Eating sauerkraut regularly may increase the risk of esophageal cancer

In-depth investigation and analysis of the distribution of esophageal cancer epidemic areas found that the high incidence and mortality rates are very concentrated. Early signs lack specificity, and hiccups and dysphagia may occur in the late stage. In addition, due to the difficulty of eating, patients may suffer from malnutrition and develop signs such as weight loss, anemia, dehydration or cachexia. The survey found that people in areas with a high incidence of esophageal cancer have the habit of eating sauerkraut, and those who often eat sauerkraut are much more likely to develop esophageal cancer than those who do not eat sauerkraut.

Eating sauerkraut frequently can increase the risk of esophageal cancer. The main reasons are: people who like to eat sauerkraut know that there is often a layer of white mold in the sauerkraut jar. In this white moss, a kind of mold can be separated. Relevant studies have found that this mold has a carcinogenic effect on the esophagus; if you do not pay attention to hygiene when pickling sauerkraut, some bacteria may be mixed in. These bacteria can reduce the nitrate in the sauerkraut into nitrite. Nitrite can easily synthesize nitrosamines with secondary amines in the body. Nitrosamines are closely related to the incidence of esophageal cancer, and mold enhances the carcinogenic effect of nitrosamines; in addition, sauerkraut also contains carcinogens such as benzopyrene and other polycyclic aromatic hydrocarbons, especially moldy sauerkraut.

Therefore, we remind everyone to eat less sauerkraut, not eat moldy or spoiled food; do not eat overheated or scalded food, and it is best to drink tea or porridge below 50°C; prevent water pollution and improve water quality; do not smoke or drink strong liquor; supplement the trace elements needed by the human body; eat more vegetables and fruits to increase the intake of vitamin C.