美国MITBBS

西瓜皮 写了： 昨天, 11:23

Leuning 写了： 昨天, 11:18

酱油导致胃癌，好像有人拿夏威夷日本人和日本日本人比较得出的结果。不过，中华美食酱是灵魂，多少要用一些。
找个牌子尽量少黄曲霉，少盐是个减少风险的办法。

我还用李锦记的蚝油，炒菜必放

我也买这个，好像是made in USA. YouTube 记得有生产的视频。

Leuning 写了： 昨天, 11:18

酱油导致胃癌，好像有人拿夏威夷日本人和日本日本人比较得出的结果。不过，中华美食酱是灵魂，多少要用一些。
找个牌子尽量少黄曲霉，少盐是个减少风险的办法。

“酱油导致胃癌”？不足为虑。除非每天把酱油当水喝。要说致癌风险，酱油还比不上大米呢；难道我们就不吃米饭啦？

简短回答

根据目前的证据，酱油的致癌风险确实低于大米。主要原因是：
大米可能含有无机砷（已知的人类致癌物），而酱油不含这种致癌暴露途径。
酱油的健康风险主要来自高钠，而不是癌症。

基于数据的直接比较

大米 → 无机砷暴露 → 可测量的癌症关联

研究显示：

• 长期食用大米与总体癌症风险的关联不强，但大米中的无机砷是明确的致癌物，部分研究发现高摄入量与乳腺癌、膀胱癌风险轻微升高有关。
• 无机砷被列为 I 类致癌物（肺、膀胱、皮肤、肝、肾）。
• 对许多人而言，大米是饮食中无机砷的最大来源。

结论： 大米具有一个“明确、已验证的致癌暴露途径”（无机砷），尽管总体风险增加不大，但机制真实存在。

酱油 → 在正常摄入量下没有明确的致癌途径

证据显示：

• 大豆食品（包括发酵大豆制品）与癌症风险无增加关联，甚至部分研究显示大豆摄入与某些癌症风险下降有关。
• 一项包含 52 项研究的荟萃分析显示：发酵大豆制品（包括酱油）不增加癌症风险。
• 唯一与酱油相关的潜在致癌物是某些化学水解酱油中的 3‑MCPD，但多数国家已严格监管，传统发酵酱油中含量极低。

结论： 酱油在正常饮食量下没有已建立的致癌机制。其主要健康风险是高钠、组胺类物质、过敏原，而非癌症。

最终结论

大米具有明确的致癌暴露（无机砷），酱油没有。
因此：

酱油的致癌风险确实低于大米

——尽管两者在正常摄入量下总体都属于低风险食品。

比较表

Short answer:
Based on current evidence, the cancer‑related risk from soy sauce is lower than the cancer‑related risk from rice, mainly because rice can contain inorganic arsenic, a known human carcinogen, while soy sauce does not. Soy sauce has other health concerns (mostly sodium), but not a meaningful cancer signal in epidemiology.

Direct comparison (grounded in data)

Rice → arsenic exposure → measurable cancer associations

Large cohort studies show:

• Long‑term rice intake was not strongly associated with overall cancer, but arsenic in rice is a known carcinogen, and some studies show small increases in breast or bladder cancer risk at high intake levels.
  pmc.ncbi.nlm.nih.gov stacks.cdc.gov

• Arsenic is classified as a Group 1 carcinogen (lung, bladder, skin, liver, kidney). Even though dietary levels are lower than contaminated water, rice is the largest dietary source of inorganic arsenic for many populations.
  publichealth.columbia.edu

Conclusion: Rice carries a real, biologically established carcinogenic exposure pathway (inorganic arsenic), even if population‑level cancer risk increases are small.

Soy sauce → no carcinogenic exposure pathway in normal products

Evidence shows:

• Soy foods (including fermented soy products) are not associated with increased cancer risk, and many soy foods are associated with lower cancer risk.
  cancer.org pmc.ncbi.nlm.nih.gov

• A meta‑analysis of 52 studies found no increased cancer risk from fermented soy products (which include soy sauce).
  mdpi.com

• The only cancer‑related concern for soy sauce is 3‑MCPD contamination in chemically hydrolyzed soy sauces — but these are regulated, and high‑quality fermented soy sauces do not contain carcinogenic levels.

