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"Xia Wenjun, what's wrong with you? Why is the quality of sleep so poor these months? The doctor frowned at the test results, his face full of concern.
Xia Wenjun, 46 years old, is the founder of a well-known restaurant chain, known for his rigor and well-known in the catering industry.
His life is as regular as the cutlery in his restaurant.
However, in the last few months, he began to feel tired frequently, dreaming a lot at night, and even waking up in the middle of the night with a blank face.
On the advice of his family doctor, Xia Wenjun came to the hospital for a comprehensive examination.
The initial physical examination revealed nothing unusual, but further imaging revealed a shocking fact – an unusual shadow on the liver.
After a series of detailed examinations, he was finally diagnosed with liver cancer.
In the corridor of the hospital, Xia Wenjun's wife wept silently.
She couldn't understand how a person who lived such a regular life and never smoked or drank alcohol could suddenly be diagnosed with liver cancer.
Xia Wenjun himself was also confused, he couldn't help but recall his living habits and tried to find out the possible cause.
In an in-depth conversation with the attending doctor, the doctor put forward a possible point of view, which made Xia Wenjun frown.
The doctor said, "Mr. Xia, your eating habits are very regular, but have you ever paid attention to the seasonings you eat?"
Excessive salt intake, especially preserved foods containing nitrites, is a potential cause of liver cancer. ”
This idea may seem to have nothing to do with liver cancer in general, but in fact, excessive nitrite intake does have some correlation with liver disease.
The doctor explained that nitrite may be converted into carcinogenic nitrosamines in the body, and long-term intake of high amounts of nitrite;
In particular, meat products that have been improperly stored or processed may indeed increase the risk of liver cancer.
There is a large body of research in the medical community to support this view.
For example, a long-term study involving tens of thousands of adults showed that people who ate processed meat more than four times a week had a significantly higher incidence of liver cancer compared to those who ate little or no processed meat.
In addition, nitrosamines, metabolites of nitrite, have been classified as probable human carcinogens by the International Agency for Research on Cancer.
Returning to Xia Wenjun's case, he often uses a variety of seasonings in his restaurant, and many of these seasonings have a lot of salt and preservatives added to them.
Xia Wenjun began to reflect that although he seemed to be living a healthy life over the years, unconsciously, his liver had been silently suffering from the invasion of these bad ingredients.
After the situation became clear, Xia Wenjun and his doctor began to discuss treatment options.
When faced with liver cancer, they considered a variety of approaches, from surgical resection to targeted drug therapy.
At the same time as the treatment, Xia Wenjun decided to completely change his eating habits, reduce the intake of salt and preservatives, and try to choose natural and fresh ingredients.
The story also mentions the case of other patients, such as a middle-aged woman who consumed homemade pickled food all year round, who also developed liver disease for a similar cause.
These cases have deepened Xia Wenjun's understanding of the relationship between diet and health.
However, the story doesn't end here.
In the current restaurant industry, how many companies are unknowingly using ingredients that may be harmful to health, as he did before?
Faced with this problem, we can go deeper into it.
If the catering industry begins to pay more attention to food safety and health, and reduce the dependence on harmful additives, can the incidence of liver disease and other related diseases in the population be significantly reduced?
In this regard, studies have shown that the modernization of the c, especially in the innovation of food preservation and processing technology;
It can indeed reduce the amount of harmful substances in food, thus helping to improve public health.
What do you have to say about this? Feel free to leave your thoughts in the comment section!