A rectal surgeon has attributed the recent death of a 17-year-old boy from colorectal cancer to his daily consumption of sausages, which contain nitrates that can be converted into cancer-causing nitrosamines in the body.
Changhua Christian Hospital’s Division of Colon and Rectal Surgery physician Huang Shuan-yuan (黃玄遠) said the teen, nicknamed Hsiao Shan (小杉), had been eating barbecued sausages every day since he was 12 years old before seeking medical attention for an unusual abdominal pain some years ago.
“As Hsian Shan had been experiencing severe abdominal pain, a complete colonoscopy on him was ordered in accordance with hospital protocols that dictate such an examination should be conducted on children and teenagers only if they have a family history or experience serious symptoms,” Huang said.
Huang said he was astonished to discover that Hsiao Shan had developed stage-three colorectal cancer, given his young age and lack of family history. He later attributed the 17-year-old’s illness to his excessive and long-term intake of barbecued foods, especially sausages.
Hsiao Shan subsequently underwent surgeries and chemotherapy, but died recently after the cancer spread to his lymph nodes, Huang said.
Most processed meats, such as sausages and bacon, are high in nitrates, which can form nitrosamines after they enter the human body, Huang said, adding that eating charred processed foods is particularly detrimental to human health as it can cause changes in body cells that can lead to cancer.
Taiwan Dietitian Association director-general Tsai Ling-jane (蔡玲貞) advised people to cook sausages using a healthier method, such as boiling and steaming, or to eat them with vegetables.
“If barbecued sausages really are too tempting to resist, teenagers should eat them no more than twice a week and young children no more than once a month,” Tsai said.
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