Bracken can reduce the incidence of cancer and normal consumption will not cause cancer

It is during the season when wild herbs are eaten. The fact that bracken is the most common edible wild vegetable is not the same as whether it is cancer or cancer. The reporter multi-proved that the so-called fern “can fight cancer”, but it is like other fruits and vegetables, it is helpful to reduce the incidence of cancer, it is impossible to expect a certain kind of vegetable to fight cancer; as for cancer, it is also in animal experiments. And under the premise of large doses, normal consumption does not require much worry.

As early as the 1980s, Japanese scientists extracted a substance called “Porchinin” from bracken. According to reports in the literature, Pteridinin is a carcinogen.

He Li, a researcher at the Institute for Nutrition and Food Safety at the Chinese Center for Disease Control and Prevention, said that the risk of esophageal cancer and gastric cancer in individual areas where a large amount of bracken is eaten is indeed higher, especially in some of the more wonderfully tender shoots of fern. It will be higher, but this is the result of eating from small to old, long-term eating, and eating a lot.

Although Pteridium is a carcinogen, it does not necessarily result in cancer when it is eaten. “Talking about food safety should not leave the issue of dose. Beijing roast duck is also at risk. It cannot be said that it cannot be eaten because of cancer risk,” said He Li.

Feng Xiang, a professor of nutrition at Sun Yat-sen University’s School of Public Health, also stated that there is a problem with food safety. Although bracken contains carcinogens, as long as you don’t eat in large quantities, occasionally eating is not a problem. "Whether or not wild vegetables can cause cancer requires a large dose first, followed by very clear evidence."

The World Health Organization classifies carcinogens into four categories. Primorin is classified as B2, which is a substance or mixture that is less likely to cause carcinogenesis in humans. The reporters searched the literature and reported that all current studies based on “carcinogenicity of bracken” are carried out in animal experiments. Except for similar research in Japan, as early as in the “Journal of Guiyang Medical College” in the 03th issue of 1994, there was “carcinogenic to bracken”. The study records that this is also one of the "evidences" that has been used so far. This experiment used high-dose intake in experimental rats. If the amount of food consumed by adults was converted, it would be equivalent to eating and eating about 30 years each day. This is not enough evidence of carcinogenicity to the human body. Most people eat bracken several times a year and don't worry too much.

As for the bracken with “anti-cancer effect,” He Li said that the nutritional density of wild vegetables is indeed higher than that of ordinary home-grown vegetables. Eating wild vegetables is like eating fruit and green leafy vegetables, which will reduce the incidence of cancer. This is not unique to bracken. The effect.

In the face of fresh and delicious bracken, the expert's suggestion is that the bracken does contain the original phoenicurin, which is a uniform cancerous substance. As long as it is eaten in small quantities, it will not cause too much cancer risk.

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