What nutrients in the body can easily lead to cancer?

In addition to genetic factors, gene mutations and the environment, cancer is also closely related to daily eating habits. We rely on nutrient classification to see which nutrients our body lacks that can lead to cancer.

Beta-carotene deficiency can cause lung cancer.

Currently, lung cancer is still a type of cancer with a high incidence rate. In addition to smoking causing lung cancer, a lack of beta-carotene in the body can also cause lung cancer. Therefore, long-term smokers, tuberculosis patients and people with pneumoconiosis should eat foods rich in beta-carotene such as sugarcane, carrots, pineapple, mango, papaya and tofu, etc.

Protein deficiency can lead to stomach cancer

If we do not consume enough protein from food, especially high-quality protein, it can lead to stomach cancer. In the past, stomach cancer was once called "poor family disease".

Therefore, people with gastritis, stomach ulcers, people with low immune function and family history of stomach cancer should regularly eat more foods with high quality protein, such as fish, shrimp, oysters, soybeans, lean meat and eggs etc.

In addition, if we eat a lot of salted fish, salted foods containing carcinogenic nitrosamines will also increase the risk of stomach cancer. If we eat too much salt, it can also lead to gastritis.

Therefore, to prevent stomach cancer, we should reduce salt intake and eat more fruits and vegetables, and limit grilled and smoked foods.

Lack of fiber can cause colon cancer

In the diet of modern life, high protein and high fat foods account for an increasing proportion, while fiber is decreasing. High protein and high fat foods, after entering the body, will produce many carcinogens. In a state of fiber deficiency, these carcinogens will remain on the colon membrane for a long time, leading to colon cancer.

So, we should eat more fiber foods like oats, beans, carotene, citrus, barley etc. every day.

Vitamin D deficiency can cause breast cancer

Clinical investigation data have shown that vitamin D levels in breast cancer patients are often very low.

Canadian researchers also discovered that, compared to breast cancer patients who do not lack vitamin D, breast cancer patients who lack vitamin D have a relatively high mortality rate.

Therefore, people who are susceptible to breast cancer such as those with a family history of breast cancer, women who have not had children, middle-aged women and women with early menstruation or late menopause should eat more fish, beef, pork liver and egg yolks, etc. and should regularly sunbathe to promote the body to synthesize more vitamin D.

According to (Dan Tri) - PC