"Saving money" turns into "harming your body"? These frugal behaviors actually have hidden cancer risks! Are you affected?

In life

Diligence and thrift are universally recognized virtues

As the saying goes

“What you save is what you earn”

But some "saving" behaviors

Seemingly calculating

In fact, it hides the risk of cancer

It’s not worth it to sacrifice your health!

Doctor Yuan Yuan

Here comes the "money-saving" lightning avoidance guide

Look, have you been infected?

Dangerous behavior 1:

Eat leftovers repeatedly

Many people are used to refrigerating leftovers and reheating them to save money. However, this practice poses certain health risks, especially for certain types of food.

risk:

1. Bacteria Growth:

Food left at room temperature for too long (more than 2 hours) can easily breed bacteria, especially protein-rich foods (such as meat and seafood) and foods with a high water content (such as cold dishes).

Even when refrigerated, some cold-resistant bacteria may still multiply slowly.

2. Nitrite production:

Leftovers, especially green leafy vegetables (such as spinach and rapeseed), may produce nitrite during storage.

Nitrite itself is less toxic, but under certain conditions (such as when combined with amines), it may be converted into nitrosamines, which are strong carcinogens . Long-term intake of foods with high nitrite content may increase the risk of digestive tract cancers such as gastric cancer and esophageal cancer .

3. Nutrition loss:

Repeated heating will cause the loss of some nutrients in food (such as vitamin C and B vitamins), especially vegetables and fruits.

Correct approach:

1. Cook on Demand:

Prepare meals according to the actual appetite of family members and try to minimize leftovers.

2. Refrigerate promptly:

If there are leftovers, they should be refrigerated within 2 hours and the refrigeration temperature should be kept below 4°C to inhibit bacterial growth.

3. Classification and storage:

Store leftovers separately by category to avoid cross contamination. For example, meat and seafood should be kept separate from vegetables.

4. Control storage time:

Leftovers should not be stored in the refrigerator for more than 24 hours, especially green leafy vegetables, seafood and salads. Meat can be kept for 1-2 days, but should be eaten as soon as possible.

5. Heat thoroughly:

Before eating leftovers, they should be thoroughly heated to above 75°C to ensure that potential bacteria are killed. When heating, pay attention to even heating to avoid insufficient temperature in some areas.

6. Avoid repeated heating:

Try to eat leftovers in one go and avoid reheating them multiple times to reduce the risk of nutrient loss and bacterial growth.

Dangerous behavior 2:

Reuse frying oil

Many households reuse frying oil after cooking, thinking this saves money.

risk:

Oils and fats will undergo oxidative polymerization at high temperatures (200-300°C) to produce carcinogens such as polycyclic aromatic hydrocarbons and acrylamide. Long-term intake of such oils and fats may increase the risk of liver cancer, pancreatic cancer and other diseases.

Correct approach:

1. Limit the number of uses:

Frying oil can be used up to twice. Do not use it if the oil is dark in color or contains a lot of impurities after frying.

The remaining oil should be filtered and stored in a sealed, light-proof container in a cool place. The remaining oil can be used to make cold dishes and other low-temperature cooking foods, avoiding multiple high-temperature heating.

2. Reduce oil consumption:

In daily cooking, choose methods such as boiling, steaming, and baking, and use equipment such as air fryers or ovens to reduce the amount of oil used in the cooking process.

Dangerous behavior 3:

I don't want to use a range hood

In order to save electricity, some friends are reluctant to use the range hood, or they turn off the range hood after cooking.

risk:

Kitchen fumes contain harmful substances such as aldehydes, ketones, and acids. Long-term exposure may cause loss of appetite, dizziness, nausea, and even headaches, chest tightness, and tinnitus in severe cases. In addition, long-term inhalation of carcinogens such as benzopyrene and dinitrophenol in fumes will increase the risk of lung cancer .

Correct approach:

1. Turn on the range hood in advance:

Turn on the range hood before cooking to ensure that the fumes are discharged in time.

2. Delayed closing:

After cooking, continue to run the range hood for 3-5 minutes to ensure that the fumes in the kitchen are completely exhausted.

3. Clean regularly:

Keep the range hood clean, clean the filter and interior regularly to ensure its efficient operation and avoid the accumulation of oil and dirt that affects the exhaust effect.

Dangerous behavior 4:

Reluctant to buy fresh fruits and vegetables

In order to save money, pickled foods such as pickles and bacon have long been used instead of fresh vegetables and fruits.

risk:

This practice will lead to insufficient intake of vitamins and dietary fiber, as well as excessive intake of nitrite and salt, increasing the risk of stomach cancer and intestinal cancer .

Correct approach:

1. Give priority to purchasing seasonal fruits and vegetables: Seasonal fruits and vegetables are not only cheaper, but also rich in nutrients, which can meet the body's needs for vitamins and dietary fiber.

2. Reduce the frequency of eating pickled foods.

Dangerous behavior 5:

Expired, spoiled, moldy food

Can't bear to throw it away

Beans, nuts and other foods in the home may go bad and moldy, breed mold and produce aflatoxin if they are stored for too long, exceed the shelf life or are stored improperly.

risk:

Aflatoxin is a metabolite of Aspergillus flavus and Aspergillus parasiticus. It is extremely toxic and carcinogenic and has been listed as a Class 1 carcinogen by the World Health Organization. Long-term intake will increase the risk of various cancers such as liver cancer .

Correct approach:

1. Purchase on demand:

When buying food, purchase on demand and choose products with a recent production date to avoid food backlogs that may expire.

2. Reasonable storage:

Store food in a dry, ventilated, cool place in sealed containers. Perishable food can be refrigerated, but also pay attention to the shelf life and storage conditions.

3. Dealing with spoiled food:

Once you find that foods such as beans and nuts are expired, spoiled or moldy, you should throw them away immediately and dispose of them properly . Don't take chances. Even if only a small amount of mold spots are seen, they should not be eaten.

Dangerous behavior 6:

Ignore physical examination to save money

In order to save money, many people do not have a physical examination for many years, and even delay seeking medical treatment when symptoms appear.

risk:

Cancer has a high cure rate in its early stages. For example, the five-year survival rate for early-stage gastric cancer and intestinal cancer can reach over 90%. If it is delayed until the late stages, not only will the cost of treatment be higher, but the risks to the body will also be greater!

Correct approach:

1. After the age of 40, regular cancer screenings such as gastrointestinal endoscopy and low-dose spiral CT should be performed.

2. For those with a family history, cancer screening can be started as early as the age of 30.

How about it--

Are these bad habits familiar to you?

Only by changing these bad habits of "fake saving money"

This is how you can truly worry-free about your health!

Audit Expert

Xiong Zhujuan Clinical Nutrition Department Level 3 Expert Clinic Time: Thursday morning (Wuhou Campus)

Zeng Yu, Chief Physician of Clinical Nutrition Department, Clinic Hours: Monday afternoon (Wuhou Campus)