If you eat too much instant noodles, it can cause cancer? WHO: these 6 kinds of food that really cause cancer, try to touch less

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One, instant noodles are full of additives and are toxic to eat?

The truth of the story comes from American scientists who used capsule endoscopy to take a comparison of digestion and found that the handmade ramen had been digested in 32 hours, but the instant noodles still had residue, and also claimed that instant noodles are difficult to digest because of the addition of a variety of antioxidants, additives, etc., which are harmful to health in the long term.

This so-called American scientific experiment is actually a collaborative study between a design teacher and a hospital doctor, presented to the public in an artistic form, so it is not a scientific experiment, and during the experiment, the handmade ramen was served with a tea to help digestion, while the instant noodles were served with a drink, a comparison that would have been unscientific.

Before answering the question of whether instant noodles are toxic, let's look at what's in a packet of instant noodles.

There are many flavors of instant noodles on the market, but they generally contain only three things: noodles + seasoning packets + dehydrated vegetables.

Among them, the noodle cake contains wheat flour, starch, refined vegetable oil, MSG, sodium carbonate, sodium tripolyphosphate, riboflavin, curcumin, etc.; the seasoning packet is mainly brewing soy sauce, green onion, garlic, edible butter, sodium tripolyphosphate, edible flavor, caramelin, etc.

Are so many additives harmful to human body? According to China's Food Sanitation Law, food additives are used to prevent food spoilage or to improve the color, aroma and taste of food, etc. Currently, there are 23 major categories of food additives in China, with more than 2,000 varieties.

Food additives are not the same as toxic and illegal additives, but are safe and do not pose a health risk as long as they meet national standards.

II. Is it credible that eating instant noodles regularly can cause cancer?

The claim that eating too much instant noodles can cause cancer is actually due to the fact that the noodle cake of instant noodles produces a substance called "acrylamide" during processing, which is classified by the World Health Organization as a 2A carcinogen, meaning that there is good evidence in animals, but the carcinogenicity in humans is not yet clear.

Professor Zhao Lichao, a food expert, said instant noodles really aren't as bad as they're rumored to be. It is true that there is information that acrylamide can produce carcinogenic factors in human metabolism, but the substance needs to reach a certain dose to cause harm to humans.

According to a study by China Agricultural University, the average acrylamide content of different brands of instant noodles is 15-80 micrograms/kg, a very small dose that does not reach carcinogenic levels.

There is no evidence to confirm a significant correlation between food intake of acrylamide and the development of certain tumors in humans, so there is no cause for undue concern.

Other rumors about instant noodles that are also made up out of thin air -

Truth: The inside of paper bowls are coated with polyethylene, which has a melting point of up to 110°C, and boiling water does not reach that temperature, it is not possible to dissolve this layer of film.

The truth is that large companies fry noodles in a flowing operation, using 16% to 18% of the oil and constantly adding new oil.

In terms of safety, instant noodles are perfectly safe to eat. The real danger of eating instant noodles is that they can easily lead to malnutrition, so how can you eat them more nutritiously?

Advice from Dr. Kai Zhong, deputy director of the Youth Working Committee of the Chinese Society of Food Science and Technology: Instant noodles mainly provide carbohydrates and fats, with low levels of dietary fiber, vitamins, minerals and other nutrients. Therefore, you can add some fruits or vegetables when consuming instant noodles to achieve a balanced diet.

Three, WHO: these six foods that really cause cancer, try not to touch

Eating instant noodles in moderation does not cause cancer, these foods, we should avoid:

1, moldy food

Moldy food contains aflatoxin, which is toxic and is the strongest chemical carcinogen that can directly lead to liver cancer, defined by the World Health Organization as a class 1 carcinogen. World Health Organization defined as a class 1 carcinogen. In daily life, rice, peanuts, beans and other foods that are moldy are best thrown away and not eaten again.

2. Overly hot food

A 2016 carcinogen assessment published in The Lancet Oncology found that the risk of esophageal cancer is elevated by habitual consumption of water, coffee, or tea above 65°C or 70°C.

Yiqun Ling, deputy chief physician of the Department of Nutrition at the Cancer Hospital of Fudan University, has also said that the human oral and esophageal mucosa is very weak, and when exposed to foods that are too hot for a long time, it can easily burn the delicate mucosa, thus causing a chronic inflammatory response and increasing the risk of cancer of the esophagus.

3. Chinese salted fish

Salted fish is salted with a high concentration of salt, which produces a large amount of nitrite during the salting process. Nitrite can be converted to nitrosamines in the acidic environment of the gastrointestinal tract, which are strongly carcinogenic and can easily cause digestive tract-related cancers, such as esophageal cancer and stomach cancer.

4, barbecued and fried foods

Clinical studies have found that more than half of stomach cancer patients between the ages of 30 and 40 have a dietary preference for spicy hot or barbecued foods. The deep-fried and barbecued foods are prone to benzo(a)pyrene and cyclic aromatic hydrocarbons during the production process, which are clear carcinogens.

5. Alcohol

The main component of alcohol is ethanol, which is metabolized by the liver into acetaldehyde. Both alcohol and acetaldehyde are first-class carcinogens, and excessive intake and hoarding in the body will have toxic side effects on human tissues and organs, from alcoholic fatty liver → alcoholic hepatitis → alcoholic cirrhosis and finally lead to liver cancer.

6. Betel nut

Yu Guangyan, former president of Peking University Stomatological Hospital, introduced the betel nut alkaloids contained in betel nut to promote the deposition of collagen fibers, long-term consumption will produce oral submucosal fibrosis. In addition betel nut can form nitroso after chewing, which is also one of the carcinogenic compounds.

The legal and reasonable use of food additives does not pose a threat to human health, but rather these "carcinogens" that are easy to step on in our lives are what we should be careful to avoid.