Gastric cancer is the third most common malignant tumor in my country, with more than 400,000 new gastric cancer patients in my country each year. Gastric cancer, also known as gastric adenocarcinoma, is a malignant tumor originating from the epithelium and is the most common gastric malignant tumor. However, there are more than one type of gastric malignant tumor. Other gastric malignant tumors include gastric sarcoma, gastric lymphoma, and stromal tumor. So what are the factors that lead to gastric cancer? Let's talk about them below. 1. Delicious smoked food: Because a large amount of polycyclic hydrocarbons will be produced during the smoking process, including benzopyrene, which is a strong carcinogen. Proteins are easily decomposed at high temperatures, especially when burnt, to produce mutagens, some of which are carcinogenic. 2. Nitrate components in drinking water and food: Scientists have found that the content of nitrate and nitrite in drinking water and some grains in areas with a high incidence of gastric cancer is significantly higher than that in areas with a low incidence. These substances can form nitrosamines in the stomach, which are highly carcinogenic compounds. 3. Like to eat pickled food: There is a survey that can explain the problem. Doctors once conducted a survey on Japanese who immigrated to Hawaii, USA, and found that the Japanese who maintained Japanese eating habits, that is, those who often ate pickled vegetables, had a much higher incidence of gastric cancer than the Japanese whose diet had been westernized; Japanese who had westernized their diet not only ate less pickled vegetables, but also ate more fruits and vegetables, especially lettuce and celery, which are rich in vitamin C, which is negatively correlated with the occurrence of gastric cancer. In addition, milk also plays a role in preventing the occurrence of gastric cancer. 4. Moldy food: Chinese scientists have found that grain and food in areas with a high incidence of gastric cancer are seriously contaminated by mold. |
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