People who blush when drinking should really stop drinking! The risk of cancer is significantly higher than that of ordinary people

At the wine table, we often see two types of people: one who can drink a thousand cups without getting drunk and his face doesn't change, while the other one will blush like a ripe apple after taking a sip. Don't underestimate the phenomenon of blushing after drinking, as it hides a great health risk!

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Why do some people blush when they drink alcohol?

This is because they carry the ALDH2 gene mutation, which is responsible for encoding acetaldehyde dehydrogenase 2, a key "helper" in breaking down acetaldehyde produced by alcohol metabolism. However, due to the gene mutation, the protease activity in these people is reduced, and acetaldehyde accumulates in the body.

Acetaldehyde can cause flushing and inflammation of the skin, making the face red and hot. Not only that, a study published in Nature Cell Biology found that for many East Asians, acetaldehyde accumulation can also accelerate aging, which is simply a "nightmare" for those who love beauty!

What's more frightening is that acetaldehyde is also a carcinogen. If people who blush when drinking often drink, they may quietly develop digestive system cancers such as esophageal cancer and gastric cancer. Even if you drink a small amount of alcohol, the risk of gastric cancer will increase significantly. In Asian populations, drinking and ALDH2 mutation are important causes of the high incidence of gastric cancer. Moreover, such people are also at a higher risk of diabetes, coronary heart disease, ischemic stroke, Alzheimer's disease and other diseases than the average person.

Who else can’t drink?

In fact, the harm of alcohol is not limited to those who blush after drinking.

35%-45% of Asians carry the ALDH2 gene mutation. Even if you don’t blush when drinking, you can’t escape the “attack” of alcohol as long as you drink. The World Health Organization has long classified ethanol as a Class 1 carcinogen. The Lancet also published an article saying that nearly half of cancer deaths worldwide are related to preventable risk factors, and drinking is ranked second!

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There are also some special groups who should stay away from alcohol:

If a pregnant mother drinks alcohol, the fetus may have problems with development, and if she drinks excessively, the risk of fetal malformation is even higher;

If a breastfeeding mother drinks alcohol, the alcohol will mix into the breast milk and affect the baby's cognitive function, and the child may become inattentive;

Children and adolescents are still growing, and their organs are not yet fully developed. Drinking a small amount of alcohol will reduce their learning ability and slow down their reactions.

The elderly's physical functions decline and their ability to metabolize alcohol becomes poorer, so the alcohol content in their blood is easily exceeded, and alcohol is more likely to damage internal organs.

How to avoid alcohol?

Experts say that no matter what kind of alcohol it is, as long as it contains alcohol, it will harm your health, and the best way is not to drink it . If you really can't avoid it, you have to limit your drinking. An adult can drink no more than 15 grams of alcohol a day, which is equivalent to 450 ml of 4% beer, 150 ml of 12% wine, 50 ml of 38% liquor, or 30 ml of 52% liquor.

Don't persuade others to drink at the table. Everyone has different physiques and different abilities to metabolize alcohol. Don't use your own standards to demand others. If you force others to drink, you will be held legally responsible if something goes wrong. If others persuade you to drink, you can say that you have quit drinking, are taking medicine, are allergic to alcohol, are driving, or are trying to get pregnant. Don't force yourself.

Do you think you'll be fine if you don't drink? Wrong! Alcohol is also hidden in many foods in life:

In order to keep pastries like egg yolk pie and Swiss roll soft, edible alcohol is added during processing;

Rice wine is fermented and contains alcohol.

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Condiments such as fermented bean curd and fermented black bean paste also produce a small amount of alcohol during the fermentation process;

Dishes cooked with alcohol , such as drunken shrimp and beer duck, also have alcohol residue;

Also, overripe or long-stored fruits , such as lychees, grapes, bananas, etc., will produce ethanol through fermentation of sugars. So, be careful when eating these things.