In our daily lives, there are some overlooked culprits of cancer lurking around us. Understanding these substances and taking appropriate measures to reduce exposure is crucial for the health of ourselves and our families. Next, we will unveil several potential carcinogens that may exist in our surroundings.
Many people believe that cold-pressed peanut oil is more fragrant and prefer to buy it for consumption.
It is important to note that although cold-pressed peanut oil sounds very natural, it is actually a breeding ground for aflatoxins. Since these oils have not undergone refining processes, they easily allow aflatoxins to thrive. Cold-pressed peanut oil has always been a hotspot for aflatoxins, a strong carcinogen, exceeding the standard levels.
In 2015, a survey in 8 provinces in China on 738 samples of edible vegetable oils revealed that the contamination of aflatoxins in bulk vegetable oils (cold-pressed oils) was significantly higher than in packaged samples.
In 2016, monitoring of aflatoxin contamination in peanut oil in Fujian Province also showed that the total aflatoxin content exceeded the standard in bulk samples (cold-pressed oil).
In 2017, a survey in Guangdong Province on aflatoxin B1 in small workshop peanut oil found that the rate of aflatoxin B1 exceeding the standard in small workshop peanut oil was 11.8%, with a detection rate as high as 56.9%.
In 2019, the Shunde District Public Security Bureau in Foshan City reported that a couple who owned a grocery store was criminally detained for selling cold-pressed peanut oil with severe aflatoxin contamination.
It is reported that since 2018, the Shunde Public Security Bureau in Foshan has investigated 35 cases of aflatoxin B1 exceeding the standard in similar peanut oil, arresting 48 suspects, and criminally detaining 47 individuals.
Apart from cold-pressed peanut oil, aflatoxins may also be present in moldy peanuts, corn, and other grain and oil products. Therefore, it is advisable not to consume them if they are moldy.
However, do not worry, our cutting boards and chopsticks will not grow aflatoxins. Aflatoxins are selective in their growth requirements, needing specific environments and nutrients to thrive, which our cutting boards and chopsticks do not provide.
From a global perspective on food safety risk assessment, aflatoxins mainly contaminate grains, nuts and seeds, as well as foods like milk, with corn and peanuts being the most severely and commonly contaminated. There have been no reported incidents of aflatoxin poisoning caused by chopsticks (including cutting boards) being contaminated by aflatoxins.
In recent years, many people have developed a habit of chewing betel nuts.
However, betel nuts are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC), a subsidiary of the World Health Organization. This includes betel nuts, betel quids with tobacco, and betel quids without tobacco. Group 1 carcinogens are substances with clear carcinogenic effects that can cause oral cancer. Moreover, chewing betel nuts is highly addictive, making it difficult to quit once started.
Speaking of the dangers of betel nuts, a study in Bangladesh revealed its horrors. The study found that among betel nut consumers, 14.1% of deaths were due to various reasons, with cancer-related deaths reaching a staggering 24.2%. This is not a small number, so everyone should be vigilant!
In China, Hunan can be considered a gathering place for "loyal fans" of betel nuts, but this has also led to a heavy price for the people of Hunan - the incidence of oral cancer is 20 times higher than the national average! In 2017, male oral cancer entered the top ten cancer incidence rankings in Hunan Province for the first time. The five-year survival rate for oral cancer is only 30% to 50%. As a highly lethal cancer, even with surgery, over half of patients will die postoperatively due to recurrence.
Let's all cherish life and stay away from betel nuts.
3. Alcohol
Alcohol holds a special place in our lives with its traditions and status. However, alcohol has long been classified as a Group 1 carcinogen by the IARC (with sufficient evidence of its carcinogenic risk to humans). Like an uninvited guest at a party, alcohol quietly enters our bodies and starts causing trouble. It is linked to at least seven types of cancer, including those of the mouth, throat, esophagus, liver, colon, rectum, and breast.
Moreover, alcohol doesn't have a "safe dose." Just like stacking up Lego bricks higher and higher, the risks pile up. The more you drink, the greater the risk. Even a small drink can raise our risk index.
For instance, consuming 50 grams of alcohol daily is like writing a significant check on your health account. The risk of oral and throat cancer increases by 2.1 times, esophageal, laryngeal cancer, and hypertension risks double, and the risk of breast cancer soars by 55%.
Therefore, for the sake of our health, let's all firmly say "no" to alcohol.
Cooking fumes generated during cooking are one of the main sources of indoor air pollution, posing a serious threat to human health.
Data shows that lung cancer has surpassed breast cancer to become the most common cancer in women. When it comes to lung cancer, smoking is often the first thing that comes to mind. However, women usually have low smoking rates, so why is the incidence of lung cancer so high? One reason is due to high-temperature cooking fumes.
Research indicates that in non-smoking women, those who are exposed to cooking fumes from stir-frying for a long time have a 3.79 times higher risk of developing lung cancer. Harmful substances in cooking fumes, such as benzo[a]pyrene and acrolein, pose a risk of inducing lung cancer. Therefore, it's essential to have a good kitchen exhaust hood.
Before cooking, always turn on the exhaust hood in advance, and after cooking, continue running it for a few minutes to eliminate residual fumes. When cooking, reduce methods that produce high cooking fumes like stir-frying, frying, and deep-frying, and opt for steaming, boiling, baking, and cold mixing. If the exhaust hood is not effective, consider using tools like a microwave or oven instead of direct flame cooking.
5. Raw Fish, Drunken Crab, etc.
Friends who have traveled to the southern coastal areas may have tried freshwater fish and shrimp dishes such as raw fish, fish porridge, and hot pot. However, there is a very common parasite in freshwater fish called the Chinese liver fluke (Clonorchis sinensis), also known as the liver fluke, which is one of the parasites with the highest infection rates in China.
Many people are unaware that the liver fluke is also a Group 1 carcinogen.
Consuming raw freshwater aquatic products is the most important factor in causing liver fluke infections. In regions where there is a habit of consuming raw freshwater fish (such as Guangdong), the infection rate of liver flukes is quite high. In recent years, the infection rates of parasites such as roundworms, hookworms, and whipworms have been declining, but the infection rate of liver flukes in some areas (such as Guangdong) is actually increasing, largely due to the preference for consuming raw freshwater aquatic products in these regions.
It is known that nearly 70 species of freshwater aquatic products can be infected with liver flukes. For example, investigations have found that the infection rate of grass carp can reach 75%, the infection rate of bighead carp in Nanhai District, Foshan City is 87%, and the infection rate of blunt snout bream in Sanshui District is 100%. Therefore, it is important to remind everyone not to consume raw freshwater fish and shrimp. Additionally, when preparing freshwater fish and shrimp at home, be sure to separate cutting boards, knives, containers, etc., to prevent cross-contamination.
Planning and Production
Author: Ruan Guangfeng, Deputy Director of the Science and Health Information Exchange Center at KeXin Food
Review: Zhang Yu, Researcher at the Chinese Center for Disease Control and Prevention, Medical Doctor
Planning: Zhong Yanping
Editor: Zhong Yanping
Proofreading: Xu Lai, Lin Lin
