1 grade: tobacco, alcoholic beverages, aflatoxin, aflatoxin? Carcinogens with definite carcinogenic effects, such as betel nut and China salted fish.

Grade 2: Acrylamide, lead, 4- methylimidazole and other possible carcinogens, which are divided into 2A and 2B. If you often use high-temperature frying and high-temperature oil fume to cook food in your life, you will have a greater chance of contacting acrylamide (140~ 180℃ is the best temperature for production), so you should try to avoid it.

Level 3:? Sudan red pigment, cholesterol, Caffeine, melamine? Saccharin and other carcinogens that cannot be classified yet. There is insufficient evidence of carcinogenicity in animal and human studies, or there is sufficient evidence in animal experiments, but human studies have clearly shown no carcinogenic effect.

Level 4:? There is also a fourth-grade carcinogen, which means that there is not enough evidence to prove that it is carcinogenic in related research, and there are fewer substances in food that belong to this category.