Mr. Lu, 50, from Jilin Province, China, has had dysphagia for 3 months but he didn’t notice it until he had trouble drinking water. After being advised by his family, he went to the hospital and performed a gastroscopy, the doctor discovered that Mr. cancer esophagus.
Causes of esophageal cancer at the age of 50
There are many factors that lead to esophageal cancer such as age, gender, occupation, race, region, living environment, eating habits, genetic background, etc. But the main cause of Mr. Lu’s disease Esophageal cancer is caused by eating habits, he often likes to eat hot food and pickles, not knowing that these foods will increase risk of cancer.
When it comes to the word cancer, many people will see the view that “cancer comes from the mouth”, so what is the relationship between cancer and diet? Take a look at related studies.
In 2019, The Lancet published a large global study focusing on the impact of diet on health. The study primarily assessed the consumption of key foods and nutrients in 195 countries, and quantified the impact of sub-healthy diets on mortality and morbidity. chronic non-communicable diseases in 195 countries.
Research shows that in 2017, 11 million people worldwide died from diet-related risks, with cardiovascular disease, cancer and type 2 diabetes being the leading causes of death. diet-related deaths.
In November 2021, a study was published in the international medical journal Nature Communications.
Researchers from the International Agency for Research on Cancer (IARC) and Imperial College London said, across a system of 860 observational studies, that there is a clear link between the amount of food or nutrient intake and risk of morbidity or mortality from 11 primary malignancies.
The 11 affected sites include esophagus, stomach, colorectal, liver, gallbladder, lung, skin, breast (female), kidney, bladder, head and neck (mouth, pharynx, larynx).
From these research reports, it is not difficult to see that there is a clear relationship between cancer and diet.
A Chinese oncologist also shared, there are 4 best foods not to eat. These are the foods doctors oncology specialist never touched.
First, pickled, marinated foods
The nitrate content in marinated foods is very high, nitrate ingested in the stomach under the action of bacteria will be converted into nitrite, nitrite combines with amines to form nitrosamines. Many people assume that nitrates and nitrites are carcinogens, this is not true, the real carcinogen is nitrosamines. Nitrosamine can cause many types of cancer, including cancer of the esophagus and stomach.
Pickled food is also a food with a high salt content, because in the process of salting, a lot of salt is added, if too much salt is eaten, it will easily lead to high osmotic pressure between the cells of the stomach lining. destroys the protective barrier of the stomach lining, a high-salt diet also increases the risk of infection with Helicobacter pylori bacteria, all of which facilitate the formation of stomach cancer.
Second, sweets
A study published in the leading nutrition journal “American Journal of Clinical Nutrition” found that sugar intake was positively associated with overall cancer risk. The study enrolled more than 100,000 participants and conducted regarding 5.9 years of follow-up, so the conclusions are reliable.
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The main reason that sweets increase the incidence of cancer is that eating too much sweets makes you fat, fat people are more likely to decline organ functions, more prone to cancer.
Third, hot food
In 2016, the International Agency for Research on Cancer (IARC) included extremely hot drinks with temperatures exceeding 65°C on the list of class 2A carcinogens.
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Eating hot food for a long time, the most vulnerable part is the esophagus, hot food repeatedly irritates the lining of the esophagus, easily causing focal or diffuse epithelial hyperplasia in the esophagus, this is a precancerous lesion of cancer. esophageal cancer and the risk of complications into esophageal cancer is very high.
Fourth, the food is moldy
In 1993, the World Health Organization classified aflatoxin as a class 1 carcinogen, which is 70 times more carcinogenic than dimethylnitrosamine.
Many people think that no matter how toxic aflatoxin is, it cannot withstand high temperatures, in fact aflatoxin has high temperature tolerance properties, only when the temperature exceeds 280 degrees Celsius can it be destroyed, boiled water at 100 C degrees are also powerless to aflatoxin.
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If you are too frugal, long-term eating moldy foods containing aflatoxin can easily cause liver cancer, stomach cancer, colon cancer and other cancers. Remember, any food contaminated with aflatoxin or where aflatoxin is high has particularly high rates of liver cancer.
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