The root cause of colorectal cancer has been found: 4 kinds of food that can cause colorectal cancer, and doctors never eat them

Once upon a time, the incidence of colorectal cancer in Chinese people was relatively low. However, with the improvement of material standards, the risk of colorectal cancer has also shown an upward trend year by year. Although the survival period of colorectal cancer is longer than that of other cancers, cancer is always a more terrible disease, and patients have to endure both mental and physical torture. The reason why colorectal cancer occurs is also closely related to diet. These 4 kinds of food will increase the risk of colorectal cancer.

Spoiled food

Although living conditions are getting better and better nowadays, and you can buy basically everything you want to eat, many people have gotten used to the old life, especially those who have experienced the era of food scarcity, and they cherish food even more. Sometimes, if an apple is a little rotten or a steamed bun has hair on it, they will just remove the rotten part and continue to eat it.

These spoiled foods will produce toxins. For example, moldy steamed bread will produce aflatoxin, which is a type of carcinogen. The harm to the body is self-evident. Spoiled food, no matter how expensive it is, has lost its edible value. For the sake of your health, try not to eat it.

Spicy food

There are many flavors of food, and everyone has their own favorite flavor. For example, Shanxi people like sour taste, Hunan people like spicy taste, Sichuan people like spicy taste, etc. Although some flavors stimulate the taste buds and increase appetite, these irritating flavors can cause harm to the gastrointestinal mucosa.

When the gastrointestinal mucosa is damaged, some diseases will take advantage of the opportunity to enter. If you ignore it and continue to eat these pungent foods, the result can be imagined. Diseases do not appear in one day, but are often a long-term accumulation process, and the same is true for cancer. Even if you like pungent foods, you should be careful to stop eating them in moderation.

Pickled products

Although there are more varieties of food nowadays, many people still have a special liking for pickled food. When you can't eat, you can eat a plate of pickled vegetables with relish. Although pickled food has different tastes, it is always inseparable from the participation of salt. Pickled food often contains high levels of salt and nitrite.

High salt intake can damage the gastric mucosa and intestinal mucosa. Although nitrite is not a carcinogen, it can be converted into nitrosamines under certain conditions, which are carcinogens. Pickled foods are often the hiding place of invisible salt and nitrite. Eat less pickled foods and try to eat fresh food to reduce your risk of colorectal cancer.

High-calorie foods

High-calorie foods also taste very good. It is precisely because of the taste of high-calorie foods that many people like high-calorie foods. Frequent consumption of these high-calorie foods will undoubtedly reduce the intake of dietary fiber. Dietary fiber can promote the excretion of toxins in the intestines and reduce the risk of colon cancer.

High-calorie foods are more likely to cause constipation because they lack dietary fiber. Constipation is an important risk factor for colon cancer, and dietary fiber is essential in the diet. Eating less high-calorie foods will not only reduce the risk of obesity, but also reduce the risk of colon cancer.