A. Liver cancer 1, eating moldy food, food is often contaminated by mold and produce carcinogenic mycotoxins (such as aflatoxin) the most susceptible to mycotoxin contamination of food are peanuts, corn, rice, sorghum and peanut oil. 2, eat plants containing carcinogenic toxins. Such as: sulforaphane containing sulforaphane nuts, safrole in safrole tea. 3, a lot of alcohol to drink can cause cirrhosis of the liver, and eventually develop into liver cancer. 4.People who suffer from hepatitis B and are exposed to aflatoxin at the same time are more likely to develop liver cancer. Stomach cancer 1.People who like to eat smoked food are prone to stomach cancer. 2.The frequent consumption of pickled vegetables and dry salted fish can induce stomach cancer, which may be caused by the high content of nitrite and nitrite in these foods. 3.Residents who consume less vegetables and fruits containing vitamin C have high incidence of stomach cancer. 4.Drinking two glasses of milk every day can prevent the occurrence of stomach cancer. Colon cancer and rectal cancer 1.Low intake of dietary fiber. Fiber-rich foods include: whole grain food, beans, vegetables, fruits, cabbage is especially effective in preventing colorectal cancer. 2.People who consume a lot of animal fat (mainly beef and lamb fat) are prone to colorectal cancer. 3.The high intake of cholesterol through various meats, eggs, may be related to the occurrence of colon cancer. 4.People who often drink beer or other alcoholic beverages have a high incidence of colon cancer. Colon cancer and rectal cancer mostly occur above the age of 40. Esophageal cancer 1. People who drink alcohol and smoke have a higher chance of developing esophageal cancer. 2.Esophageal cancer is high in areas with low molybdenum content of trace elements in food. 3.Insufficient intake of fresh green leafy vegetables and fruits in the diet leads to vitamin A and vitamin C deficiency and high incidence of esophageal cancer. 4.Residents of areas with wheat and corn as the main food and low intake of zinc, magnesium and niacin are prone to esophageal cancer. 5.Eating pickled vegetables and moldy food often, and consuming more nitrosamines carcinogens, which induce esophageal cancer. People who have the habit of drinking hot rice, hot tea and hot coffee are prone to esophageal cancer. Breast cancer 1. Women with high fat intake are prone to breast cancer, and these fats mainly come from beef, lamb and other meats. 2.People who are excessively obese have high incidence of breast cancer. The reasons for obesity are complex, but one of the main reasons for excessive food intake. 3.Low fiber intake can reduce estrogen excretion from feces. The level of estrogen in blood is increased, and estrogen has the role of inducing breast cancer. VI. Lung cancer 1. Low intake of dark green and yellow vegetables and fruits is the main dietary factor. These vegetables and fruits are rich in vitamin a source – beta carotene. 2, smoking is an important cause of lung cancer, where smoking causes lung cancer are mostly those who at the same time vitamin A (including beta carotene) intake is insufficient. Bladder cancer 1, as with lung cancer research data, insufficient intake of vitamin A is associated with the occurrence of bladder cancer. 2.Intake of saccharin, coffee and fern may induce bladder cancer, but the evidence is not conclusive. Eight, the prevention of cancer food 1, tomato: prostate cancer, breast cancer Lycopene contained in tomatoes can promote the secretion of some cytokines with cancer prevention and anti-cancer effects, activating the lymphocyte lysis of cancer cells. It is also a very strong antioxidant that kills free radicals in the body that can cause aging. Studies have shown that the intake of appropriate amounts of lycopene can reduce the incidence of prostate cancer, breast cancer and other cancers, and the prevention of stomach cancer, lung cancer. 2, sweet potatoes: colon cancer, breast cancer Sweet potatoes contain a chemical called hydroepiandrosterone, which can be used to prevent colon cancer and breast cancer. 3, carrots, pumpkin and other vegetables: lung cancer Carotenoids in carrots, pumpkin and other vegetables can prevent lung cancer by scavenging free radicals in the body. Green vegetables and red vegetables contain flavonoids that can significantly enhance the function of macrophages in the body and improve the immunity of the body, which also has a strong anti-cancer effect. 4.Kale vegetables: stomach cancer Kale vegetables contain sulfur glycosides glucosides, an enzyme that can play a detoxifying role in the human body, has an inducing effect. Regular consumption, can prevent stomach cancer, lung cancer, esophageal cancer and colon cancer. 5, garlic: colon cancer Garlic consumed regularly can reduce the risk of colon cancer by 30%. 6.Zizania, celery, etc.: colon cancer Zizania, celery, etc. are fiber-rich vegetables, which can speed up the emptying of the chyme in them after entering the intestine, shorten the retention time of toxic substances in food in the intestine and promote the excretion of bile acids, which is extremely beneficial to the prevention of colon cancer, and the average person should eat a pound a day.