Just by eating this one dish during a meal, a woman suffered a “ruptured stomach” and was diagnosed with cancer.
Dr. Lin Xianghong, director of Hexin Minquan Health Management Clinic in Taiwan, shared this case on social media. A 50-year-old woman, who neither smoked nor drank, had no chronic illnesses or family history of cancer. However, she experienced discomfort and tension in her upper abdomen recently and unexpectedly lost 9 kg. Initial gastric endoscopy showed minor stomach damage, but further ultrasound and CT scans revealed a 4 cm mass on her pancreas, suspected to be pancreatic cancer.
Her tumor marker CA19-9 exceeded 200, seven times the normal value, indicating mid-to-late-stage pancreatic cancer. Due to the tumor’s large size and proximity to blood vessels, surgery was deemed too risky. The patient would need chemotherapy first, hoping to shrink the tumor.
Dr. Lin estimated the tumor had likely started a year earlier but remained undetected due to insufficient diagnostic testing during basic health checkups. He suggested that earlier pancreatic cancer screening could have identified the disease in its early stages. Early detection and surgery can increase the 5-year survival rate to 80%.
Despite having no apparent risk factors, Dr. Lin attributed the cancer to her sedentary lifestyle and diet high in red and processed meats. She consumed excessive amounts of red meat and processed foods daily, which are linked to higher cancer risks.
The WHO classifies red meat (beef, lamb, pork, etc.) as “probably carcinogenic to humans” (Group 2A). Studies show consuming 76g of red meat daily increases the risk of colorectal cancer by 20% compared to 21g per day. Red meat contains harmful chemicals, including haem, a natural pigment that can damage cells and promote harmful bacteria producing carcinogenic compounds. It is recommended to limit red meat intake to no more than 70g per day.
Processed meats, such as sausages, jerky, ham, and bacon, are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC), significantly increasing the risk of cancers like colorectal, pancreatic, and prostate cancer. These meats undergo curing, fermenting, or smoking processes that introduce harmful chemicals. Reducing processed meat consumption can lower cancer-causing compounds and saturated fat intake, promoting better health.