Conclusion: Soy sauce has no established cancer mechanism at dietary levels. Its risks are sodium, biogenic amines, and allergens, not cancer.

Bottom line

Rice has a clearer, biologically validated carcinogenic exposure (inorganic arsenic). Soy sauce does not.
Therefore, the cancer risk from soy sauce is lower than the cancer risk from rice, even though both are generally safe in normal dietary amounts.

Comparison Table

嚇死人了面粉是不是好點？

shepherd17 写了： 昨天, 11:55

Leuning 写了： 昨天, 11:18

酱油导致胃癌，好像有人拿夏威夷日本人和日本日本人比较得出的结果。不过，中华美食酱是灵魂，多少要用一些。
找个牌子尽量少黄曲霉，少盐是个减少风险的办法。

“酱油导致胃癌”？不足为虑。除非每天把酱油当水喝。要说致癌风险，酱油还比不上大米呢；难道我们就不吃米饭啦？

---

简短回答

根据目前的证据，酱油的致癌风险确实低于大米。主要原因是：
大米可能含有无机砷（已知的人类致癌物），而酱油不含这种致癌暴露途径。
酱油的健康风险主要来自高钠，而不是癌症。

基于数据的直接比较

大米 → 无机砷暴露 → 可测量的癌症关联

研究显示：

• 长期食用大米与总体癌症风险的关联不强，但大米中的无机砷是明确的致癌物，部分研究发现高摄入量与乳腺癌、膀胱癌风险轻微升高有关。
• 无机砷被列为 I 类致癌物（肺、膀胱、皮肤、肝、肾）。
• 对许多人而言，大米是饮食中无机砷的最大来源。

结论： 大米具有一个“明确、已验证的致癌暴露途径”（无机砷），尽管总体风险增加不大，但机制真实存在。

酱油 → 在正常摄入量下没有明确的致癌途径

证据显示：

• 大豆食品（包括发酵大豆制品）与癌症风险无增加关联，甚至部分研究显示大豆摄入与某些癌症风险下降有关。
• 一项包含 52 项研究的荟萃分析显示：发酵大豆制品（包括酱油）不增加癌症风险。
• 唯一与酱油相关的潜在致癌物是某些化学水解酱油中的 3‑MCPD，但多数国家已严格监管，传统发酵酱油中含量极低。

结论： 酱油在正常饮食量下没有已建立的致癌机制。其主要健康风险是高钠、组胺类物质、过敏原，而非癌症。

最终结论

大米具有明确的致癌暴露（无机砷），酱油没有。
因此：

酱油的致癌风险确实低于大米

——尽管两者在正常摄入量下总体都属于低风险食品。

比较表

因素	大米	酱油
致癌物质	无机砷（I 类致癌物）	发酵酱油无明确致癌物
流行病学信号	高摄入量与部分癌症轻微相关	无增加；部分大豆食品反而降低风险
主要健康风险	砷累积	高钠
监管情况	含量因地区与品种而异	3‑MCPD 受严格监管
总体致癌担忧	低但真实	极低 / 可忽略

---

Short answer:
Based on current evidence, the cancer‑related risk from soy sauce is lower than the cancer‑related risk from rice, mainly because rice can contain inorganic arsenic, a known human carcinogen, while soy sauce does not. Soy sauce has other health concerns (mostly sodium), but not a meaningful cancer signal in epidemiology.

---

Direct comparison (grounded in data)

Rice → arsenic exposure → measurable cancer associations

Large cohort studies show:

• Long‑term rice intake was not strongly associated with overall cancer, but arsenic in rice is a known carcinogen, and some studies show small increases in breast or bladder cancer risk at high intake levels.
  pmc.ncbi.nlm.nih.gov stacks.cdc.gov

• Arsenic is classified as a Group 1 carcinogen (lung, bladder, skin, liver, kidney). Even though dietary levels are lower than contaminated water, rice is the largest dietary source of inorganic arsenic for many populations.
  publichealth.columbia.edu

Conclusion: Rice carries a real, biologically established carcinogenic exposure pathway (inorganic arsenic), even if population‑level cancer risk increases are small.

