Uncle Liu was diagnosed with cancer half a year ago, but fortunately, the course of the disease was still in the early stage, and he recovered and was discharged from the hospital soon after treatment. The doctor told him to pay attention to nutrition and supplement more protein to help the body recover.

After returning home, Uncle Liu heard from his neighbors that mutton and beef are "hair things", which are easy to promote the recurrence of the disease, and may also induce cancer, so scared that he didn't dare to eat it at all, and even suspected that he had cancer before because he ate too much of these hair things, and he could only eat some light vegetables and fruits every day.

During this time, Uncle Liu lost a lot of weight, and the doctor was surprised when he returned to the hospital for a follow-up. When I asked, I learned that Uncle Liu didn't dare to eat "hair matter" at all, resulting in the body being unable to take in sufficient nutrients, and the recovery was much slower.

Is lamb a hair or not? Can cancer patients eat mutton? Let's take a closer look at these issues.

1. Where does the "carcinogenic theory" of mutton come from?

I believe everyone has heard the saying that mutton can cause cancer, and even many people dare not eat mutton at all because of this, what is going on?

It all started with the study that red meat causes cancer.

Red meat includes pigs, beef, mutton, etc., and a study in the United States in 1990 said that red meat intake is associated with an increased risk of colorectal cancer, and will also increase the risk of breast cancer, stomach cancer, prostate cancer and other cancers.

Coincidentally, in 2, the WHO directly listed red meat as a category 0A carcinogen, that is, substances with clear evidence of carcinogenicity in animal experiments and unclear carcinogenic effects on humans.

There are many theories about red meat causing cancer, and it's unclear why, but scientists have found over the years that red meat has a cancer risk or is related to several causes.

1. The saturated fat content in red meat is high, and excessive intake is associated with colon cancer, breast cancer and heart disease;

2. Inappropriate cooking methods will promote the formation of carcinogens in the meat, which will increase the risk of cancer after eating;

3. Hemoglobin in meat will derive compounds that destroy cells and induce cancer in some chemical processes.

2. So, is it really impossible to eat mutton?

In fact, after the WHO upgraded red meat to a second-class carcinogen, it caused widespread controversy. The included lamb is also unsettling, so can the mutton still be eaten?

First of all, Class 12A carcinogens refer to substances that may cause cancer to humans but the evidence is not clear, and it does not mean that eating Class 0A carcinogens will necessarily cause cancer. Red meat is rich in iron, protein, vitamin B0, riboflavin and other components, which are indispensable for human health

China's dietary guidelines recommend that adults consume 70~0g of animal food every day, of which red meat can be controlled at about 0~0g.

As for many people worrying about whether it is necessary for cancer patients to avoid mutton, in fact, there is no need. Mutton is rich in protein, energy and other nutrients, which are good for increasing resistance, resistance and promoting body recovery, and can be eaten in moderation by cancer patients.

3. The WHO clearly announced that these 1 foods are all category 0 carcinogens

Instead of focusing on red meat, pay more attention to these few recognized Group 1 carcinogens, which are common in the home.

1. Yellow yeast toxin

• Moldy food: There is likely to be aflatoxin in moldy food, especially rice, millet, and beans with high starch content, and should be discarded in time once moldy.

• Chopsticks used for a long time: chopsticks themselves will not have aflatoxin, but the chopsticks that are not cleaned are easy to hide starch, and they are easy to mildew in a humid environment, which can then breed aflatoxin.

• Earth-pressed peanut oil: The self-pressed peanut oil in the small workshop has not undergone strict selection of raw materials and oil refining, and there may be aflatoxin residues in the inside.

2. Nitrite amine

• Processed meat products: Bacon, ham, sausages and other foods are processed meats, and these foods will add a lot of nitrite during processing, and nitrite will enter the body to form nitrosamines, which are a clear class of carcinogens.

• Preserved food: When food is pickled, a large amount of nitrate is added, and this substance enters the body to form nitrosamines, which is not good for health.

3. Bentonpyrene

• Kitchen fumes: Edible oil will change in a high-temperature environment, once the oil temperature > 270 °C, a large amount of benzopyrene will be produced, long-term inhalation of this fume, will increase the risk of lung cancer.

• Barbecue food: Similarly, the temperature of barbecue is also very high, and the smoke produced will contain benzopyrene, which will enter the food with the smoke. Especially in the burnt part, the benzopyrene content will increase significantly.

4. Hammer

Areca nut is a clear class of carcinogens, and its main component is arecaine, which can destroy normal cells, affect the normal repair of DNA, and cause oxidative stress, significantly increasing the risk of oral cancer and esophageal cancer.

In addition, the plant fiber of betel nut is very thick, which can lead to the destruction of the oral mucosa, further increasing the risk of cancer.

Drinks above 65 or 0 degrees

Drinks with too high temperature will cause damage to the mucosa of the mouth and esophagus, and the mucosa will continue to repair and proliferate, and the number of burns will increase, and it is likely to make mistakes and become cancerous during the repair process, which is easy to evolve into esophageal cancer.

Red meat is not as terrible as everyone thinks, some of the ingredients in it are important for health, and it is not that you can't eat red meat at all, but you should eat it in moderation.