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.