupled with improper diet, the number of beneficial bacteria in the intestine decreases, and the harmful bacteria continue to increase, which finally leads to intestinal microflora imbalance and "aging" of intestinal function.
In the gastroenterology outpatient clinics of some hospitals in Wuhan, young women treating constipation account for half of the number of patients, and a considerable number of patients have aged their intestinal function. Wang Xiaojun said that the gastrointestinal tract is an important digestive and absorption tissue and organ of the human body, its peristalsis pays attention to the law, many young people are partial to food, excessive dieting, unscientific weight loss, alcoholism, smoking, excessive staying up late, these "ruleless" lifestyles bring great burden and stimulation to the gastrointestinal tract, resulting in their "intestinal age" greatly exceeding the actual age.
It is recommended to eat regularly, ensure dietary fiber intake, one pound of vegetables and half a pound of fruit per day, and one-third of the staple food is coarse grains.
Lung "ageing agent": kitchen fumes
Tao Xincao, physician of the second department of the Department of Respiratory and Critical Care Medicine of China-Japan Friendship Hospital, said that the impact of kitchen fumes on people has a strong irritation to the nose, eyes and throat mucosa from an early age, which can cause respiratory diseases such as rhinitis, laryngitis, tracheitis, etc. Long-term inhalation of oil smoke can also lead to COPD. More severe cases may also cause symptoms such as loss of appetite, upset, lack of energy, drowsiness, fatigue and weakness, which is medically known as oil smoke syndrome.
When cooking, you can't just turn on the range hood, it's best to open the kitchen window at the same time. Turn on the range hood for another 10 minutes after frying. Usually, you can eat stews and mix vegetables without stir-frying, because as long as you stir-fry, there will inevitably be a lot of oil smoke. Be sure to stir-fry vegetables, and the oil temperature can be controlled at 50% or 60% of the heat. That is, after the oil is put into the pot, take a small piece of green onion skin and throw it into the pot, if there are many bubbles around the green onion skin, you must put the ingredients off the pot before changing color. In addition, the range hood filter is cleaned once a month to avoid affecting the effect of the range fume.
Comprehensive Health Times, Family Doctor, Sohu Health Report