Cancer, the “number one killer of mankind”, has become almost synonymous with “death”. We often misunderstand that cancer is such a serious disease that it must be associated with some very important factors. In fact, cancer is often caused by “mouth”. Smoking easily leads to lung cancer, alcohol is one of the culprits in the development of head and neck tumors, high incidence of liver cancer, nasopharyngeal cancer, intestinal cancer, esophageal cancer and other tumors, and a variety of bad dietary habits are inextricably linked to even breast cancer, cervical cancer, prostate cancer and other cancers are closely related to diet. Today, more and more scientific experiments have confirmed that about 50% of cancers are related to dietary factors. Therefore, cancer prevention, from the “mouth” to start, scientific diet, can effectively reduce the incidence of cancer. Purchase food diligently and store as little as possible Many people like to fill the refrigerator with food for long-term consumption, and it is this habit that makes cancer come closer step by step. Food stored for too long in a warm and humid environment is prone to mold. Moldy food contains high levels of aflatoxin, especially in moldy peanuts and corn. “Aflatoxin is the culprit of liver cancer, it is one of the strongest substances among the chemical carcinogens found so far, mainly damaging the liver and having strong carcinogenic, teratogenic and mutagenic effects.” Xiao Wenhua, chief physician of the oncology department of the 304th Hospital of the General Hospital of the People’s Liberation Army, explained. Moreover, the chemical nature of aflatoxin is very stable, only in the high temperature above 280 degrees Celsius can be destroyed. We often hear not to eat “overnight food” said, in fact, the key to the problem is not overnight or not, but do not place time is too long. Xiao Wenhua said: “Vegetables and meat foods contain nitrates, especially in the vegetable content is higher, this nitrate in the role of bacterial enzymes, will be converted to nitrite, nitrite and gastric protein decomposition of the product of the role of the formation of nitrosamines, and nitrosamines are the direct cause of esophageal and gastric cancer factors.” Nitrite production in vegetables increases with longer storage time and higher temperatures. If vegetables are kept in the refrigerator, the increase in their nitrites becomes smaller, but the amount of nitrites will still increase after too much time has passed. Therefore, the purchase of food should often buy, each time to buy less, bought fresh food, vegetables, must be eaten as soon as possible, try not to store for a longer period of time. Drinking water, that is burned that drink don’t place In addition, Xiao Wenhua said, “Even boiling water is best that is burned that drink, don’t drink the water that is placed for a long time, and don’t drink the water that is not boiled.” “Our drinking water is sterilized by chlorine, which can contain large amounts of halogenated hydrocarbons and chloroform. When the water temperature just reaches 100 degrees Celsius, the content of halogenated hydrocarbons and chloroform is 110 micrograms per liter and 99 micrograms per liter respectively, both exceeding the national standard; while after boiling for three minutes, these two substances are rapidly reduced to 9.2 micrograms per liter and 8.3 micrograms per liter respectively, within the standard. If placed for a longer period of time, the water will generate a large number of nitrites, and its content will be placed with the increase in time exponentially. Therefore, boiled water is best that is boiled to drink, and to boil for 3 minutes for the best.” Junk food, hidden killers Ham, sausage, smoked sausage and other processed meats, pickles, kimchi, fried foods, we savor them, but do not know that behind it is hidden killers. Xiao Wenhua explained: “deep-fried, barbecued food at high temperatures of more than 200 degrees Celsius will produce an aromatic hydrocarbon called benzopyrene. Benzo(a)pyrene is an indirect carcinogen, which is metabolized by the liver and lungs and converted into epoxide, which eventually generates several other direct carcinogens, one of which can even cause cancerous changes in cells through DNA damage. Among PAHs, benzo(a)pyrene is the most widely contaminated and carcinogenic. Long-term inhalation or ingestion can stimulate lung cells and liver cells to become cancerous. In the burnt and toasted state, proteins and fats are converted into carcinogenic compounds such as benzopyrene, posing a greater threat to our health.” “Processed meat and cured foods all contain more salt, and in the process of making them all produce a large amount of nitrite, excessive intake will cause damage to the stomach and intestines,” Xiao Wenhua said, “In order to maintain the meat quality and color of processed meat, it has also been added preservatives and color enhancers, etc., all of which are harmful.” In addition, pickled foods are often contaminated by microorganisms during the pickling process, which can easily cause mouth ulcers, nasopharyngitis and other diseases. Red