Research Reveals Link Between Red Face and Cancer Risk in Alcohol Consumers

Cancer is a ⁣serious disease that many⁢ people fear, and taking‌ care of one’s health is crucial in preventing it.⁤ One ​of the risk factors⁢ is​ the genetic characteristics of individuals who frequently consume alcohol.

Understanding the “Red Face‌ Gene” and Its Connection to Cancer

Associate Professor Dr. Dulyaporn Trachutham, a dentist and​ head of the Academic ​and Research Group on Food and Nutrition, conducted a⁢ study on individuals aged 20-50 who had⁣ never suffered from alcoholism. The participants were divided into two groups based on their genetic characteristics: the general group and those with the “Red face gene” (ALDH2 mutant).

The ‌”Red face gene” ⁣is a genetic‌ trait commonly found in people ‍of Han Chinese descent, characterized by white and yellow skin. This gene is caused by a defect in the elimination of toxins, specifically acetaldehyde, which ⁢is produced when alcohol‌ is consumed. Acetaldehyde is a substance that can cause many types of cancer, including liver, mouth, and pharynx cancer, as well as colon cancer.

The Risks of the “Red Face⁤ Gene”

Research has shown that individuals with the “Red face gene” are more likely to experience a red rash on their face, ears, neck, or body after ⁣consuming just one glass of alcohol. This reaction increases their risk of developing ‌cancer, ‌with some types ​being more likely than ​others.

Reducing⁢ the ​Toxic Effects​ of Alcohol with Sour Milk

In an ⁣effort to find‍ a solution, the researcher gave both groups⁤ a type of sour milk to test its effect on reducing the toxic effects of alcohol.⁣ The sour milk, which is fermented with a specific strain ‍of microorganisms, ⁣was found to be effective in reducing the levels of acetaldehyde in the blood⁤ and saliva of⁤ both groups.

The study found that consuming 150ml of sour milk about 5 minutes before drinking alcoholic beverages can help reduce the‍ toxic effects of alcohol. This research has been published in the‌ international academic ⁤journal ⁣”Food​ and Function” and may lead to the development of quality products that can help prevent disease.