According to medical experts, many seemingly harmless food storage habits may silently affect your family’s health and the quality of your meals. Let's explore four common mistakes to avoid and how to store food safely and scientifically to protect your household's health.

Recently, Sohu published an article by Dr. Truong, a doctor with years of experience treating cancer patients, especially those with stomach cancer.

In the article, Dr. Truong shared that he often receives the following painful question from patients:

“Why does my family avoid salty foods, greasy meals, and unhealthy lifestyles, yet we still end up with stomach cancer?”

According to him, the main cause often lies in improper food storage, particularly in the refrigerator. He emphasized:

“Over many years working with cancer patients, I’ve discovered a major concern: storing food in the refrigerator for too long—a habit most think is harmless—can actually increase the risk of stomach cancer.”

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1. Storing Soup Overnight and Reheating Repeatedly

Dr. Truong treated a middle-aged female patient who experienced nausea, loss of appetite, and indigestion—typical symptoms of stomach problems. Initially thinking it was just gastritis, she didn’t worry much. But as her abdominal pain intensified, she went to the hospital and was diagnosed with serious stomach ulcers and even early signs of cancer.

Upon reviewing her eating habits, the doctor found she often cooked a large pot of soup, stored it in the fridge, and reheated it over several days. She believed this was a safe way to preserve food, but the repeated heating and cooling of the soup caused oxidation of proteins and fats, leading to the formation of nitrites. In the human body, nitrites can convert into nitrosamines, compounds known to be carcinogenic, especially irritating to the stomach lining.

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2. Keeping Seafood in the Fridge for Too Long

Seafood is rich in protein and nutrients, but when stored improperly, it becomes an ideal breeding ground for bacteria. Some of these bacteria produce toxins that increase the risk of food poisoning.

Seafood stored for too long can also produce histamine. While not directly carcinogenic, when combined with certain bacteria, histamine can transform into harmful compounds, increasing the risk of cancer.

Dr. Truong recalled treating a 50-year-old man who worked in aquaculture. He often brought home fresh seafood and stored it in the fridge for use over several days. After years of this habit, he began experiencing severe stomach pain and was eventually diagnosed with stomach cancer, caused by prolonged seafood storage and nitrosamine formation.

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3. Eating Moldy Food

A 60-year-old retired teacher suffered from persistent stomach pain for years. Initially dismissing it as minor, she eventually sought medical help when her condition worsened. Tests revealed chronic stomach inflammation, largely due to her food storage habits. She frequently stored leftover rice, pre-cooked meals, and other high-moisture foods in the refrigerator for a week or more.

Although cold temperatures slow food spoilage, they don’t completely prevent the growth of bacteria and mold. Foods with high moisture—like rice, bread, and vegetables—are particularly vulnerable. Even when mold isn’t visible, such food may still contain mycotoxins, which are extremely harmful to stomach health and the body overall.

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4. Storing Condiments Too Long

Common condiments such as soy sauce, vinegar, and dipping sauces are essential in the kitchen, but if stored too long—even in the fridge—they can degrade and become harmful.

Dr. Truong cited a young male chef who was diagnosed with serious stomach inflammation and signs of pre-cancerous ulcers during a routine checkup. Upon investigation, it was found he frequently stored large quantities of high-salt condiments, especially soy sauce, for long periods in the refrigerator.

Over time, these condiments can accumulate nitrites, which may react with amino acids in food to form nitrosamines, leading to a higher risk of stomach cancer.

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✅ Doctor’s Advice to Reduce Cancer Risk from Food Storage:

1. Clean the refrigerator regularly: Don’t let raw or cooked food stay too long, especially seafood or leftovers.

2. Avoid reheating food multiple times: If you have leftover soup, consume it within 24 hours and heat it properly.

3. Consume seafood as soon as possible: Avoid long-term refrigeration to prevent harmful toxin buildup.

4. Inspect food for mold or spoilage: Even if food looks okay, check the smell, texture, and expiry date before eating.

5. Dispose of expired or altered condiments: If sauces change color, smell odd, or show signs of spoilage, throw them away.

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These seemingly simple habits play a crucial role in protecting your digestive health and preventing serious diseases like stomach ulcers and stomach cancer.