In our daily lives, there are some carcinogenic culprits that we overlook. Understanding these substances and taking steps to reduce exposure is critical to our health and that of our families. Next, we will uncover several potential carcinogens that may be present around us.
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1. Earth-pressed peanut oil
Many people think that earth-pressed peanut oil is more fragrant and like to buy something to eat.
In particular, it is important to note that earth-pressed peanut oils, while they sound natural, are actually the "nest" of aflatoxins. Because these oils have not been refined, it is easy for aflatoxins to "settle down", and earth-pressed peanut oil has always been the hardest hit area for excessive levels of aflatoxins, a strong carcinogen.
· In 2015, the mainland investigated the contamination status of 4 aflatoxins in 738 samples of commercially available edible vegetable oils in 8 provinces, and found that the contamination of aflatoxins in bulk vegetable oil (soil pressed oil) was significantly higher than that in stereotyped packaging samples.
· In 2016, monitoring of aflatoxin contamination in peanut oil in Fujian Province also showed that the total amount of aflatoxins exceeding the standard was in bulk samples (earth-pressed oil).
· In 2017, Guangdong Province conducted a survey on the aflatoxin B1 in peanut oil of small workshops, and found that the aflatoxin B1 in peanut oil of small workshops exceeded the standard rate of 11.8%, and the detection rate was as high as 56.9%.
· In 2019, the Shunde District Public Security Bureau in Foshan City reported that the owner and wife of a grocery store had been detained for selling home-pressed peanut oil with high levels of aflatoxins for a long time.
· It is reported that since 2018, the Shunde Public Security Bureau in Foshan has investigated and dealt with a total of 35 cases of aflatoxin B1 exceeding the standard in peanut oil, arrested 48 criminal suspects, and criminally detained 47 people.
In addition to earth-pressed peanut oil, aflatoxins may also be found in moldy peanuts, corn and other grain and oil products. So, if it's moldy, try not to eat it.
But don't worry, our cutting boards and chopsticks won't grow Aspergillus flavus.
Because Aspergillus flavus is very picky, it needs a specific environment and nutrients to grow, and our cutting boards and chopsticks are not its "dishes". According to the results of global food safety risk assessment, aflatoxins mainly contaminate grains, nuts and seeds, as well as milk and other foods, among which corn and peanuts are the most serious and common. There have been no cases of aflatoxin poisoning caused by Aspergillus flavus contamination of chopsticks (including cutting boards).
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2. Betel nut and betel nut chew pieces
In recent years, many people have the habit of chewing betel nut.
However, betel nut is a group 1 carcinogen defined by the International Agency for Research on Cancer (IARC) under the World Health Organization, including betel nut, betel nut chews containing tobacco, and betel nut chews without tobacco. Class 1 carcinogens are substances that have a definite carcinogenic effect and can cause oral cancer. Moreover, chewing betel nut is also very addictive, and once you start chewing, it can be difficult to quit.
When it comes to the dangers of betel nut, a study in Bangladesh reveals its horrors. The study found that 14.1% of people who consumed betel nut were killed from all causes, and 24.2% of deaths were caused by cancer. This is not a small amount, so be vigilant!
In China, Hunan can be said to be a gathering place for "loyal fans" of betel nut, but it also comes at a heavy cost to the people of Hunan - the incidence of oral cancer is 20 times higher than the national average! In 2017, male oral cancer entered the top 10 cancer incidence in Hunan Province for the first time. The five-year survival rate for oral cancer is only 30%~50%. As a highly lethal cancer, more than half of patients die due to recurrence after surgery, even after surgery.
I hope everyone can cherish life and stay away from betel nut.
3. Wine
Wine has a special tradition and place in our lives.
However, alcohol has long been classified as a Group 1 carcinogen by the IARC (with ample evidence of carcinogenic risk to humans), and alcohol is like an uninvited party that sneaks into our bodies and starts causing trouble. It has been linked to at least seven types of cancer, including the oropharynx, larynx, esophagus, liver, colon, rectum and breast.
Moreover, there is no such thing as a "safe dose" of alcohol. Just like those Lego bricks that are piled higher and higher, the risk is also higher and higher. The more you drink, the greater the risk. Even a small drink can make our danger index "climb".
For example, if you drink 50 grams of alcohol a day, it's like writing a big check on your health account. The risk of oral and pharyngeal cancers increases by 2.1 times, the risk of esophageal cancer, laryngeal cancer and high blood pressure doubles, and the risk of breast cancer soars by 55%.
So, for the sake of our health, let's all resolutely say "no" to alcohol.
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4. Oil fumes
Cooking fumes are one of the main sources of indoor air pollution and pose a serious threat to human health.
Data show that lung cancer has surpassed breast cancer to become the number one common cancer in women. When it comes to lung cancer, the first thing that comes to mind is smoking. But women usually have a very low rate of smoking, so why is there a high incidence of lung cancer? One reason is because of the high temperature oil smoke.
Studies have shown that in the group of women who do not smoke, long-term exposure to fried vegetable fumes increases the risk of lung cancer by 3.79 times. Harmful substances in oil smoke, such as benzopyrene, acrolein, etc., have the risk of inducing lung cancer. Therefore, the kitchen must be equipped with a good range hood.
Turn on the range hood before turning on the fire every time you cook, and after cooking, continue to turn on the range hood for a few minutes to remove the residual fumes. In ordinary cooking, we also reduce the production of high oil smoke such as stir-frying, frying, and frying, and use cooking methods such as steaming, boiling, roasting, and cold dressing. If the smoke extraction effect is not good, you can also use microwave ovens, ovens and other tools instead of open flame cooking.
5. Yusheng, drunken crab, etc
Friends who travel to the southern coast may have eaten freshwater fish and shrimp foods such as yusheng, yusheng porridge, and side stoves. However, there is a very common parasite in freshwater fish, Clonorchis sinensis, also known as liver fluke, which is one of the most prevalent parasites in the mainland.
Many people don't know that liver flukes are also Group 1 carcinogens.
Eating raw freshwater aquatic products is the most important factor in liver fluke infection. In areas where it is customary to eat raw freshwater fish (e.g. Guangdong), the infection rate of liver fluke is quite high. In recent years, the infection rate of parasites such as roundworms, hookworms, and whipworms has been declining, but the infection rate of liver flukes has been increasing in some areas (such as Guangdong), in large part because people in these areas like to eat raw freshwater aquatic products.
At present, nearly 70 species of freshwater aquatic products are known to be infected with liver flukes, such as grass carp, which has been found to have an infection rate of 75%, a fathead fish infection rate of 87% in Nanhai District of Foshan City, and a 100% infection rate of wheat ear fish in Sanshui District. Therefore, everyone is reminded not to eat raw freshwater fish and shrimp. In addition, when cooking freshwater fish and shrimp at home, you should also pay attention to separating raw and cooked cutting boards, knives and containers to prevent cross-contamination.
Source: Popular Science China