There was a time when a food product was loudly announced to contain a Group 2 carcinogen. The International Agency for Research on Cancer (IARC), under the World Health Organization (WHO), classifies carcinogens that cause cancer into Groups 1 through 3. Group 1 includes substances that are 'definitely' carcinogenic to humans. Group 2 includes substances that are 'probably' or 'possibly' carcinogenic. However, there are things that people know are Group 1 carcinogens but still cannot quit. Cigarettes, alcohol, and processed meats are prime examples.

Why are we so lenient towards carcinogens like alcohol, cigarettes, and fine dust?

 

The International Agency for Research on Cancer (IARC) classifies hundreds of types of foods as carcinogenic factors. Alcohol and tobacco are classified as Group 1 carcinogens (carcinogenic to humans, group 1) along with fine dust. Group 2A includes substances that are probably carcinogenic, while Group 2B includes over 300 substances that possibly cause cancer. Group 3 consists of substances whose carcinogenicity cannot be classified. Among people who react sensitively even to trace amounts of carcinogens, there are some who are tolerant of alcohol and tobacco.

 

European and our country's cancer prevention guidelines emphasize that there is no safe limit when it comes to alcohol and cancer. There is no such thing as a "moderate" amount of drinking that is good for the body.

Ham, sausage, bacon... Group 1 carcinogens that increase the risk of colon and stomach cancer

 

The International Agency for Research on Cancer classifies processed meat as a Group 1 carcinogen. This includes ham, sausages, and bacon. The report from the World Cancer Research Fund and the American Institute for Cancer Research (WCRF-AICR) also categorizes processed meat consumption as a 'convincing' factor that increases the risk of colon cancer. Excessive intake of processed meat is reported to increase the risk not only of colon cancer but also of stomach cancer.

During the processing and smoking of meat, carcinogenic substances such as N-nitroso compounds, heterocyclic amines, and polycyclic aromatic hydrocarbons (PAHs) are produced. Consuming these carcinogens frequently can cause mutations in normal cells, leading to cancer. In particular, during the smoking process of meat, a potent carcinogen called benzo[a]pyrene is generated, which promotes the development of stomach cancer by causing cancer cells to form in the gastric mucosa. Additionally, nitrates contained in preservatives, sweeteners, and colorings of processed foods can be converted by bacteria into nitrites, which then form nitrosamines, powerful carcinogens that are involved in the development of stomach cancer.

 

Eating freshwater fish raw... Hepatitis B and C are also classified as Group 1 carcinogens

 

The pathogens classified as Group 1 carcinogens by the International Agency for Research on Cancer include hepatitis B and C viruses, human papillomavirus (HPV), Helicobacter pylori, liver flukes (Clonorchis sinensis), and human immunodeficiency virus (HIV). In particular, it should be noted that hepatitis B and C account for about 70% of liver cancer cases. Chronic infection with liver flukes can lead to the development of liver cysts and bile duct cancer (cancer of the gallbladder). Eating raw freshwater fish significantly increases the risk of infection with liver flukes. It is essential to cook fish thoroughly to ensure safety.

 

In the past, I used to boil meat to eat... I should refrain from grilling meat to the point of causing a fire.

 

Eating processed meat grilled directly over an open flame increases the risk of cancer because carcinogens such as polycyclic aromatic hydrocarbons (PAHs) and benzo[a]pyrene are produced in greater quantities during the burning process of meat or processed meat.

 

The fact that colon cancer, which was once rare, now ranks among the top 1 or 2 in overall cancer incidence in our country is due to the decline in traditional eating habits of boiling and eating meat. The consumption of meat soup during meals has also decreased. To prevent colon cancer, it is advisable to continue eating meat in boiled form like before and to refrain from grilling meat to the point of causing discomfort.

Grilling over a gas flame is also delicious, but

For some reason, grilling meat over charcoal gives it a different taste and aroma.

 

However, when grilling over charcoal

It seems like it's always bound to happen.

I cut it up and eat it well.

You should be careful when eating the burnt part.