适吃“酸”酸味水果富含维生素 C,有抗癌作用。酸奶和酸菜中的乳酸菌能把糖分解为乳酸,抑制大肠内腐败菌类的繁殖,减少毒素的产生,并吞噬致癌物质,能有效防止结肠癌、直肠癌等。所以,饮食中应该增加酸味食品的摄入,但也要适可而止,因为太多的维生素 C 可以引起胃痛和肠功能失调,还可影响红血球的产生,使人身体虚弱、疲劳:且腌酸菜中含有致癌物质,会诱发食管癌等。限吃“甜”长期大量食用甜食 Suitable to eat “acid” sour fruit rich in vitamin C, have anti-cancer effect. Lactobacillus in yogurt and sauerkraut can decompose sugar into lactic acid, inhibit the reproduction of spoilage bacteria in the large intestine, reduce the production of toxins, and engulf cancer-causing substances, and can effectively prevent colon cancer, rectal cancer, and the like. Therefore, the intake of sour foods should be increased in the diet, but it should be sufficient, because too much vitamin C can cause stomach pain and intestinal dysfunction, can also affect the production of red blood cells, make people frail, fatigue: and pickled cabbage contains Carcinogens cause esophageal cancer. Limit eat “sweet” long-term consumption of sweet food