来源：央视财经 日常生活中一些常见的饮食习惯，可能在不知不觉中埋下健康隐患，甚至诱发癌症，务必警惕！ 6种常见的促癌食物 专家介绍，有6种常见饮食与癌症的发生发展有关，其中腌制食品、发霉食品、加工肉制品已被世界卫 生组织确认为能致癌的饮食因素。 高糖饮食 高糖饮食被视为癌细胞的"能量快线"。癌细胞会依赖"有氧糖酵解"高效利用葡萄糖，高糖环境还会刺激 胰岛素样生长因子的分泌，促进癌细胞增殖。 四川大学华西医院牵头完成的一项研究显示，高糖摄入与45种疾病的发病风险增高密切相关，其中包括 肝癌、胰腺癌、乳腺癌、前列腺癌等7种常见癌症。 建议将每日添加糖的摄入量减少到25克以下（约6茶匙），如常见的白砂糖、红糖、冰糖等。 过烫食物 温度超过65℃的饮食会反复损伤食道黏膜，可能诱发食管鳞癌、喉癌和胃癌等。 建议改掉"趁热吃"的习惯，用餐时可使用宽口浅底碗盛装热食，以加快散热。 高盐饮食 长期摄入过多盐分会破坏胃黏膜屏障，促进异常细胞增殖，增加胃癌风险。 扫描。 △胃癌CT 建议限制盐分摄入量，每天不超过5克。同时警惕"隐形盐"，拌饭酱、腐乳、酱油、鸡精、味精、饼 干、薯片、话梅、方便面等都是含盐大户。 腌制食品 食品腌 ...

Core Viewpoint - A recent large-scale study published in The Lancet Diabetes & Endocrinology indicates that excessive consumption of meat, particularly processed and red meat, significantly increases the risk of developing type 2 diabetes, with a recommendation for balanced dietary habits to mitigate this risk [6][9][12]. Group 1: Research Findings - The study analyzed dietary data from nearly 1.97 million adults across 20 countries, revealing that consuming 50 grams of processed meat daily could increase the risk of type 2 diabetes by 15% over ten years [9]. - Unprocessed red meat consumption of 100 grams daily (approximately a small steak) is associated with a 10% increase in diabetes risk [9][12]. - The research highlights a strong correlation between high meat consumption and diabetes risk, although it does not establish a direct causal relationship [7][12]. Group 2: Expert Recommendations - Nutritionists suggest that rather than completely eliminating meat, individuals should control their intake and incorporate more vegetables and whole grains into their diets to lower diabetes risk [7][9]. - The principle of moderation is emphasized, advocating for a balanced diet that allows for enjoyment of meat while prioritizing health [9][12]. Group 3: Biological Mechanisms - The study suggests that saturated fatty acids in red meat may interfere with insulin function, potentially leading to insulin resistance, which is a precursor to diabetes [13]. - Multiple factors, including saturated fats, nitrites, and harmful substances produced during high-temperature cooking, may contribute to the observed increase in diabetes risk [14].