At present, the World Cancer Organization has rated protofern glycoside in Pteridium aquilinum as a kind of 2B carcinogen, and protofern glycoside does show carcinogenicity in animal experiments.

But people usually treat people when they eat bracken, because raw food is not delicious. In most cases, it is necessary to cook it before frying. The method can reduce the content of protopterin to some extent. In addition, it can reduce protopterin after soaking in water, alkaline water or plant ash. "But these only reduce the content, not eliminate it."

According to the current epidemiological survey results, "eating more bracken is still risky." It is suggested to control the frequency and quantity of eating bracken. As long as the quantity is well controlled, there is no need to panic too much. Like bacon, sausage and barbecue, bracken is a food with cancer risk, so don't worry too much about eating it, and don't eat it in large quantities for a long time.