Large-scale cohort studies have found that highly acidic foods increase the risk of breast cancer recurrence and death in people with a history of smoke.

In this article, please quote the source: "Introduction to Cathy": breast cancer is often called "pink killer". According to the latest data from the 2018 International Cancer Research Institute (IARC), the incidence rate of breast cancer in the world is 24.2%, ranking the first place in women's cancer.in China, the incidence rate of breast cancer is increasing year by year. More than 30 women are diagnosed with breast cancer every year.recently, some researchers found that high acid food can increase the risk of recurrence and death of breast cancer in people with a history of smoking.fresh and processed meat, cheese, eggs, sugary foods, soft drinks and cereals are all acid producing foods.recently, a new study in the United States found that for breast cancer survivors, if they had smoked in the past, their ability to digest the food that produces sulfuric acid, phosphoric acid or organic acid will be reduced, and the mortality rate will be tripled.the study was led by Tianying Wu, an assistant professor of epidemiology at the school of public health at San Diego State University and published in the June issue of the Journal of clinical medicine.titled "increased acid producing diet and past smoking intensity are associated with worse diagnostics along with breast cancer survivors: a prospective cohort study", the researchers analyzed the dietary patterns of 2950 survivors of early breast cancer, some of whom had smoked in the past and others had never smoked.they used two common dietary acid load scores to assess acid producing food intake in breast cancer survivors: potential renal acid load (PrAl) and net endogenous acid production (neap).and count the number of years of smoking to evaluate the past smoking intensity.after an average follow-up of 7.3 years, there were 295 deaths, 249 deaths from breast cancer and 490 recurrent breast cancer.the results showed that the increase of dietary acid load and smoking years were related to the increase of total mortality and breast cancer mortality respectively.compared with the youngest women who never smoked, women with the highest age and who have smoked for more than 15 years are at the greatest risk of increased overall mortality.in addition, dietary acid scores were associated with increased recurrence of breast cancer in women who had never smoked, but not in women who had never smoked.that is to say, smoking increases the risk of all cancer deaths, including breast cancer.in addition, the recurrence rate of breast cancer was higher in women who had a history of smoking and maintained an acid diet.Tianying Wu, lead author and lead author of the study, said: "high acid foods cause higher mortality, not just cancer.some breast cancer survivors have a high acid diet, and if they also have a long history of high-intensity smoking, their risk of death is three times higher than those who have never smoked. "her research at the school of public health focused on the relationship between nutrition and aging in cancer survivors. Tianying Wuwu said: "meat and cheese may be the culprits because they contain a lot of protein. vegetables are alkaline. although some fruits are highly acidic, they are converted to alkalinity once ingested. it is the best choice to keep a balance between acid and alkali producing foods. "the study used data from a large cohort study conducted by John Pierce, an honorary professor of cancer research at the University of California, San Diego, Department of family medicine and public health. the women were followed up for an average of 7.3 years and their diet was assessed regularly. Wu said cancer survivors with a history of smoking have a reduced ability to digest acidic foods and excrete excess acids because of impaired kidney and lung functions that are necessary for the body to remove acid. at the same time, Wu pointed out that the current dietary guidelines did not take into account the effect of acid diet on breast cancer mortality. more importantly, the guidelines do not take into account the difference in sensitivity to acid diet between breast cancer survivors with and without a history of smoking. she added: "among breast cancer survivors, smoking accounts for 35-40%, so it is important to develop specific dietary guidelines for those with a history of smoking. diet is definitely not one size fits all. individualized nutrition is one of the focuses of the National Institutes of health nutrition research strategic plan from 2020 to 2030. when we compare plant-based and animal based diets, the situation is quite complicated. although both produce acids, plant foods tend to contain more minerals to balance the acid. protein is important for human health, but we also need to pay attention to the proportion of acidic and alkaline foods we eat every day. "reference: [1] Wu, T.; Hsu, F. - C.; pierce, J.P. incremental acid producing diet and past smoking intensity are associated with worse prognoses among breast cancer survivors: a prospective cohort study. Journal of clinical medicine. 2020, 9, Doi: 10.3390/jcm9061817 [2] [3] [4] recommended reading: fighting the epidemic situation, translational medicine network content team series report: [new progress] how does apoE4 gene damage the brain and then cause Alzheimer's disease? [review] review of single cell sequencing studies -- sequel [new findings] genetic engineering can slow down the growth of lung tumor by blocking glucose metabolism [new discovery] University College London: overweight or obesity can increase the risk of dementia, especially for obese women