What you put in your mouth every day is actually a Class I carcinogen. It’s not too late to throw it away now!

What you put in your mouth every day is actually a Class I carcinogen. It’s not too late to throw it away now!

Liver cancer may be caused by you "saving"

There is nothing wrong with being a little "thrifty" in life. However, if you are frugal to a certain extent, for example, you are reluctant to throw away moldy and spoiled food, and you continue to use moldy things after washing them, then liver cancer may lurk in your body because these things may contain aflatoxin , a first-class carcinogen.

Aflatoxin is a metabolite of Aspergillus flavus. It thrives at 28℃～38℃, likes humidity, is generally invisible to the naked eye, and can cause liver cancer and some other cancers. 1mg of aflatoxin can cause cancer, and a single intake of 20mg of aflatoxin can directly kill an adult. Its toxicity is 10 times that of potassium cyanide and 68 times that of arsenic. It can only be killed by a temperature of more than 280°. It is the strongest biological carcinogen known to us. In 1993, it was classified as a Class I carcinogen by the Cancer Research Institute of the World Health Organization (WHO).

Aflatoxins can be found in a variety of places

If you have the following four items in your kitchen

Stop being frugal.

It's still not too late to throw it away now

Key points: Moldy chopsticks and cutting boards

1. Moldy chopsticks

Chopsticks themselves do not grow aflatoxin, but uncleaned chopsticks are prone to contain starch, which can easily cause mold in a humid, warm environment, thus producing aflatoxin. In addition, wooden chopsticks may have cracks after being used for a long time, and these tiny cracks are also easy to harbor dirt and produce aflatoxin after mold.

How to prevent chopsticks from getting moldy:

● Wash chopsticks thoroughly;

● Frequently take out chopsticks and expose them to the sun;

●Use the sterilizing cabinet frequently to sterilize chopsticks;

●It is best to replace wooden chopsticks after six months of use.

Note: If the chopsticks are moldy, it is best to throw them away and not use them again.

2. Moldy cutting board

The kitchen where the cutting board is placed and used has a high temperature, high humidity, and poor ventilation, so the cutting board is often damp. In severe cases, it may become moldy, making it easy for some harmful microorganisms and pathogenic bacteria to grow and multiply.

A chopping board that has been used for a long time will have some shallow and deep cuts left on its surface by the knife. The dirt and food residue inside are difficult to clean. As the number of cuts on the chopping board increases, cracks may also appear. The more and deeper the cracks are, the stronger the "accommodation capacity" for microorganisms, and the greater the probability of the appearance of Escherichia coli, Staphylococcus aureus, and aflatoxin.

How to clean the cutting board correctly:

● Wash the cutting board with clean water and detergent to remove a lot of oil and stains;

●Sprinkle salt on the chopping board to disinfect and clean it. Remember to wipe it repeatedly with a sponge when cleaning with salt. The friction process can make the chopping board cleaner.

● Vinegar can also kill bacteria. In order to make the vinegar kill bacteria more effectively, do not wash the cutting board after spraying vinegar. Let it dry naturally in a ventilated and sunny place.

● Check the chopping board regularly to see if there are cracks, burrs or blackening. If it is blackened or has burrs, it should be replaced in time.

Focus: Moldy food

1. Rice, steamed bread, etc.

This type of food has a relatively high starch content and is prone to breeding staphylococci and aflatoxin. These harmful substances cannot be killed even under high-temperature heating. Therefore, if the steamed rice and steamed buns are not eaten within two days and are not frozen, do not eat them even if they do not appear to have deteriorated.

2. Peanuts and various grains

Peanuts, corn, rice, millet, beans, etc. have high starch content. If they are not stored properly in a high temperature and humid environment, they will produce aflatoxin once they become moldy.

3. Moldy tea leaves

Humid climate and improper storage can cause tea to mold and produce aflatoxin. Tea, like other foods, also has a shelf life. Most teas have a shelf life of about 18 months. The longer they are stored, the easier it is to mold. Whether it is green tea, black tea, oolong tea, or Pu'er tea, once it molds, it cannot be drunk.

Focus : Expired or spoiled cooking oil and condiments

1. Expired or spoiled cooking oil

Edible oil has an expiration date and shelf life, some are one and a half years, some are two years. Of course, it does not mean that it will not deteriorate within one or two years. It also depends on the storage and use methods. If it is stored for too long, the acid value and aflatoxin may exceed the standard, and the chemical elements may also exceed the standard, which is harmful to health.

2. Condiments containing eggs, milk, vegetables and fruits

Such as mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc., the higher the storage temperature or the longer the storage time of these condiments, the more serious the non-enzymatic browning will be.

They also usually contain high levels of fat, and are prone to fat oxidation during storage. When a rancid smell occurs, the aldehydes, ketones, and acids produced will destroy fat-soluble vitamins.

As the content of protein, sugar, amino acids, organic acids, etc. in the product gradually decreases, the nutritional quality and flavor of the food are greatly reduced, and it is very easy to mold, which may produce aflatoxin.

Key point : Long-soaked black fungus

The fungus we buy on the market is generally dried fungus, which needs to be fully soaked before cooking, and then the next step of processing can be started. However, if the fungus is soaked for a long time, especially in hot weather, it will produce a large number of bacteria, aflatoxin and other harmful substances. Excessive intake at one time can easily cause liver poisoning.

Preventing aflatoxin and mold is a key measure, so both food and daily necessities should be kept dry and cool. Although aflatoxin is everywhere and sounds scary, it can be avoided as long as the prevention work is done well.

To prevent and treat liver cancer, regular check-ups are essential

The "Guidelines for the Diagnosis and Treatment of Primary Liver Cancer (2021 Edition)" points out that in my country, the high-risk groups for liver cancer mainly include these groups:

1. Infection with hepatitis B virus and/or hepatitis C virus;

2. Excessive drinking;

3. Nonalcoholic fatty liver disease;

4. Long-term consumption of food contaminated with aflatoxin;

5. Cirrhosis caused by various other reasons;

6. People with a family history of liver cancer;

7. Men aged >40 years are at greater risk with the above risk factors.

For people at high risk of liver cancer, regular screening can help with early detection, early diagnosis, and early treatment of liver cancer, and is the key to improving the efficacy of liver cancer treatment.

Screening methods:

Liver ultrasound examination and serum alpha-fetoprotein test are recommended for high-risk groups at least once every 6 months.

If liver ultrasound and serum AFP screening are abnormal, further imaging examinations such as dynamic enhanced CT and multimodal MRI scanning are needed to confirm the diagnosis.