East Asians who drink blush are prone to esophageal cancer

The study, led by researchers from the National Institute on Alcohol Abuse and Alcoholism (NIAAA) and the Japan Jiulibin Alcohol Research Center, found that approximately one-third of East Asians lack or have a malfunctioning version of the enzyme aldehyde dehydrogenase 2 (ALDH2). This enzyme is essential for breaking down acetaldehyde, a toxic byproduct of alcohol metabolism. When ALDH2 is deficient, acetaldehyde accumulates in the body, leading to symptoms such as facial redness, nausea, and rapid heartbeat—commonly known as the "alcohol flush reaction."

According to the researchers, individuals with this genetic deficiency face a significantly higher risk of developing esophageal cancer as their alcohol consumption increases. The study showed that those who experience facial flushing after even small amounts of alcohol are at a much greater risk compared to those who do not show this reaction. In fact, the survival rate for these individuals, even after aggressive treatment, is alarmingly low—only 12% to 31% survive more than five years after diagnosis.

This finding underscores the importance of understanding individual genetic differences when it comes to alcohol metabolism. It also emphasizes the need for public health awareness, especially in regions where alcohol consumption is common and the prevalence of ALDH2 deficiency is high. Researchers suggest that people with this genetic trait should consider limiting or avoiding alcohol altogether to reduce their cancer risk.

As more studies emerge, the connection between genetics, alcohol use, and cancer risk continues to shape medical recommendations and public health strategies worldwide. For now, the message is clear: knowing your body's response to alcohol can be a vital step in protecting your long-term health.

China Medicine 123 Network

Dehydrated Onion

Dehydrated onion products come in a diverse array of forms, each offering unique qualities and applications in culinary and industrial settings. Among the primary classifications are dehydrated onion flakes, slices, granules, and powder.

Onion flakes, characterized by their larger size and irregular shapes, retain a texture and visual appeal ideal for adding texture and bursts of flavor to dishes. Slices, typically larger and more uniform in shape than flakes, offer versatility in applications where a milder onion taste or distinct visual presence is desired.

Onion Granules, with their smaller, uniform particles, provide a balance between texture and easy dispersal, making them convenient for seasoning blends and mixes. Meanwhile, Onion Powder, finely ground and highly versatile, serves as a concentrated flavoring agent, seamlessly incorporating into sauces, seasonings, and marinades.

Each classification caters to specific culinary needs, allowing for precise flavor control, texture enhancement, and ease of use. The varying particle sizes and forms enable chefs, manufacturers, and consumers to select the most suitable variant for a wide range of culinary creations and industrial applications.

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