Cancer is a severe disease with many subtypes such as lung cancer, gastric cancer and breast cancer. Despite improved living standards and medical technology, cancer incidence keeps rising. Diet is closely linked to tumor development. Excessive consumption of certain foods may trigger cancer; the five major categories below should be eaten sparingly.

1. Preserved and pickled foods

Pickled salted fish, preserved vegetables, ham and similar products contain high levels of nitrite. Once inside the human body, nitrite combines with protein to form nitrosamines, a carcinogen. Such preserved foods should be minimized in daily meals.

2. Moldy food

Discard any moldy food immediately, as it contains aflatoxin, a Group 1 carcinogen. Aflatoxin severely damages liver tissue, and heavy intake significantly raises liver cancer risk. Aflatoxin can grow on moldy grains (rice, millet), soy products, and even wooden chopsticks.

3. Deep-fried food

Food fried at high temperature produces polycyclic aromatic hydrocarbons, a class of carcinogens. Popular fried items including fried cakes, stinky tofu and fried dough sticks are often cooked in repeatedly reheated oil, which accumulates large quantities of toxic carcinogens under high heat.

4. Grilled food

Grilled chicken, roast duck, lamb skewers and grilled vegetables are widely popular. Grilled foods contain benzopyrene and polycyclic aromatic hydrocarbons, both proven carcinogens. Long-term accumulation of these substances in the body increases cancer risk.

5. Overnight leftover dishes

Many people save leftover food for the next day to cut waste, yet this practice is not recommended. Overnight meals tend to generate nitrite, which converts into carcinogenic nitrosamines inside the body when consumed in large amounts.

Additional Reminders

Alcoholic beverages produce acetaldehyde after metabolism, a known carcinogen that elevates overall cancer risk. Processed meats such as sausages, canned pork and beef, and bacon should also be limited.