The problem lies in the seasoning fish sauce that Fujian people often eat. Fish sauce (also known as shrimp oil) is the juice extracted by fermentation with fresh shrimp or small green scale fish, fenugreek, small miscellaneous fish, clam meat and canned fish as raw materials. Shrimp oil is one of the seafood condiments widely eaten in coastal urban and rural areas of China.
Traditional old Fuzhou people, almost every household does not eat fish sauce, and so do other cities. Fujian Fujian cuisine, as one of the eight major cuisines, basically uses fish sauce as seasoning. Fish sauce contains various flavor components of seafood extract, which is extremely delicious, has high nutritional value and is easy to digest and absorb. When cooking, stir-fry with fish sauce and onions, and the dishes are mellow and delicious.
Fish sauce tastes good, but it can cause cancer.
But delicious fish sauce is like a rose, beautiful but prickly. According to epidemiological investigation, all areas that like to eat fish sauce are high incidence areas of digestive tract cancers such as esophageal cancer and gastric cancer. Experts have proved that the concentration of fish sauce in cells is 62.5 μ l/ml, which can cause chromosome aberration. According to statistics, the average annual consumption of fish sauce in Fuzhou is as high as 10 kg, which occupies an important position in the first place in the incidence of gastric cancer in Fuzhou.
What is the cause of digestive tract canceration induced by fish sauce? Why is the fish sauce that every household in Fuzhou is eating so deadly?