High-temperature cooking, processed meat are hidden colorectal cancer risk
The American Cancer Society published a new report on colorectal cancer in the journal Gut, which counted adults aged 20 to 49 in 42 countries around the world to investigate the incidence and changing trends of colorectal cancer. The results found that adults under the age of 50 in South Korea had the highest incidence of colorectal cancer, 12.9 per 100,000 people, and the annual increase rate was also the highest, with an average annual increase of 4.2% in the past 10 years.
Qian Zhenghong, the chief physician of the Gastroenterology Department of Keelung Chang Gung Hospital, believes that this should be related to the often barbecued meat in Korean cuisine. He pointed out that when you go to South Korea, you can find many barbecue restaurants on the street. “The barbecue is delicious, but it is also easy to cause cancer.” Heating meat at a high temperature for a long time, especially grilling or frying, will produce a large amount of polycyclic amine (HCA) compounds, which can cause lipids, proteins, and nucleic acids to oxysome and make cells pathological.
It is also better to eat less processed meat. Additives to processed meat such as sausage, ham, bacon, floss, and smoked meat, as well as high-temperature cooking during the production process, will cause carcinogens to appear. Processed foods also contain more saturated fatty acids, which will cause the liver to secrete more bile acids, which are metabolized by bacteria into “secondary bile acids” in the large intestine, causing intestinal mucosal lesions.
Cooking food at high temperatures is harmful to health, and the air fryer, which has become popular in recent years, has the same hazard.
High-temperature cooking hides the risk of colorectal cancer, and the air fryer, which has been popular in recent years, also has the same harm.
The fat content of air-fried food is lower than that of fried food, which is good for reducing fat intake. However, in the process of air frying, if the temperature is set too high, although time is saved, it will harm health.
For example, Li Jailing, director of Fuqian Chinese Medicine Clinic, who is a practitioner of both Chinese and Western medicine, said: “More and more people in outpatient clinics have told me recently that my medicine makes their mouth dry, and after asking, I know that they all use an air fryer to cook food. , feel very convenient.”
Li Jialing explained that food cooked at high temperatures in an air fryer can easily dry out the population, injure the yin, and turn heat, which may lead to colorectal cancer in the long run. Some air fryers can be set to 200 degrees. It is recommended that the public should not set the temperature too high, about 100 to 120 degrees. She also reminded us that although a low temperature is less likely to burn and damage the body than a high temperature, it is better to eat less fried foods.
Red meat can nourish blood and eat improperly, be careful of colorectal cancer
The medical community has long believed that eating red meat increases the risk of colorectal cancer. Beef, pork, and lamb are all red meats, but these meats are rich in iron, with beef being the highest. People with blood needs are often advised to eat more red meat. How to eat healthily?
The fat in red meat is saturated fat. From the perspective of traditional Chinese medicine, it belongs to phlegm-dampness. The accumulation of phlegm in the body can easily lead to poor blood circulation. When phlegm and blood stasis are intertwined, tumors will form, but tumors are not necessarily malignant. , such as colorectal polyps, become malignant is colorectal cancer. Therefore, Li Jialing recommends that when eating red meat, mainly lean meat with less oil is used.
Also, pay attention to how red meat is cooked. Qian Zhenghong said that eating red meat is no problem to nourish the blood, but it is healthier to use marinated, fried, stewed, and other methods. Li Jialing pointed out that if you cook red meat at a high temperature and add too many hot seasonings, the body will easily form a phlegm-heat or damp-heat constitution after ingestion. Heat will cause an inflammatory reaction, which may cause tissue necrosis in the long run. prone to cancer.
Avoid “phlegm-dampness-inducing foods” that increase the risk of bowel cancer
In addition to red meat with more fat, other foods that are prone to phlegm constitution will also increase the risk of colon cancer, such as cakes, pieces of bread, cheeses, thickened foods, baked foods, and so on.
Thickening is often found in Chinese diets, but it is not easy for the human body to decompose the thickened powder. Li Jailing said: “I have a habit of checking my pulse after eating, and I found that thickened food can aggravate the problem of phlegm and dampness.” Moreover, thickened food can also easily make people sleepy and lack energy.
In addition, polarized foods such as warm and cold should be eaten in moderation. Excessive cold or overheating will lead to an imbalance of yin and yang in the body and a decline in immunity.
4 foods to help you prevent colorectal cancer
1. Dietary fiber, whole grains
Eating more foods rich in dietary fiber can help the growth of good bacteria in the gut. Conversely, when dietary fiber intake is insufficient, cancer-causing bacteria may increase. Foods rich in dietary fiber are oats, bananas, cabbage (cabbage), okra, apples, konjac, etc.
2. Fermented foods, yogurt, and other dairy products
Moderate intake of good fermented foods can help improve intestinal flora, such as miso, kimchi, NATO, red koji, and vinegar, which are all probiotics.
Yogurt and yogurt also contain a lot of good bacteria, especially men can eat more. Taking a study published in the United States in June this year as an example, Qian Zhenghong pointed out that compared with men who did not eat any yogurt, men who ate more than two servings of yogurt per week were 19% less likely to develop glandular polyps in their large intestines. Adenomas at risk of becoming cancerous were 26% less likely.
A 2011 Italian study found that eating yogurt in both men and women can reduce the incidence of colorectal cancer, but the preventive effect for men is still better than that for women.
Milk and other dairy products are rich in calcium, which can combine with bile acids in the intestines and reduce the damage of bile acids to the intestinal mucosa.
3. Supplement Omega-3 fatty acids or eat 2-3 servings of fish per week
The latest European research report shows that people who eat more than 357 grams of fish and shellfish per week (equivalent to 2 to 3 servings) are 12% less likely to develop colorectal cancer than those who eat less than 65 grams (less than 1 serving ). Those who ate 100 to 200 grams of fish a week were 7% less likely to develop colorectal cancer.