An oncology dietitian has revealed the two supermarket purchases that are more likely to increase cancer risk than any other.
nicolas andresof the US, said people should avoid consuming alcohol and processed meats whenever possible, as they have been shown time and time again to contribute to the development of cancer cells.
“I know everyone says everything increases the risk of cancer when it comes to food and it doesn’t,” Nichole said.
Instead, he stated that avoiding alcohol and processed or precooked meats are the best option to reduce the risk of contracting the disease.
Nichole is a registered dietitian nutritionist who specializes in oncology nutrition and works with cancer survivors to support their recovery and health through diet, exercise, and lifestyle changes.
An oncology dietitian (pictured) has revealed the two supermarket purchases that are more likely to increase cancer risk than any other
Nichole said all alcohol, including red wine, should be avoided as it has been linked to six different types of cancer.
‘Alcohol consumption is not only a lethal effect on liver health; It also increases the risk of breast, mouth, throat, esophagus and colon cancer,” he explained.
According to the Australian Cancer CouncilThere is “compelling evidence” that drinking alcohol, even in small amounts, increases the risk of cancer.
Cancer is not the only health risk posed by alcohol, as it contributes to weight gain and obesity and is linked to cirrhosis (scarring) of the liver, alcohol dependence, stroke, suicide, injuries and car accidents.
Australians who consume alcohol should have no more than 10 standard drinks per week and no more than four standard drinks in one day.
It is also recommended to have at least two alcohol-free days a week and not save the 10 weekly drinks in one session.
Nichole said all alcohol has been linked to six different types of cancer, while eating processed meats increases the risk of colorectal cancer.
Drinkers should also moderate their alcohol consumption with water or fruit-based drinks and be sure to finish the glass completely before filling it to keep a reliable count of how much they are consuming.
Nichole also recommended avoiding processed meats, such as bacon, ham, and pre-cooked sausages such as chorizo and hot dogs.
He said these meats have been linked to an increased risk of colorectal cancer.
“The high heat involved in meat processing can produce carcinogenic compounds such as polycyclic aromatic hydrocarbons and heterocyclic amines, further increasing the risk of cancer,” he said.
“Red meat contains heme iron which, when metabolized, can generate harmful compounds that could damage the colon.”
According to the Cancer Council, there is strong evidence that processed meats increase the risk of bowel cancer.
Processed meats can be high in fat and salt and should be limited or avoided completely.
This includes things like frankfurters (hot dogs), salami, chorizo, cabanossi, kransky, corned beef, pepperoni, pastrami, bacon, and ham.
Sausages like those that many barbecue are safe because they are not allowed to contain nitrate or nitrite as a preservative, which has been linked to stomach cancer.
Dr. Kimmie Ng, an oncologist at the leading Dana-Farber Cancer Center, has dedicated her life to the study of gastrointestinal cancers and is especially concerned about the increase in these types of cancers in people under 50 years of age.
Nichole said the science behind why foods increase cancer risk is “revealing.”
“Alcohol is metabolized into acetaldehyde, a known carcinogen, while processed meats contain compounds such as nitrites and N-nitroso compounds, which can wreak havoc on our DNA, increasing the risk of cancer,” he said.
Nichole’s advice comes as a leading doctor launched one of the world’s first centers dedicated to studying an explosion of cancers in young people.
Dr. Kimmie Ng has become a front-line witness to one of the biggest medical mysteries of her generation.
In the 1990s, doctors began to see an increase in the number of otherwise healthy people under age 50 suffering from cancer, especially colorectal cancer.
Three decades later, scientists expect the number of patients with early-onset colon cancer to double by 2030, in what some have called an “epidemic.”
Dr Ng, who specializes in gastrointestinal cancers, which also include stomach and pancreatic cancers, said the days when cancer was a disease of the elderly were over.
‘That’s not what we’re seeing in our clinics. In reality, these very, very young people are usually very healthy,” he said.
Rates of gastrointestinal cancers increased most markedly in the youngest age group, followed by the 20- to 29-year-old cohort. There were also more cases of gastrointestinal cancer among older people, although in that case it is still considered early-onset cancer.
“They are very active, exercise a lot, eat healthy diets and have no history of cancer in their family or history of genetic syndrome.”
This alarming new cohort does not have cancer in the family, does not smoke and drinks less than previous generations.
Dr Ng asked: “Why do these otherwise healthy young people, in the prime of their lives, develop cancer, and often in very advanced stages of cancer?”
He said that until doctors know more, patients under 50 should be on the lookout for alarming symptoms of cancer.
The three main signs that appear years before a diagnosis are: blood in the stool, changes in bowel movements, and stomach pains.
He added that fatigue and unexplained weight loss are also highly suggestive.
Junk food, plastic pollution and overuse of antibiotics are some of the factors theorized to be behind the rise in early-onset cancers, but the evidence is inconclusive.
