"In daily life, there are some carcinogenic culprits that we often overlook. Understanding these substances and taking measures to reduce exposure is crucial for our and our family's health. 1. Homemade Peanut Oil Many people believe homemade peanut oil tastes better, but it’s important to note: homemade peanut oil is a major hotspot for exceeding the limit of aflatoxin, a potent carcinogen. This is because such oils undergo no refining process, making it easy for aflatoxin to “settle in.” Beyond homemade peanut oil, aflatoxin may also exist in moldy grains like peanuts and corn. Therefore, when storing food, keep it dry and well-ventilated. Any spoiled food should be discarded immediately. What if your chopsticks or cutting boards have come into contact with aflatoxin-contaminated grains? Do you need to discard them all? Aflatoxin requires specific environmental conditions and nutrients to grow, and producing aflatoxin also needs certain prerequisites. Chopsticks, cutting boards, etc., lack rich nutrients, making it difficult for aflatoxin to form. It’s recommended to dry or sun-expose chopsticks after washing before storing them in a container; wipe cutting boards dry after use and store them upright or hang them. Additionally, regular disinfection is advised. 2. Betel Nut Many people have the habit of chewing betel nut. However, betel nut is classified as a Group 1 carcinogen (substances with confirmed carcinogenic effects) by the International Agency for Research on Cancer (IARC) under the World Health Organization. Chewing betel nut can lead to oral cancer and has strong addictive properties—once started, it’s extremely difficult to quit. Oral cancer is one of the most common head and neck malignancies, with approximately 300,000 new cases globally each year, nearly half of whom die from the disease. In China, there are about 58,000 new oral cancer patients annually, with over 70% being male. Experts point out that oral cancer is easier to detect than other cancers. For early-stage oral cancer patients, the cure rate in China can reach as high as 90%. Once it progresses to middle or late stages, the 5-year survival rate drops to 55%–65%. We hope everyone will cherish their lives and stay away from betel nut." 

 Cooking Fumes Cooking fumes generated during meal preparation are one of the primary sources of indoor air pollution and pose serious threats to human health. Data shows that lung cancer has surpassed breast cancer to become the most common cancer among women. Yet, since women typically have low smoking rates, why is the incidence of lung cancer so high? One key reason is exposure to high-temperature cooking fumes. Harmful substances in cooking fumes, such as benzo[a]pyrene and acrolein, carry risks of triggering lung cancer. Studies indicate that among non-smoking women, those who regularly cook with stir-frying methods face a 3.79-fold increased risk of developing lung cancer due to long-term exposure to cooking fumes. Practical tips: Turn on the range hood before starting to cook, and keep it running for several minutes after cooking to clear residual fumes. When preparing meals, minimize high-heat methods like stir-frying, pan-frying, and deep-frying that generate excessive fumes. Opt for steaming, boiling, roasting, or cold salads instead. If your range hood has poor ventilation, consider using microwaves or ovens as alternatives to open-flame cooking. 2. Raw Freshwater Fish/Shrimp and Drunken Shrimp Travelers to southern coastal regions of China are likely to have tried dishes like raw freshwater fish (鱼生) or fish porridge (鱼生粥). It’s critical to note that freshwater fish harbor a common parasite called Clonorchis sinensis (华支睾吸虫), also known as the liver fluke. This is one of the most prevalent parasites in China and is classified as a Group 1 carcinogen. Consuming raw freshwater aquatic products is the primary cause of liver fluke infections. Currently, nearly 70 types of freshwater aquatic species are known to carry liver flukes. Therefore, avoid eating raw freshwater fish or shrimp. When preparing freshwater fish/shrimp at home, always separate cutting boards, knives, and containers for raw and cooked foods to prevent cross-contamination. （Source: Liaowang New Era）