There are not a few Chinese people who get gastric cancer every day. According to relevant data, the mortality rate of gastric cancer in Japan was as high as 130/100,000; In China, about 679,000 patients with gastric cancer are diagnosed every year. It can be seen that this is a huge data, and the occurrence of gastric cancer is mostly related to our diet. Some time ago, a woman got cancer because of an altar of pickles.
How can a jar of pickles cause cancer?
A woman in Anhui likes pickles, sauerkraut, etc. She basically has to eat a meal every day to get enough. However, he was diagnosed with gastric cancer not long ago, and was asked by the doctor that the reason was actually caused by home cooking, and pickles were the culprit.
Eating pickled products often increases the risk of gastric cancer by 4-5 times.
There are many factors that induce gastric cancer, but high-salt diet and long-term consumption of pickled products are the two main risk factors. Studies have shown that people who often eat pickled food are four to five times more likely to get gastric cancer than the average person. Nitrite will generate nitrosamines under the action of gastric acid. When an ulcer meets this carcinogen, the risk of cancer will increase greatly.
There is no need to completely avoid eating pickled food, mainly eating less, and paying attention to health care will not be a big problem. However, there is a kind of pickled food that experts suggest it is best to eat less, that is, pickled vegetables-pickled vegetables that have only been pickled for 5-7 days. This is because the content of nitrite in food with short curing time will be higher, and 7-8 days is the time when nitrite fermentation ability is the strongest.