Vegetables are recognized as a healthy food, not only "affordable" but also nutritious, but various rumors about it are also rampant.
For a long time, many remarks that vegetables cause cancer have been widely circulated on the Internet, and even said that carcinogenic vegetables are on the list of carcinogens of the World Health Organization.
In this regard, many people's hearts are tense after seeing it, but are these remarks true?
Three vegetables have been included
"Carcinogenic list"?
1. Bracken is listed as a carcinogen ?—— inaccurate
The legend that bracken causes cancer mainly comes from the fact that the World Health Organization's International Agency for Research on Cancer (IARC) has classified bracken as a category 2B carcinogen and protofern glycosides in bracken as a category 3 carcinogen.
In fact, a Group 2B carcinogen means: there is not enough evidence that the substance is carcinogenic to humans, but there is sufficient evidence that the substance is carcinogenic to animals.
Group 3 carcinogens mean that there is insufficient evidence that the substance is carcinogenic to humans and animals.
Moreover, bracken can cause cancer is based on mouse experiments, and the mice in the experiment have a lifespan of 7 months, which translates to a higher risk of carcinogenicity if people have to eat bracken continuously for 20~30 years, which is obviously difficult to do.
2. Breaking the root of the ear can cause cancer?—— it doesn't matter
Houttuynia cordata is also known as folded ear root, in fact, Houttuynia cordata does not have aristolochic acid, but aristolochic lactam, which are two different substances.
Aristolochic acid, classified as a Group 1 carcinogen by the International Agency for Research on Cancer, does cause damage to the kidneys. It is a special ingredient contained in Aristolochia plants. However, the aristolochlactam contained in Houttuynia cordata is a metabolite of aristolochic acid in the liver and a component that is widely independent in nature.
Moreover, Houttuynia cordata does not belong to the Aristolochia genus. Purely from the point of view of plant attributes, it is a different order, different families and different genera, which is more than a star and a half, which can be compared to the difference between "rabbits and tigers" in the animal kingdom.
3. It is a rumor that fungus can induce skin cancer?——
The reason why fresh fungus cannot be eaten is mainly because fresh fungus contains a light-sensitive substance, porphyrin, which can cause skin itching, inflammation and edema after ingestion by the sun, and in severe cases, it can cause skin necrosis and even induce skin cancer. When the fresh fungus is turned into dry fungus after being exposed to the sun, most of the porphyrins will be decomposed during the exposure process, and the safety will be higher.
In fact, not only fresh fungus, but also many ordinary foods contain "photosensitive substances", such as celery, which is a well-known photosensitive vegetable, but this does not affect our normal consumption in life. Hemoglobin and chlorophyll actually contain porphyrins, which is not unusual.
According to the current basis, the direct cause of porphyria is too many porphyrins in the skin, and genetic factors lead to the inability of porphyrins in the body to metabolize normally, and there is no direct connection with food, so everyone can eat it with confidence.
Really likely to be carcinogenic
It's these "dishes"!
Because of some diet or lifestyle habits, there may indeed be "carcinogenic foods" hidden on our table, especially the following 4 kinds!
1. Pickled dishes
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.
Stomach cancer is inseparable from the habit of eating pickled food. Pickled food contains a lot of nitrite, which will irritate the gastric mucosa after long-term consumption, making it dysfunctional, congested, edema, erosion, and increasing the chance of gastric mucosal cancer.
2. Overnight leftovers
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.
Gastroenterologists remind 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.
3. Dishes that are too hot
Long-term consumption of excessively hot food or beverages may frequently burn the mucosa of the mouth and esophagus, which will cause a chronic inflammatory response of the esophageal mucosa, thereby increasing the risk of esophageal cancer.
4. Oil smokes up the fried dishes
When many people stir-fry, 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.
Source: Health Times