Shatkahon24.com desk
While no single food directly “causes” cancer, certain dietary habits and food types can contribute to a higher risk over time. Here’s a breakdown of foods and substances to be mindful of:
1. Processed Meats
Examples: Bacon, sausages, hot dogs, ham, deli meats.
Risk: These are classified as carcinogenic by the WHO. They often contain preservatives like nitrates and nitrites, which can elevate the risk of colorectal and stomach cancer.
2. Red Meat
Examples: Beef, pork, lamb, veal.
Risk: Extensive consumption, particularly when grilled or fried, has been linked to colorectal cancer. High-temperature cooking produces harmful compounds, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
3. Sugary and Highly Processed Foods
Examples: Soft drinks, candy, pastries, heavily processed snacks.
Risk: These foods contribute to obesity, a major risk factor for several cancers, including breast and pancreatic cancers.
4. Fried and Overly Cooked Foods
Examples: French fries, chips, deep-fried items.
Risk: Cooking at high temperatures creates acrylamide, a chemical associated with increased cancer risk in animal studies.
5. Foods High in Preservatives and Additives
Examples: Packaged snacks, instant noodles, pickled foods.
Risk: Certain preservatives and additives can be linked to cancer risks. Overconsumption of pickled foods may heighten the chance of stomach cancer due to their high salt and preservative content.
6. Salted and Smoked Foods
Examples: Smoked fish, salted fish, smoked cheeses.
Risk: The salt and smoke can introduce carcinogenic compounds, notably nitrosamines, which are linked to stomach cancer.
7. Alcohol
Examples: Beer, wine, spirits.
Risk: Alcohol is a known carcinogen linked to various cancers, including liver, mouth, and breast cancer. The more you drink, the greater the risk.
8. Artificially Colored or Highly Processed Foods
Examples: Brightly colored candies, processed cereals, artificial drinks.
Risk: Some artificial colors and additives could potentially cause DNA damage, but research is still ongoing.
References:
- American Cancer Society Guidelines
- Harvard’s Nutrition Source pages
