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"It's been surprisingly hot lately, and it feels hotter than usual. After examining the file, the doctor looked up and said to the young man in front of him.
The man's name is Liang Shaoqi, 32 years old, a creative director of an advertising agency with a stressful job and a fast-paced life.
Although he is athletic, health-conscious, does not smoke or drink, and rarely eats food from street stalls, he has been feeling poor lately and at first thought it was just because of the hot weather.
But after a few days, Liang Shaoqi began to feel that something was wrong.
Not only did I have a poor appetite, but even my favorite coffee became tasteless. Finally, he decided to go to the hospital for a comprehensive medical check-up.
The results were unexpected, and the doctor told him that his liver function indicators were abnormal and that he needed further tests.
The results of the subsequent examination were even more shocking - liver cancer.
After a detailed explanation, the doctor told him that although Liang Shaoqi's lifestyle habits were relatively healthy, there was a common carcinogen, aflatoxin, which was likely to be the culprit.
This toxin is mainly found in some improperly stored grains and nuts, especially in the warm and humid environment of the southeast coast of the continent, where Aspergillus flavus grows particularly vigorously.
And these areas are also the areas with a high incidence of liver cancer.
Aflatoxin is a strong liver carcinogen.
It enters the body through the food chain, and the damage to the liver is long-term and insidious.
At first, there may not be many noticeable symptoms, but long-term exposure can severely damage liver cells and trigger liver cancer.
According to statistics, thousands of liver cancer cases are associated with aflatoxin ingestion every year.
Moreover, even ingredients that appear to be clean and of acceptable quality on a daily basis can be contaminated with Aspergillus flavus during improper storage and handling.
Liang Shaoqi was shocked to hear this, he never imagined that although he had avoided many of the recognized unhealthy lifestyles, he still could not escape the threat of aflatoxins.
This made him reflect on the food safety issues of modern people and the importance of personal health management.
The doctor then gave several practical examples to illustrate the dangers of aflatoxins.
An elderly man in a rural area suffered from liver cancer after eating corn that he had stored for a long time.
Since his hometown is located in an area with high humidity, stored corn is prone to mold.
The old man did not know how dangerous aflatoxins were in moldy corn.
Globally, it is estimated that around 255 million people are exposed to high levels of aflatoxins each year.
Although modern technology has been able to reduce the toxin content in food through efficient food testing technology, food safety in many areas is still not fully guaranteed due to the cost of testing and the limitations of technical application.
This requires each of us to be vigilant and aware of where food comes from and where it is stored to minimise risks.
In Liang Shaoqi's case, the doctor analyzed that although he rarely eats processed foods, some of the natural nuts he bought may have been stored under irregular conditions, becoming a hotbed for Aspergillus flavus.
This reminds Liang Shaoqi and others that even seemingly healthy foods should not be taken lightly.
As Liang Shaoqi's condition was further confirmed and his treatment plan was formulated, he began to pay more attention to the details of his diet and life.
He also realized that instead of reactive treatment after the illness occurred, it was better to take measures in advance to prevent potential health risks.
At the end of the article, the doctor's words made Liang Shaoqi think deeply: when we cannot completely avoid all the potential risks in the environment, how can we protect our health to the greatest extent through scientific methods?
This is not only a reflection on Liang Shaoqi, but also a serious challenge for all modern people.
So, given the effects of aflatoxins on liver health and the fact that they are prevalent, how can we store and handle food more effectively to reduce the harm of aflatoxins?
Here we can further analyze the application of modern storage techniques and their practical effect on mitigating aflatoxin contamination, so as to provide more specific recommendations for food safety management.
What do you think about this? Welcome to discuss in the comment area!