时间：2017-12-29 21:21:14 Source: Beijing Youth DailyTime: 2017-12-29 21:21:14
Salted fish is a kind of food that Chinese people like very much, but recently, friends who like to eat salted fish are a little scared. Because in the "World Health Organization International Cancer Research Agency List of Carcinogens" recently released by the State Food and Drug Administration, salted fish was on the list of Class I carcinogens. Can we still eat salted fish well in the future?
Eating salted fish before the age of 10 increases the risk of nasopharyngeal cancer
The classification of carcinogens by the International Cancer Research Organization (IARC), a subsidiary of the World Health Organization (WHO), is the world's most authoritative and influential reference index for cancer and carcinogenesis. IARC has been working on identifying carcinogens since its establishment in 1965. Authoritative information is released every year and information on carcinogens is updated. The classification of IARC carcinogens is divided into 5 levels, of which class I carcinogens are substances that have a clear carcinogenic effect on the human body.
So why does salted fish become a class Ⅰ carcinogen? In fact, no definite cause has been found. Scientists speculate that because salted fish is the product of salted fish with a high concentration, and Chinese salted fish has a step of dehydration, some nitroso compounds will be formed in the process. These nitroso compounds, such as nitrosodimethylamine, have been shown to be carcinogenic in vitro. Numerous scientific studies have shown that children who eat salted fish before the age of 10 have a higher risk of nasopharyngeal cancer than adults.
IARC's carcinogenic grade does not represent carcinogenicity
However, although salted fish is a type of carcinogen, this does not mean that we cannot eat salted fish.
First, the carcinogenicity classification of IARC is based on the soundness of scientific evidence, and carcinogenicity and toxicity are completely different.
IARC's carcinogenic classification is based on the conclusive degree of carcinogenic evidence, and it is not necessarily related to the carcinogenicity or the actual threat to humans. Salted fish is the highest class I carcinogen. This means that there is strong evidence that salted fish can increase the risk of cancer in people, but it is related to carcinogenicity, that is, how many salted fish you eat every day will get cancer. There is no contact directly.
Secondly, the incidence of nasopharyngeal cancer is very low. Even in those "high-incidence areas" in Guangdong, the total incidence is very low. Even if the risk of cancer increases, it is only a few dozen people out of 100,000. . Moreover, cancer is a typical multifactorial chronic disease. In addition to carcinogens being important inducers, their genes also have a very large impact.
Salted fish is high in salt and is not recommended for long-term consumption
Therefore, you don't need to panic about the fact that salted fish is on the list of Class I carcinogens. It is important to know that many of the class I carcinogens listed in the World Health Organization report are well known, such as alcohol and alcoholic beverages, and solar radiation. In the case of alcohol and alcoholic beverages, there is ample evidence that it increases the risk of various diseases and cancers, but it still cannot stop people from drinking.
Of course, this does not mean that everyone can arrogantly love salted fish. Need to remind everyone that salted fish is high in salt. From the perspective of reducing salt and sodium, it is still necessary to eat as little as possible. If you like to eat fish, I suggest you try to choose fresh fish. But if you really love salted fish, it ’s okay to eat a small amount, but it ’s best not to eat it for a long time and large amounts; if you only eat it occasionally, it will not hurt (Ruan Guangfeng, Director of Science and Technology Department of Food and Nutrition Information Exchange Center)