In recent years, the incidence rate of cancer has become higher and higher which has already been the first killer threatening our health. The emergence of cancer is related to many factors. The most common factors are heredity, gene mutation, environment and diet. In daily life, we need to pay more attention to these problems, especially environmental and dietary factors, so as to minimize the risk of cancer. Meat food is an indispensable food in our daily life. It contains all kinds of high-quality protein that our body needs. However, do you know that there are several kinds of meat that are likely to cause you cancer if you eat them in large quantities for a long time.
- Processed meat
The so-called processed meat refers to the meat processed by curing, smoking, fermentation, air drying, etc., to enhance the taste or prolong the storage time, mainly including ham, sausage, dried beef, bacon, canned meat, etc. As early as 2017, processed meat was included in the list of first level carcinogens by the World Health Organization. It’s found that having more than 60 grams of processed meat per day would cause the risk of colorectal cancer to be increased at least 18%. These processed meats are carcinogenic mainly because they contain nitrite and polycyclic amine chemicals. Fresh meat will produce nitrite during curing and smoking. Nitrite itself does not cause cancer, but it will react with protein to form nitrosamines after entering the body, which are carcinogens.
2. Sashimi
Many parts of the world have the habit of eating sashimi, but in some areas, sashimi are mainly freshwater fish. Freshwater fish will be infected by a parasite called Clonorchis sinensis. When people eat sashimi infected by Clonorchis sinensis, this parasite may be parasitic in the human body. Clonorchis sinensis mainly parasitizes in the bile duct in the liver. In the long run, it can cause cholangitis, liver fibrosis and cirrhosis, thus increasing the risk of liver cancer. In addition, Clonorchis sinensis has been listed as a class of carcinogens. We usually try not to eat raw food, especially meat, which must be cooked thoroughly before eating.
3. Meat cooked at too high temperature
Some studies have found that when food is cooked at high temperature, a chemical change called Maillard reaction will occur. In this chemical change, a carcinogen of acrylamide will be produced, and acrylamide has been listed as a Class 2A carcinogen. Although the carcinogenic rate of meat cooked at high temperature is not high, long-term large intake will definitely increase the risk of cancer. Do not eat food with high temperature in daily life. High temperature barbecued meat and fried meat may produce a large number of heterocyclic amines, polycyclic aromatic hydrocarbons and other harmful substances, which will cause strong irritation to your gastric mucosa and the risk of cancer to be raised.
In addition to the three kinds of meat that are easy to cause cancer, you should not eat too much when eating other meat, because in addition to the high fat content, the meat also contains purine base, which is easy to generate uric acid in the body metabolism. The accumulation of uric acid may cause gout, bone dysplasia and other diseases. Therefore, we must not use too much meat in our daily life. A reasonable diet combining meat and vegetables is the guarantee of health.
