There is no evidence to suggest that the development of leukemia is related to the consumption of chorizo. The development of leukemia may be related to biological factors, genetic factors, and physicochemical factors.
1. Biological factors: include infectious factors and immunologic factors. Human T-lymphotropic virus may cause T-cell leukemia/lymphoma, and the risk of leukemia in people with certain autoimmune diseases is higher than that in the general population.
2. Genetic factors: People with a family history of leukemia may have an increased risk of developing the disease.
3. Physical and chemical factors. Long-term exposure to ionizing radiation such as X-rays and γ-rays, as well as organic solvents such as benzene, ethylenediamorpholine, alkylating agents and other chemical substances may increase the risk of leukemia.
In summary, the occurrence of leukemia is not related to eating spicy noodles, but spicy food itself is not conducive to health, it is recommended to reduce consumption.