---

Soy sauce → no carcinogenic exposure pathway in normal products

Evidence shows:

• Soy foods (including fermented soy products) are not associated with increased cancer risk, and many soy foods are associated with lower cancer risk.
  cancer.org pmc.ncbi.nlm.nih.gov

• A meta‑analysis of 52 studies found no increased cancer risk from fermented soy products (which include soy sauce).
  mdpi.com

• The only cancer‑related concern for soy sauce is 3‑MCPD contamination in chemically hydrolyzed soy sauces — but these are regulated, and high‑quality fermented soy sauces do not contain carcinogenic levels.

Conclusion: Soy sauce has no established cancer mechanism at dietary levels. Its risks are sodium, biogenic amines, and allergens, not cancer.

---

Bottom line

Rice has a clearer, biologically validated carcinogenic exposure (inorganic arsenic). Soy sauce does not.
Therefore, the cancer risk from soy sauce is lower than the cancer risk from rice, even though both are generally safe in normal dietary amounts.

---

Comparison Table

Factor	Rice	Soy Sauce
Carcinogenic compound	Inorganic arsenic (Group 1 carcinogen)	None in fermented soy sauce
Epidemiological signal	Small ↑ in breast/bladder cancer at high intake	No increase; some soy foods ↓ cancer risk
Main health risk	Arsenic accumulation	Very high sodium
Regulation	Arsenic levels vary by region & variety	3‑MCPD regulated; low in fermented products
Overall cancer concern	Low but biologically real	Very low / negligible

确实，酱油高盐是主要致癌机理。
The Risk Factor: High SodiumThe primary concern regarding soy sauce and stomach cancer is its salt content.Mucosal Damage: High concentrations of sodium can irritate and degrade the protective mucous lining of the stomach.H. Pylori Colonization: Salt-induced inflammation makes it easier for Helicobacter pylori (H. pylori) bacteria—a primary cause of stomach cancer—to colonize the gastric wall.Global Health Warnings: Major health organizations, including Cancer Council Australia, advise caution regarding traditional East Asian condiments preserved with high levels of salt due to this probable gastric cancer link.

dhd 写了： 昨天, 12:47

嚇死人了面粉是不是好點？

shepherd17 写了： 昨天, 11:55

“酱油导致胃癌”？不足为虑。除非每天把酱油当水喝。要说致癌风险，酱油还比不上大米呢；难道我们就不吃米饭啦？

---

简短回答

根据目前的证据，酱油的致癌风险确实低于大米。主要原因是：
大米可能含有无机砷（已知的人类致癌物），而酱油不含这种致癌暴露途径。
酱油的健康风险主要来自高钠，而不是癌症。

基于数据的直接比较

大米 → 无机砷暴露 → 可测量的癌症关联

研究显示：

• 长期食用大米与总体癌症风险的关联不强，但大米中的无机砷是明确的致癌物，部分研究发现高摄入量与乳腺癌、膀胱癌风险轻微升高有关。
• 无机砷被列为 I 类致癌物（肺、膀胱、皮肤、肝、肾）。
• 对许多人而言，大米是饮食中无机砷的最大来源。

结论： 大米具有一个“明确、已验证的致癌暴露途径”（无机砷），尽管总体风险增加不大，但机制真实存在。

酱油 → 在正常摄入量下没有明确的致癌途径

证据显示：

• 大豆食品（包括发酵大豆制品）与癌症风险无增加关联，甚至部分研究显示大豆摄入与某些癌症风险下降有关。
• 一项包含 52 项研究的荟萃分析显示：发酵大豆制品（包括酱油）不增加癌症风险。
• 唯一与酱油相关的潜在致癌物是某些化学水解酱油中的 3‑MCPD，但多数国家已严格监管，传统发酵酱油中含量极低。

结论： 酱油在正常饮食量下没有已建立的致癌机制。其主要健康风险是高钠、组胺类物质、过敏原，而非癌症。

最终结论

大米具有明确的致癌暴露（无机砷），酱油没有。
因此：

酱油的致癌风险确实低于大米

——尽管两者在正常摄入量下总体都属于低风险食品。

比较表

因素	大米	酱油
致癌物质	无机砷（I 类致癌物）	发酵酱油无明确致癌物
流行病学信号	高摄入量与部分癌症轻微相关	无增加；部分大豆食品反而降低风险
主要健康风险	砷累积	高钠
监管情况	含量因地区与品种而异	3‑MCPD 受严格监管
总体致癌担忧	低但真实	极低 / 可忽略

---

Short answer:
Based on current evidence, the cancer‑related risk from soy sauce is lower than the cancer‑related risk from rice, mainly because rice can contain inorganic arsenic, a known human carcinogen, while soy sauce does not. Soy sauce has other health concerns (mostly sodium), but not a meaningful cancer signal in epidemiology.

