High-risk carcinogen qx.jpg drinks over 65 C
WHO: Very hot drinks are listed as 2A carcinogens
The latest assessment was published in the 15 th issue of the Lancet Oncology. Studies in China, Turkey and South American countries have found that people in these areas tend to drink water, coffee or tea at or above 65 or 70 degrees Celsius, which increases their risk of esophageal cancer, the report said.
According to the report, 23 members of the IARC International Working Group found that drinking very hot drinks is likely to lead to esophageal cancer. And here "very hot" refers to any beverage that is over 65 degrees Celsius.
In this WHO assessment, very hot beverages were listed as Class 2A (possibly carcinogenic), along with high-temperature fried foods and high-temperature lampblack. The controversial red meat of last year also falls into this category.
Popularization of science: carcinogens are classified into four grades
Carcinogens refer to "bad substances" that can induce human cancer. They include any chemical, physical substances, living and working methods that can increase the risk of human cancer.
In 1965, the International Agency for Research on Cancer (IARC) began the work of identifying carcinogens, and published annual updates on carcinogenic factors. Eventually, carcinogens were classified into four levels, many of which were food-related.
Level 1
Tobacco, alcoholic beverage, aflatoxin, areca nut, Chinese salted fish and other carcinogens have clear carcinogenic effects. Aflatoxin mainly exists in mouldy nuts, rice and corn, etc. When eating these foods, we must pay attention to cleaning and storage properly.
Level 2
Acrylamide, lead, 4-methylimidazole and other carcinogens are more likely. If we often use high-temperature frying, high-temperature lampblack cooking food, the chance of exposure to acrylamide is greater, should be avoided as far as possible.
Level 3
Sudanese red pigments, cholesterol, caffeine, melamine, saccharin and other carcinogens can not be classified. There is insufficient evidence of carcinogenesis in animal and human studies of these substances.
Level 4
Carcinogens also have the fourth level, referring to the lack of sufficient evidence in relevant studies to prove that they are carcinogenic substances, food belongs to this kind of substances less.
5 Common Carcinogenic Foods
1. Salted fish
Salted fish produce dimethylnitrite, which can be converted into carcinogen dimethylnitrite in vivo. A person who eats salted fish regularly from birth to age 10 is 30 to 40 times more likely to develop nasopharyngeal cancer in the future than a person who does not eat salted fish. Fish sauce, shrimp sauce, salted eggs, salted vegetables, sausages, ham and smoked pork also contain more carcinogens of nitrite amine and should be eaten as little as possible.
2. Barbecue food
Roast beef, duck, mutton, goose, pork, etc. It is not suitable to eat more because of its strong carcinogen 3,4-benzopyrene.
3. Smoked food
For example, smoked meat, smoked liver, smoked fish, smoked eggs, smoked tofu, etc. also contain benzopyrene carcinogens, often eat susceptible to esophageal cancer and gastric cancer.
4. Fried food
Polycyclic aromatic hydrocarbons (PAHs), a carcinogen, are produced after frying. After coffee beans were scorched, the content of benzopyrene increased 20 times. Fried pancakes, stinky tofu, fried taro, fried sticks and so on, most of which use repeated oil, will produce a carcinogenic decomposition at high temperature.
5. Mildewed Food
Rice, wheat, beans, maize, peanuts and other foods are susceptible to damp mildew, which can produce various carcinogenic toxins after being contaminated by fungi.
Source: Family Doctor Online