Foods to Avoid to Prevent Stomach Cancer: A Touching Story from a Man in His Thirties

Discover the moving story of Zhang Wang, whose stomach cancer diagnosis revealed the unexpected impact of three popular foods on his health.
When your diet backfires: These risky foods

We often assume that food poisoning results from expired or improperly stored products. But did you know that some popular foods can promote the development of cancer, regardless of whether they are fresh or carefully prepared? Their composition or preparation method can generate toxic substances, unnoticeable but, as scientific research proves, very real.

Let's look at three specific examples that, when consumed regularly, may increase the risk of developing certain serious diseases. The goal isn't to instill fear, but to inform dietary choices.

Processed meats and cold cuts: proven risks

Sausages, smoked ham, bacon bits… These convenient and tasty products are the basis of our daily meals. However, according to the WHO, processed meat is classified as a known carcinogen, on par with alcohol and air pollution.

The problem? These products contain nitrite-based preservatives, which can be converted into nitrosates in the body. These nitrosates are clearly linked to an increased risk of digestive cancer, especially with frequent consumption.

Our advice: reserve these products for special occasions (maximum once a week) and choose nitrite-free or plant-based versions.

Overcooked Food: The Danger Lurking Beneath the Golden Skin

Do you enjoy well-grilled meat or caramelized vegetables? Be careful: cooking at very high temperatures (grilling, pan-frying, frying) produces potentially carcinogenic compounds such as aromatic amines and PAHs.

These substances are produced by excessive browning of food and have been linked to several types of cancer, including digestive system cancers.

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