Don't Eat This Fish Often! National Taiwan University Doctor Revealed That The Risk Of Cancer Is 7 Times Higher

Many people have the habit of eating with pickled food such as kimchi, pickled melon, salted fish, etc. However, a doctor at National Taiwan University reminded that people who love pickled food since childhood have a higher chance of developing nasopharyngeal cancer in adulthood. times.

According to the cancer registration report of the Ministry of Health and Welfare, about 1,600 people suffer from nasopharyngeal cancer every year. In 2016, the incidence of cancer among Chinese people ranked 13th in men and 18th in women.

Lou Pei-ren, chairman of the Taiwan Head and Neck Cancer Society, vice president of National Taiwan University Hospital and professor of otolaryngology at the National Taiwan University School of Medicine, pointed out that nasopharyngeal cancer is one of the most common cancers in Chinese society, and there are three main reasons:

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Nasopharyngeal carcinoma has a family inheritance characteristic. According to clinical observations, there may be as many as 5 to 7 people in the family with a family history of nasopharyngeal cancer.

EB virus is widespread in Chinese society. However, not all people infected with EB virus will develop nasopharyngeal cancer, depending on genetic inheritance, and whether they often eat pickled foods when they are young.

According to research, especially the older you eat pickled food, the higher the risk of developing nasopharyngeal cancer, because pickled food contains a lot of nitrite, which is a first-class carcinogen.

Lou Pei explained that adults don't need to worry too much about eating pickled foodThe risk of affecting nasopharyngeal cancer is small. Due to the poor living conditions in traditional society, infants and young children are often eaten with non-staple food; if there is a family history of nasopharyngeal cancer and infection with EB virus, it is easy to greatly increase the risk of nasopharyngeal cancer .

Lou Pei emphasized,

◎ Photography / Zuo Yanhui ◎ Image source/Provided by Dazhi Image/shutterstock ◎ Consultant/Professor Lou Peiren