meat and salt, eating more is not good Xiao Wenhua said, “Red meat (pork, beef, mutton) is rich in protein, which is necessary for our body. But its fat content is relatively high compared to white meat (chicken, duck, fish), eating too much is easy to trigger the development of colon cancer, breast cancer and so on. In addition, red meat also contains a large amount of Fe3+, due to Fe3+ has a strong oxidizing property, too much intake will also cause damage to the muscle and cancer.” He reminded everyone that “usual eating should be light and attention should be paid to lowering the intake of salt.” Excessive intake of salt can easily lead to high blood pressure, but also promote the occurrence and development of diabetes, too much sodium chloride in the blood, but also indirectly cause insulin weakening. In fact, salt is also one of the culprits in the development of stomach cancer, “salt will damage the gastric mucosa, prompting the cells on the stomach wall to atrophy, which is easy to induce cancer, so it is best not to exceed 6 grams of salt intake per person per day. In particular, the consumption of iodized salt must draw your attention, excessive intake of iodine can easily lead to thyroid cancer, so it is not iodine-deficient areas of residents would be best not to consume iodized salt.” Experts remind Prevention of cancer, dietary structure should be scientific “Vegetables and fruits contain a variety of vitamins and other nutrients, which play a great role in the fight against cancer, but they can not provide us with protein.” Xiao Wenhua said, “So we should usually eat less high-fat, high-protein food, eat more fruits and vegetables food, establish a good dietary structure, in a balanced intake of a variety of nutrients under the premise of striving to minimize the value of its harm to the human body.” The U.S. Department of Agriculture has created a “pyramid” style food structure for the treatment of colorectal cancer. The bottom of this “pyramid” consists of various grains, pasta, rice, vegetables and fruits in the middle of the tower, meat, poultry, aquatic products, eggs, beans and dairy products in the upper part of the tower, and the tip of the tower is high-fat food. In fact, this is exactly our traditional recipe, but also a more scientific structure of dietary mix. Due to the different genetic factors of individuals, different people in the same external environment of the chances of getting cancer will be different, for those who have a family history of cancer, scientific and reasonable diet with structure is more important. There is a lesson in “chewing and swallowing slowly” When eating, we should pay attention to “chewing and swallowing slowly”. “Chewing and swallowing” can not only help us taste the delicious food, it can also effectively prevent and cure cancer. Xiao Wenhua told reporters that people in the process of chewing can produce oxidase and peroxidase salivary enzymes, in carcinogenic substances into the body, these salivary enzymes can kill them. Some medical doctors believe that the reason why cancer incidence is higher among the middle-aged and the elderly, and they have a certain relationship with the poor chewing ability, and that the cultivation of good eating habits, chewing and swallowing slowly, chewing each mouthful of rice for 30 times, helps to eliminate the carcinogens in the food. In addition, “chewing slowly” can also effectively prevent overheated food into the esophagus. Xiao Wenhua said: “Compared with the nerve cells of the oral cavity, the nerve cells of the esophagus are less sensitive to ‘heat’, so when we swallow overheated food will not feel hot, in fact, its temperature is still very high. In this way our esophagus and gastric mucosa will be scalded and inflamed, and then there is a risk of cancer.” China’s stomach cancer incidence of young trend is obvious The Ministry of Health and the Chinese Anti-Cancer Association co-sponsored the “2008 China Cancer Prevention and Control of science and publicity to promote the plan” activities, published such a set of data: at present, China’s annual 400,000 new stomach cancer patients, accounting for 42% of the world’s incidence of the number of new colorectal cancer, the rise in the speed of the new colon cancer is far more than the international level, China’s gastric cancer is far more than the 2% of the international level. The rise rate of new colorectal cancer is much faster than 2% of the international level, and the trend of stomach cancer incidence in China is obvious. Clinical evidence shows that in the past five years, the incidence rate of stomach cancer among young people aged 19 to 35 has doubled compared with that 30 years ago. There are 3.1 million cancer patients in China, with 2.2 million new cases and 1.6 million deaths due to cancer every year. In the past 20 years, the mortality rate of cancer in China has increased by 29.42%. According to the World Cancer Report of the World Health Organization (WHO), it is predicted that by 2020, the incidence of malignant tumors will increase by another 50 per cent globally, with an annual incidence of 15 million people.