Eating yellow rice frequently can cause liver cancer

In recent years, the incidence of liver cancer in my country has been increasing. Among them, bad eating habits are an important cause of liver cancer. Frequent consumption of yellow and spoiled rice can cause the body to ingest a large amount of aflatoxin, which is a strong carcinogen and one of the risk factors for liver cancer.

The normal functioning of the human body is inseparable from the whole grains in daily life, but if you often eat yellowed and spoiled rice and other grains, it may pose a threat to your health. If the rice is light yellow, it is called yellow rice. The yellowing of rice is because the rice has a high moisture content during storage, which generates heat under the action of enzymes, causing mold to multiply, mold to appear yellow. Mold mainly contains aflatoxin produced by fungi, which is a general term for toxic metabolites of Penicillium islandum, Penicillium citrinum, and Penicillium chrysogenum.

Aflatoxin is extremely toxic and is one of the most powerful biological carcinogens currently available. Continuous ingestion of aflatoxin into the body can produce long-lasting chronic toxicity, causing great damage to the liver, leading to subacute and chronic damage to the liver, such as degeneration and focal necrosis of hepatocytes, hyperplasia of hepatocytes, and cystic hyperplasia of the bile duct.

Aflatoxin can cause poisoning symptoms in patients, such as fever, abdominal pain, vomiting, loss of appetite, etc., which is one of the main risk factors for liver cancer. After 2 to 3 months, the patient will experience enlarged liver, pain in the liver area, jaundice, splenomegaly, ascites, lower limb edema and abnormal liver function. It may also be accompanied by an enlarged heart, pulmonary edema, and even convulsions and coma. Most patients will have massive bleeding in the rectum, liver, and stomach in the late stages.

Tips: Tips for identifying yellow rice

1. Color: The rice grains are dull, yellow on the surface or have white grooves, are brittle and easy to break.

2. Odor: Musty and low hardness.

3. Taste: After steaming and cooking, the viscosity is low, the taste is bland, musty and rough when eaten.