Excessive intake of food additives can induce lymphoma

The lymphatic system is an important defense system of the human body. It can help the body resist various pathogens, such as bacteria and fungi, thus protecting us from diseases. However, these lymphocytes that can resist pathogens are easily affected by food additives and may mutate, directly or indirectly affecting the formation of lymphoma.

Food additives are natural substances or synthetic chemicals added to food. They are relatively safe because they can be degraded by the body's metabolism within the standard range. Although there is no direct evidence that food additives are related to the occurrence of human tumors, many animal experiments have confirmed that large doses of food additives can induce tumors in animals. For example, sodium nitrite is a type of nitrite in food additives. Foreign experiments have confirmed that the incidence of lymphoma in mice increases when ethambutol and sodium nitrite are taken at the same time, while ethambutol alone has no effect on the incidence of lymphoma.

In addition, some food additives can cause cancer themselves, such as rowan acid as a milk acidifier, succinic anhydride as a starch denaturant, and polyoxyethylene ethanol stearic acid as a bread anti-hardening agent, which have carcinogenic activity in animal experiments. Some additives can react with existing ingredients in food during use and transform into carcinogens. For example, nitrites that can keep meat fresh and tender will combine with amines produced after protein metabolism to form nitrosamines, which are highly carcinogenic.