To reduce the risk of liver cancer, it is important to prioritize boiling or steaming meat instead of grilling or frying it, and to combine it with lots of green vegetables and tubers while limiting processed meat. Liver cancer is a significant health concern in Vietnam, with various factors contributing to its development, including imbalanced nutrition, alcoholism, and smoking.
Red meat, such as beef, veal, pork, and lamb, is a common dietary staple that can be harmful to health when consumed in excess. Meat cooked at high temperatures, like grilling or frying, contains fat and preservatives that can strain the liver and increase the risk of liver diseases, including cancer. Haem, a red pigment found in red meat, can weaken cells and lead to the production of toxic chemicals that increase the risk of cancer.
To reduce the risk of liver cancer, it is recommended to prioritize white meat like fish and poultry, which are rich in unsaturated fatty acids and lower in cholesterol and saturated fat compared to red meat. It is also important to cook meat by steaming or boiling instead of frying to minimize the production of harmful chemicals like HCAs and PCAs. Limiting processed meat, which often contains nitrates and nitrites that can be converted into carcinogenic compounds, is also crucial.
In addition to dietary changes, it is essential to maintain a balanced and healthy lifestyle by eating meals on time, exercising, and avoiding excessive alcohol and tobacco consumption. By combining a scientific diet with healthy habits, individuals can improve their overall health and reduce the risk of liver cancer and other diseases.