10 Foods That Cause Cancer
As we navigate our way towards a healthier lifestyle, the role of food becomes increasingly crucial. It's not just about eating to satiate hunger; it's about nourishing our bodies and protecting our health. This involves being conscious not only of what we consume but also of what we should avoid. One such concern that demands our attention is the potential relationship between certain foods and cancer. This article aims to shed light on various foods that have been linked, through scientific research, to an increased risk of cancer.
Processed Meats
Stat: Consuming 50 grams of processed meet daily increases the risk of colorectal cancer by about 18%
The U.S. Department of Agriculture reports that meat consumption in America is at an all-time high, with an average intake of about 222 pounds per person per year. The array of processed meats, such as sausage, hot dogs, pepperoni, prepackaged lunch meat, beef jerky, ham, and bacon, is speculated to increase the likelihood of colorectal cancer. The World Health Organization has issued warnings stating that daily ingestion of just a single hot dog or a few slices of bacon can raise cancer risk by 18%. However, the research remains unconfirmed and is still in progress.
Alcoholic Beverages
Stat: Alcohol contributes to about 6% of all cancers and 4% of cancer deaths worldwide
Even minimal alcohol consumption can increase the risk of cancer development. Statistics show that alcohol is associated with 5.6% of all newly diagnosed cancer cases and accounts for 4% of cancer-related deaths. Habitual or heavy alcohol consumption heightens the probability of developing cancers in the mouth, pharynx, larynx, esophagus, liver, colon, and rectum. A person's genetic makeup also influences their likelihood of developing cancer due to alcohol consumption, as genes dictate the enzymes responsible for alcohol metabolism. This genetic variant increases the risk of esophageal cancer in those who possess it.
Overcooked and Burnt Food
Fact: Estimated that about 8% of cancers in the United States are caused by obesity
Certain foods, primarily meats, when overcooked or burnt, produce chemicals known as heterocyclic amines (HCAs) or polycyclic aromatic hydrocarbons (PAHs). These chemicals are formed from the reaction between amino acids, sugars, and creatinine under high heat. When juices from the meat drip onto an open flame or another heat source, smoke is produced that contains PAHs, which then stick to the meat's surface. HCAs are formed in meats cooked at 300 degrees Fahrenheit or higher or those that have been cooked for an extended duration. The risk of ovarian and endometrial cancers, there is not yet conclusive proof to substantiate this claim.
