Causes of gastric cancer in Asians
The etiology of gastric cancer is mainly related to personal diet and living habits. The probability of men suffering from gastric cancer is twice that of women, and the probability increases greatly after the age of 65. A report in the Journal of the American Society of Clinical Oncology studied the reasons for the high incidence of gastric cancer in Asians, and found that the probability of gastric cancer in Asians was much higher than that in other races, presumably related to a high-salt diet.
The risk factors that can promote the occurrence of gastric cancer in diet are closely related to the way of food preservation and conditioning. For example, nitrate and nitrite are the two killers that are easy to form gastric cancer. Nitrate exists in some vegetables and drinking water, and is often used in the smoking of meat, which can make bacon look brighter. Nitrate in food is reduced to nitrite by gastrointestinal bacteria, such as Helicobacter pylori, and then forms ammonium nitrate and ammonium nitrite with other amines. Studies have confirmed that ammonium nitrite is a carcinogen, which can cause canceration of cells in the stomach, so it should be avoided as much as possible in diet.
But at present, nitrate and nitrite are legal food additives all over the world. According to the regulations of the United Nations and the European Union, an adult weighing 60kg can consume about 222mg (3.7mg/kg) every day. In the Scope and Specification of Food Additives issued by the Ministry of Health and Welfare, the residue of nitrate or nitrite in meat products and fish products can be less than 0.07 g/kg (70 ppm). Therefore, don't worry too much about buying food. As long as you choose to completely label (label the name and content of additives used), you can safely eat.
Attention should be paid to the high-risk population of gastric cancer
Because there are no obvious symptoms in the early stage of gastric cancer, many people have missed the golden opportunity of initial treatment. The early symptoms of gastric cancer are similar to those of stomach diseases, such as flatulence, stuffy pain, acid vomiting, loss of appetite, anemia, weakness, etc., which are not obvious symptoms. When there are obvious symptoms such as sudden emaciation, melena, anorexia, dysphagia, obvious anemia, and listlessness. , often in the middle and late stages, missed the opportunity of early discovery.
The World Health Organization (WHO) lists the following situations as high-risk groups for gastric cancer:
First-degree relatives of the family suffered from gastric cancer, Helicobacter pylori infection, atrophic gastritis, familial adenoma, multiple lymphadenopathy and partial gastrectomy. In addition, some environmental factors may also affect the occurrence of gastric cancer: salty, pickled, smoked and foods containing preservatives, smoking, and using low-dose aspirin.
To prevent gastric cancer, we can start with changing environmental factors, eat more fresh fruits and vegetables, avoid eating salty, pickled, smoked and baked food for a long time, don't smoke, drink less spirits and keep a good mood. This can greatly reduce the incidence of gastric cancer.
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