The International Agency for Research on Cancer (IARC) categorizes carcinogens into four levels, with the most concerning being Group 1 carcinogens.
The four categories of cancer-causing agents according to IARC include: carcinogenic, probably carcinogenic, possibly carcinogenic, and not classified. These levels are based on evidence rather than the actual danger posed by a substance. Thus, Group 1 represents substances that are known to cause cancer.
Below are two substances classified by the WHO as Group 1 carcinogens. Alarmingly, these substances may be present in many types of foods we encounter daily.
1. Aflatoxin
Aflatoxin is the strongest carcinogen discovered to date, especially aflatoxin B1, which is 68 times more toxic than arsenic. It can cause various cancers in different organs.
Aflatoxin is highly stable, not easily soluble in water, and withstands high temperatures, with a decomposition temperature of 280 degrees Celsius. Therefore, it is very difficult to eliminate aflatoxin’s toxicity through methods like boiling water.
Some foods that may contain aflatoxin include:
Moldy nuts: Aflatoxin is a mold toxin, so it is often found in moldy foods, particularly those high in starch such as peanuts, corn, and potatoes. The best practice is to avoid consuming moldy nuts.
Aflatoxin is commonly found in moldy foods, especially those high in starch.
Discolored and bitter nuts: Peanuts, walnuts, sunflower seeds, chestnuts, and pine nuts that appear slightly yellow or black, have a bitter taste, wrinkled or discolored shells, and signs of mold are likely contaminated with aflatoxin and should be discarded.
Spoiled rice: Rice that changes from white to yellow and later to green is a sign of mold contamination. Be cautious of rice infected with Aspergillus flavus, a fungus that produces aflatoxin and can lead to liver cancer.
Additionally, cold-pressed oils from raw materials like peanuts and soybeans are highly susceptible to Aspergillus aflatoxin contamination. When industrial oils are pressed, most aflatoxin is removed during refining; however, cold-pressed oils lack this process, making them more likely to exceed safety standards.
2. Benzopyrene
The World Health Organization has long classified benzopyrene as a Group 1 carcinogen, which clearly has the potential to cause cancer in humans. What exactly is it?
Benzopyrene is a potent carcinogen. Long-term exposure to benzopyrene not only increases the risk of various cancers but also causes birth defects and high mutation rates in fetuses, potentially affecting the next generation through the mother’s placenta, leading to premature births.
Benzopyrene is often present in charcoal grilled and fried foods.
Benzopyrene often lurks in two types of food:
Charcoal-grilled and smoked meats: These foods require charcoal during preparation. Charcoal itself contains a small amount of benzopyrene, which adheres to food through smoke during grilling or smoking. Moreover, when food reaches certain temperatures, the sugars and fats in it can also break down into benzopyrene, increasing its concentration.
To reduce risk, we should minimize the consumption of grilled meats. If you really want to eat grilled meat, avoid using charcoal. Be sure to remove any burnt parts before eating, as charred areas contain particularly high levels of benzopyrene.
Fried foods: Foods cooked or sautéed at high temperatures in vegetable oil produce benzopyrene. If charred during cooking, the levels can increase 10 to 20 times compared to regular food.
Additionally, benzopyrene can be found in cooking oil smoke: Studies indicate that when cooking oil is heated to 270 degrees Celsius, compounds such as benzopyrene can be generated. Inhaling this cooking oil smoke for extended periods is very harmful to health.
For the sake of your health, we should strive to minimize daily exposure to benzopyrene. For example, when cooking, opt for steaming or boiling methods. Avoid waiting for the oil to smoke before adding it to the pan.
Avoiding Exposure to Carcinogens in Food
Although the aforementioned foods are classified as Group 1 carcinogens, this does not mean that consuming them will definitely lead to cancer. The carcinogenic potential is closely related to the quantity and frequency of consumption. Therefore, as long as you don’t consume them in large amounts over a prolonged period, there generally should not be a significant issue, and you need not worry excessively.
Diet and health are closely linked. In daily life, you should limit the intake of these carcinogenic foods while increasing the consumption of more natural foods.
