Source: Lao Wang Health Talk
Disclaimer: The copyright of this article belongs to the original author, if there is a source error or infringement of your legitimate rights and interests, you can contact us, we will deal with it in time.
On a sunny weekend, 63-year-old Huang ran an outdoor run with her family in the park.
As a retired middle school math teacher, Aunt Huang loves sports and often leads her family to exercise together.
Unfortunately, during the happy run, Aunt Huang accidentally sprained her ankle, and the pain forced her to go to a nearby hospital for examination immediately.
At the hospital, Aunt Huang was rushed to the emergency room, where doctors examined her ankle and quickly treated it.
During the treatment, the doctor noticed that some of Huang's physical indicators seemed to be abnormal, so he recommended that she have a comprehensive physical examination.
Aunt Huang hesitated, but finally readily agreed.
When the doctor looked at the test results, he frowned and said solemnly, "Aunt Huang, I must tell you that some of your lifestyle habits may be endangering your health. ”
The results of the examination showed that some of Huang's cancer risk indicators were abnormally elevated.
After inquiring about her eating habits in detail, the doctor learned that Aunt Huang likes to eat pickled foods very much on weekdays, especially pickled cucumbers, and eats them at almost every meal.
Doctors explain that nitrite in preserved foods is a potential carcinogen and that long-term consumption of large amounts can significantly increase the risk of stomach cancer and other digestive cancers.
He referred to a study that looked at thousands of people who had been consuming pickled foods for a long time and found that these people had a much higher rate of digestive cancers than those who consumed little or no pickled foods.
Aunt Huang was very surprised by this, she had never thought that her eating habits could lead to such serious health problems.
Doctors advised her to immediately adjust her diet, reduce her intake of preserved foods, and increase the proportion of fresh vegetables and fruits to get more antioxidants and fiber to help reduce the risk of cancer.
The doctor further emphasised the need for a balanced diet, reminding Huang that she should eat a rich diet of whole grains, lean meats, fish, and low-fat dairy products, while reducing her intake of red and processed meat.
Through these dietary adjustments, carcinogenic factors can be effectively avoided and quality of life can be improved.
As soon as she got home, Aunt Huang began to carefully replan and change her eating habits.
She learned how to make healthy dishes and gradually removed pickles from her diet, with great support and encouragement from her family.
This experience profoundly reminded Aunt Huang of the importance of valuing a healthy lifestyle and made her realize that it is never too late to change bad habits.
Her story is also an inspiration to those around her, reminding them of the profound health effects of their daily diet.
At the end of the article, ask the question: Why does long-term consumption of preserved foods significantly increase the risk of certain cancers?
A detailed analysis of the problem shows that pickled foods often contain high levels of nitrites and other chemical preservatives, which can be converted into nitrosamines, a known strong carcinogen, during metabolism in the body.
In addition, the high salt content of these foods may damage the gastric mucosa, making the stomach more susceptible to carcinogens.
Therefore, to prevent this type of cancer, reducing the intake of preserved foods and adopting a healthy and balanced diet is an effective strategy.
What do you have to say about this? Feel free to leave your thoughts in the comment section!