When buying fruits and vegetables, most people usually focus on clean, affordable, and seasonal produce to reduce exposure to harmful chemicals. However, beyond these considerations, some fruits, though tasty, nutritious, and cheap, may contain toxins that promote cancer growth. Here’s what you need to know.

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1. Moldy or Spoiled Fruits: Risk of Liver Cancer

Many people are tempted to buy fruits that are slightly wilted or overripe because they appear cheaper. However, moldy fruits are not only less tasty and nutritious, but they may also harbor aflatoxins, toxic compounds recognized by the World Health Organization as a cause of liver cancer.

• Health risks: Consuming moldy fruits can lead to digestive disorders, such as nausea, diarrhea, and abdominal pain.

• Toxin penetration: Aflatoxins can penetrate deep into the fruit, not just on the surface. Even cutting away the mold or cooking at 100°C does not completely remove the risk of poisoning.

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2. Betel Nut and Betel Leaves: Oral Cancer Hazard

Chewing betel leaves with areca nut is a traditional practice in some Asian countries, including Vietnam. However, frequent chewing rubs harmful compounds into the oral mucosa, causing lesions, irritation, and over time, oral cancer.

• Compounds of concern: Arecoline and arecaidine in the betel nut stimulate saliva production, affect the nervous system, and may cause changes in oral tissues.

• Visible effects: After chewing, people may notice facial redness or other changes, which may feel harmless but indicate long-term tissue stress.

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3. Frozen Tropical Fruits: Nitrite Formation and Cancer Risk

Frozen fruits, especially tropical varieties, are often considered convenient during hot seasons. However, freezing can sometimes promote the formation of nitrites, compounds that may increase cancer risk if consumed over time.

• Experts advise that fresh tropical fruits are safer than their frozen counterparts for long-term health.

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4. Waxed Apples: Risk of Blood Cancer

Some apples are coated with white wax to extend shelf life. While natural waxes (from bees or carnauba) are safe, many commercial waxes contain heavy metals, formaldehyde, or industrial dyes, which are harmful if consumed regularly.

• Health risk: Long-term consumption may weaken the immune system and potentially contribute to blood-related cancers.

• Consumer tip: Wash fruits thoroughly or choose unwaxed or organically grown apples to minimize exposure.

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5. Chemically Treated Bananas: Early Puberty and Blood Cancer Risk

Bananas are a common, nutritious fruit, but to prevent bruising during transport, green bananas are often soaked in chemicals that promote uniform ripening, including formaldehyde and other preservatives.

• Health impact: Long-term consumption may increase the risk of blood cancer and, in children, potentially trigger early puberty.

• Safety tip: Always wash fruits thoroughly and avoid buying bananas that have been chemically treated or appear unnaturally shiny.

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Final Advice

These five types of fruits—moldy fruits, betel nut/leaves, frozen tropical fruits, waxed apples, and chemically treated bananas—have been flagged by experts for potential health risks.

When shopping:

• Be cautious of unusually cheap fruits or fruits that appear damaged, moldy, or artificially shiny.

• Prioritize fresh, seasonal, and organically grown produce whenever possible.

• Wash all fruits thoroughly before consumption to reduce exposure to toxins and harmful chemicals.

Choosing fruits carefully protects your family’s health and reduces the risk of cancer and other long-term illnesses.