Possible risk factors for nasopharyngeal carcinoma

In recent years, the incidence of nasopharyngeal carcinoma has been increasing year by year in my country. There are many factors that may cause the disease, such as family history of cancer, eating habits, environmental pollution, occupation and other factors. The details are as follows:

1. Family history of cancer

The family history of NPC is more obvious than other tumors, especially between two generations or the same generation, and parents and children or brothers and sisters suffer from NPC at the same time. Therefore, genetic factors play an important role in the development of NPC.

2. Pickled foods

There have been many reports that nasopharyngeal cancer is related to eating more salted fish. The younger you are, the more likely you are to develop nasopharyngeal cancer and the higher the risk. A methylamine substance has been detected in salted fish, which has a carcinogenic effect. According to surveys, eating pickled foods such as moldy vegetables and tangerine peel plums is also related to nasopharyngeal cancer. Eating more fresh vegetables such as green peppers, celery, cabbage, rapeseed, cauliflower and fresh fruits such as apples, oranges, bananas, grapes, etc. are all protective factors.

3. Air pollution

Smoke from burning coal or wood in residential rooms is associated with the incidence of nasopharyngeal cancer. Residents who cook indoors with stoves without chimneys are at greater risk than those with chimneys, and the risk is even greater when cooking in the living room, indicating that the living environment and air pollution cannot be ignored in the risk factors for nasopharyngeal cancer.

4. Occupation

Dust, fumes and chemicals in the occupational environment are somewhat correlated with nasopharyngeal cancer.