拙作「极品调味料鱼露与蠔油 癌症的无形杀手」的补充

笔者在11月13日写了一篇「极品调味料鱼露与蠔油　癌症的无形杀手」文章，结果有读者认为有异义，

认为

1)这篇文章的逻辑有点儿乱，例如说广东的癌症发病率不断上升,如果元凶是鱼露蚝油
2)还有就是越南鱼露的消耗量世界之最，癌症似乎并没有成正比的上升趋势

谢谢各位的评论，笔者想在此补充一下。

1)广东的癌症发病率不断上升,如果元凶是鱼露蚝油

据「中国肿瘤网」家庭医生在线介绍，广东恶性肿瘤的发病率不断上升，目前最常见的恶性肿瘤仍是鼻咽癌。而据美国癌症中心支持进行全球食物与癌症关系的流行病学调查显示，霉香咸鱼中所含的霉菌致癌物加上天气潮湿、抽烟是“广东瘤”即鼻咽癌高发原因；由于腌制食物中的所含的亚硝酸氨易引发食管癌、胃癌，有喜食腌制食物、鱼露这类饮食习惯的广东潮汕地区，尤其是南澳岛附近则是食管癌、胃癌的高发区；

其中就证实了腌制食物包括鱼露与恶性肿瘤仍是鼻咽癌的关联。

据介绍，腌鱼食品会诱发鼻咽癌鼻咽癌最高发病地区首推中国南方的广东等省。那里每十万人中就会出现50例鼻咽癌患者。最近，来自香港的研究信息表明：南方人偏爱的腌鱼食品是诱发鼻咽癌的主要因素之一。
　　为了弄清这种食物与鼻咽癌的关系，研究人员对24名在25岁以前就被诊断为鼻咽癌的患者进行了考察，专门分析了他们童年时代的食物，结果发现当这些病人还是幼儿时，腌鱼就是他们最常吃的食物，而且在婴儿时期，父母给他添加的唯一食物也是腌鱼。这些病人以往很少吃新鲜蔬菜和水果。?
　　近期的研究发现，无论是烹制还是未烧的腌鱼中都含有一种亚硝胺的化学物质，动物实验证实它是一种强烈致癌物。

鱼露又名鱼酱油，福建称鱼油，是各种小杂鱼和小虾加盐腌制加上蛋白酶和利用鱼体内的有关酶及各种耐盐细菌发酵，使鱼体蛋白质水解，经过晒炼溶化、过滤、再晒炼，去除鱼腥味，再过滤，加热灭菌而成。就是一种腌鱼食品，味道鲜美，是可作酱油用的调味品，产于福建、广东等地。除当地食用外，产品大部外销东南亚各国。

虽然腌鱼与鼻咽癌的关联尚待进一步探索，但是鉴于该食物中确实含有大量亚硝胺的事实，因而有必要对此引起关注。


2)还有就是越南鱼露的消耗量世界之最，癌症似乎并没有成正比的上升趋势

越南人每年大约3.3亿升鱼露，人均3～4升。所以笔者推断越南人在恶性肿瘤仍是鼻咽癌方面一定无法逃此厄运，据联合国文献资料显示，越南人的鼻咽癌，与世界其他国家相比，发病率，越南是最高的国家之一。

Estein - Barr virus (EBV) and cancer of nasopharynx:
Among reasons for nasopharynx cancer, EBV is considered as the most
important reason. This virus has been separated in tumours of nasopharynx
cancer. Besides, EBV is also one of the main reasons for malignant
lymphomas.
Nasopharynx cancer is the most popular disease among cancers in the
area of head, face and neck. Vietnam is one of countries with highest rate
of this disease in comparison with other countries in the world. Every year, an average of 250 - 300 new patients with nasopharynx cancer who are treated at the National Cancer Institute.
Initial signals of this disease are headache, buzzing in ears, stuffy a
half. These signals are easy to be thought as some therapeutic and nervous
diseases. However, the difference here is all these symptoms happen in only one side (left or right) and increase gradually; normal anti-inflammation and pain relief methods are useless for patients with this disease. If the patient is in the initial period of the disease, it\'s very effective and cheap to treat. Therefore, if detecting those symptoms, you should have your health examined and treated promptly at special basis of tumours.

同时，据越南新闻资料显示，也认识到了常食鱼露会引起鼻咽癌，甲状腺癌和胃癌的风险增加。

Abstract
Previous studies have suggested that fermented fish sauce is related to an
increased risk for nasopharyngeal, thyroid and gastric cancers and has
suspicious carcinogenic and promoting effects in the laboratory, but these
reports have not investigated the association between this agent and
esophageal cancer in population.

It is concluded that risks of esophageal cancer in the population
were substantially associated with fermented fish sauce. Further
epidemiologic and experimental study are required to find a biologic causal relationship between them.

所以，结论是常食鱼露会引起最常见的恶性肿瘤仍是鼻咽癌，食管癌与胃癌;
越南人因为食用鱼露的量世界上为第一，所以越南人的的鼻咽癌，与世界其他国家相比其发病率，越南是最高的国家之一。

至于蠔油与致癌的关系，笔者只是引述网上的文章，这里就不作详细的说明了，请原谅。