What foods are first-level carcinogens and why do they cause cancer

Not long ago, a claim was made that pickled meats such as sausages and bacon contain first-class carcinogens, which attracted widespread public attention in a short period of time. So does our daily food really contain primary carcinogens? In fact, food itself does not contain primary carcinogens. The problem is that improper food production or storage leads to the production of primary carcinogens.

1. What are the first-level carcinogens?

Level 1 carcinogens: Among the level 1 carcinogens, five are natural substances and their processed products, including aflatoxin, cyclosporine A, tobacco and smoke, betel nut and alcoholic beverages.

2. Other levels of carcinogens

In addition to the first class carcinogens

Class II, Category A: Such as chloramphenicol, formaldehyde, polychlorinated biphenyls, butadiene, dimethyl sulfate, epichlorohydrin, styrene, trichloroethylene, tetrachloroethylene, diesel engine exhaust, etc., are likely carcinogens to humans and definite carcinogens to animals.

Class II, Category B: Such as safrole, carbon tetrachloride, electromagnetic waves, gasoline engine exhaust, dry cleaning industry, etc., are possible carcinogens to humans and are likely to be carcinogens to animals as well.

Level 3 carcinogens: caffeine, food coloring, etc. There is currently insufficient evidence to determine whether the substance is a human carcinogen.

3. Why Food Causes Cancer

1. Food becomes moldy due to improper storage. When food is stored for more than a certain period of time, or has passed its expiration date, it is prone to mold and produce aflatoxin, a primary carcinogen, which can cause liver cancer. This has been clinically proven. If food is not stored properly, it may also become moldy.

2. Improper cooking methods. Improper smoking, grilling, or marinating of food, as well as burnt or charred food, will produce nitrite.

3. Pesticide residues. In the process of crop cultivation, excessive use of pesticides and insecticides, if they cannot be effectively degraded and exceed the limit standards, will increase the risk of cancer if consumed for a long time.

4. Improper use of food additives. Legal food additives are safe when used in prescribed dosages. If used in excess of the dosage or beyond the scope, there is also a risk of cancer.