---

Direct comparison (grounded in data)

Rice → arsenic exposure → measurable cancer associations

Large cohort studies show:

• Long‑term rice intake was not strongly associated with overall cancer, but arsenic in rice is a known carcinogen, and some studies show small increases in breast or bladder cancer risk at high intake levels.
  pmc.ncbi.nlm.nih.gov stacks.cdc.gov

• Arsenic is classified as a Group 1 carcinogen (lung, bladder, skin, liver, kidney). Even though dietary levels are lower than contaminated water, rice is the largest dietary source of inorganic arsenic for many populations.
  publichealth.columbia.edu

Conclusion: Rice carries a real, biologically established carcinogenic exposure pathway (inorganic arsenic), even if population‑level cancer risk increases are small.

---

Soy sauce → no carcinogenic exposure pathway in normal products

Evidence shows:

• Soy foods (including fermented soy products) are not associated with increased cancer risk, and many soy foods are associated with lower cancer risk.
  cancer.org pmc.ncbi.nlm.nih.gov

• A meta‑analysis of 52 studies found no increased cancer risk from fermented soy products (which include soy sauce).
  mdpi.com

• The only cancer‑related concern for soy sauce is 3‑MCPD contamination in chemically hydrolyzed soy sauces — but these are regulated, and high‑quality fermented soy sauces do not contain carcinogenic levels.

Conclusion: Soy sauce has no established cancer mechanism at dietary levels. Its risks are sodium, biogenic amines, and allergens, not cancer.

---

Bottom line

Rice has a clearer, biologically validated carcinogenic exposure (inorganic arsenic). Soy sauce does not.
Therefore, the cancer risk from soy sauce is lower than the cancer risk from rice, even though both are generally safe in normal dietary amounts.

---

Comparison Table

Factor	Rice	Soy Sauce
Carcinogenic compound	Inorganic arsenic (Group 1 carcinogen)	None in fermented soy sauce
Epidemiological signal	Small ↑ in breast/bladder cancer at high intake	No increase; some soy foods ↓ cancer risk
Main health risk	Arsenic accumulation	Very high sodium
Regulation	Arsenic levels vary by region & variety	3‑MCPD regulated; low in fermented products
Overall cancer concern	Low but biologically real	Very low / negligible

国宝米好像没事。

dhd 写了： 昨天, 12:47

嚇死人了面粉是不是好點？

面粉也不安全。对麸质过敏的人吃了面制食品后会产生乳糜泻 (celiac disease，也称麸质敏感性肠病)。

所以为了健康起见，最好辟谷，啥也不吃。

shepherd17 写了： 昨天, 14:00

dhd 写了： 昨天, 12:47

嚇死人了面粉是不是好點？

面粉也不安全。对麸质过敏的人吃了面制食品后会产生乳糜泻 (celiac disease，也称麸质敏感性肠病)。

所以为了健康起见，最好辟谷，啥也不吃。

Gluten free的食物蛮好吃的!

shepherd17 写了： 昨天, 14:00

dhd 写了： 昨天, 12:47

嚇死人了面粉是不是好點？

面粉也不安全。对麸质过敏的人吃了面制食品后会产生乳糜泻 (celiac disease，也称麸质敏感性肠病)。

所以为了健康起见，最好辟谷，啥也不吃。

辟穀不容易。薯類豆類的澱粉好點？

dhd 写了： 昨天, 14:20

shepherd17 写了： 昨天, 14:00

面粉也不安全。对麸质过敏的人吃了面制食品后会产生乳糜泻 (celiac disease，也称麸质敏感性肠病)。

所以为了健康起见，最好辟谷，啥也不吃。

辟穀不容易。薯類豆類的澱粉好點？

多吃这些确实好。因为纤维多，有助排泄。而且吸收少，有利减肥，控糖。

哎， 我们家二妞认准了海天酱油，说是鲜，我告诉她添加物多，她说她年轻，吃死了也不怕，擦

而且，日本的万字酱油，不好吃啊，我买了一次再也没买过，以后折衷买李锦记的吧