According to the survey of National Tumor Registry in 2013, there are more than 3 million new cancer cases in China every year, and the relationship between cancer incidence and diet is getting closer and closer. In response to the survey data of the National Tumor Registry, the Cancer Hospital of Chinese Academy of Medical Sciences has recently published a blacklist of cancer-causing foods. See how many cancer-causing foods you have eaten. I. Pickled foods Salted fish, salted eggs, pickles, salted meat, ham and other foods may produce dimethyl nitrite in the process of pickling, which is converted into carcinogenic substance dimethyl nitrite in the body, and excessive consumption of such foods will lead to higher chance of cancer in the stomach, intestines, pancreas and other digestive tract. Therefore, from this point of view, pickled products have a certain degree of carcinogenicity. Second, barbecued food Roast beef, roast duck, roast lamb, roast goose, roast suckling pig, etc., should not be eaten more often because they contain strong carcinogens. Grilled meats such as improperly marinated meats are prone to produce excessive nitrite, and charred meats and fish skins contain strong carcinogens benzpyrene, and when eaten on an empty stomach, these two substances come into direct contact with the stomach mucosa, which is about twenty times higher than the average rate of stomach cancer in the population. Carcinogenic substances are also mixed in a significant portion of the smoke and fire that fills the barbecue. The harm caused by the smoke and fire of barbecue full of poisonous gas is also to be very careful. Smoked food Bacon, smoked liver, smoked fish, smoked eggs, smoked dried tofu, etc. contain benzopyrene carcinogens, which can easily lead to esophageal and stomach cancer when consumed regularly. In fact, it has been known for a long time that the problem of cancer caused by pickled foods. In this regard, Jiangsu Provincial Cancer Hospital expert Huang Xin’en introduced that the high incidence of stomach cancer in the northwest of China is not unrelated to their love of eating cured meat and pickles. The incidence of gastric cancer in Hunan, which is rich in smoked meat, is also not low, which is mainly related to the pollution of food by a large amount of polycyclic aromatic hydrocarbons produced by incomplete combustion of fuel in the process of smoked and grilled food, many of which have different strengths and weaknesses of carcinogenicity. Four, fried food food fried too burnt, resulting in carcinogenic substances polycyclic aromatic hydrocarbons. For example, when coffee is burnt, benzo(a)pyrene will increase 20 times. Deep-fried pancakes, stinky tofu, fried taro corner, doughnuts, etc., because most of them use repeated oil, carcinogenic substances will be produced at high temperature. Studies have found that people who often eat fried food, not only internal organs and other organs will be damaged, if consumed for a long time there is a risk of cancer. Five, moldy food rice, wheat, beans, corn, peanuts and other foods are susceptible to moisture mold, mold contamination will produce carcinogenic toxic herb – aflatoxin. Aflatoxin is 68 times more toxic than arsenic, toxicity for the highly toxic potassium cyanide 10 times; it is the most carcinogenic chemical known, carcinogenic capacity than “six six six” are 10,000 times greater. It is easy to breed in peanuts, corn, nuts, it is not easily soluble in water, but extremely heat-resistant, general washing, cooking is difficult to remove. Six, overnight cooked cabbage and sauerkraut, repeatedly boiled water overnight cooked cabbage and sauerkraut, repeatedly boiled water: will produce nitrite, which will be converted into carcinogenic ammonium nitrite in the body.