Doctor warns of cancer risks from improper vegetable storage

A family in China has experienced the loss of three members to gastrointestinal cancers, including stomach and liver cancer, within a few years. The deceased individuals were notably young, ranging from their early twenties to under fifty years old. Despite maintaining healthy lifestyles without smoking or alcohol consumption, the family's habit of storing vegetables in the refrigerator for extended periods is cited as a potential contributing factor.

Dr. Hu Xiaocui, Head of Nutrition at Hunan Cancer Hospital, warned that improper food preservation can turn vegetables into toxins. Specifically, the doctor advised against consuming certain items, such as potatoes that have sprouted or developed green skin due to prolonged storage, as they can pose significant health risks.