Husband and wife both diagnosed with li.ver can.cer: Beware of 4 foods kept too long in the refrigerator

A retired couple in their 60s—who didn’t drink alcohol, didn’t smoke, and ate a light, healthy diet—were both diagnosed with liver cancer. When doctors searched for the cause, one detail shocked the family: their habit of eating food stored for too long in the refrigerator—something many households do every day.

Mr. Duong (60, China) and his wife had just retired. For years, they believed they lived healthily: low-salt meals, little oil, no late nights. To save effort, they often bought groceries for several days at a time and stored everything in a refrigerator that had been in use for over a decade.

During a routine health check earlier this year, both were diagnosed with liver cancer. The news was devastating. “We’ve been so careful—how could this happen?” they asked in disbelief.

After reviewing their lifestyle, doctors said: “Some risks aren’t from alcohol—they’re hidden in your refrigerator.”

A refrigerator is not a “safe vault” for food

Many families treat the fridge as a health safeguard: leftovers, meat, seafood, bread, dried foods—store them and feel reassured. In reality, refrigeration only slows spoilage; it does not completely stop bacteria or toxins.

Some molds can survive at low temperatures and continue producing toxins. More dangerously, mold toxins such as aflatoxin are not destroyed by reheating or cooking—and they are among the leading risk factors for liver cancer.

Based on clinical experience, doctors warn against keeping the following foods too long in the fridge.

4 foods that can seriously harm the liver if stored too long

1. Leftovers kept overnight
Cooked rice, soups, and stir-fries stored for more than 24 hours can harbor significant bacterial growth—even without bad smells. Some toxins are not fully eliminated by reheating.
Regularly eating reheated leftovers forces the liver to detox continuously, increasing long-term liver damage risk.

2. Seafood repeatedly frozen and thawed
Shrimp, fish, clams, and oysters are easily contaminated after thawing and refreezing. Some microorganisms survive low temperatures.
Over time, this habit can cause digestive problems and raise the risk of hepatitis and chronic liver injury.

3. Steamed buns, bread, and cooked flour-based foods
Many households—especially older adults—store buns and steamed pastries in the fridge to eat later. These foods are highly prone to mold, even when mold isn’t visible.
Molds can produce aflatoxin, a potent carcinogen that is particularly dangerous to the liver.

4. Peanuts and oily dried nuts stored cold
Oil-rich nuts stored in humid conditions—even in a refrigerator—are highly susceptible to mold. Taste and smell may not change noticeably, leading to complacency.
Improper storage of these foods is closely linked to aflatoxin exposure.

Protect your liver—start with your refrigerator

Experts recommend:

• Don’t store cooked food too long: eat within 24 hours; consume seafood the same day.

• Discard food immediately if you notice any abnormal signs—even a small patch of mold.

• Clean the refrigerator regularly, keep it dry, and avoid overcrowding.

• Prioritize fresh food and cook only what you need; limit repeated reheating.

Family health often begins with small details. By changing a few refrigerator habits, you can significantly reduce the burden on your liver.

Don’t let today’s thrift turn into tomorrow’s costly health price.