US Nutritionist Reveals 3 Foods to Avoid to Reduce Cancer Risk
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Concerns about rising cancer rates have prompted a leading US oncology nutritionist, Nicole Andrews, to share her top three foods to avoid. Andrews emphasizes the importance of proactive health choices, stating, “Knowledge is power.And I’m here to reveal the facts about how to reduce your cancer risk.”
Andrews highlights the potential impact of dietary changes on cancer prevention and recovery, adding, “Learning a simple method to reduce the risk of cancer or reduce the risk of it coming back can make a difference in your daily life both mentally and physically.” Her advice focuses on three key areas:
1. Processed Meats: A Cancer Risk Factor
Processed meats, including sausages, hot dogs, bacon, and deli meats, are a critically important concern. The World Health Association classified processed meat as “carcinogenic to humans” in 2015 due to strong epidemiological evidence linking it to cancer,particularly colon cancer. Andrews explains the dangers: “Processed meat is salted, smoked, or preserved with chemicals for long-term storage.”
The MD Anderson Cancer Center in Texas points to heme nitrates and nitrites in processed meats as damaging to intestinal lining cells, increasing cancer risk. Moreover, high-temperature cooking of processed meats creates heterocyclic amines and polycyclic aromatic hydrocarbons, chemicals known to cause cancer in animals.
2. Alcoholic Beverages: Linked to multiple Cancers
andrews states unequivocally,”I keep alcohol out of my life.” Research strongly links alcohol consumption to at least seven types of cancer, including breast, colon, liver, and throat cancers. U.S. Surgeon General Vivek Murthy has called for warning labels on alcoholic beverages,noting that “16.4% of breast cancer cases are attributable to alcohol use.” The reason? Alcohol elevates estrogen and other hormones linked to breast cancer, and its metabolism produces DNA-damaging chemicals that can lead to tumors.
3. Dietary Supplements: proceed with Caution
Andrews cautions against relying on supplements for cancer prevention. She advises, “Do not seek dietary supplements to reduce your risk of cancer. Becuase in reality, eating too many dietary supplements may increase the risk of cancer.” She cites the example of high beta-carotene intake, linked to increased lung cancer risk in smokers. Andrews concludes, “I don’t take any supplements unless recommended by a doctor. I get all my nutrients from food.”
This data is for general knowledge and does not constitute medical advice. Consult with your healthcare provider for personalized guidance on cancer prevention and dietary choices.
Nutrition Expert Explains: Foods to Avoid for Lowering Cancer Risk
Cancer remains a global health concern, prompting researchers and medical professionals to explore every avenue for prevention. Recently,oncology nutritionist Nicole Andrews shared her expertise on three common foods that should perhaps be limited in a diet to help mitigate cancer risk.
Understanding the Link Between Diet and cancer
WTN Senior Editor: Welcome, Dr. Melissa Brown, renowned oncology nutritionist and researcher.
Thank you for joining us today to discuss this vital topic. Can you shed some light on the connection between our diet and cancer risk?
Dr. Melissa Brown: Absolutely. While cancer is complex, research increasingly shows that dietary choices can play a meaningful role in both prevention and recurrence. Certain foods and components within them can either promote inflammation and cellular damage, potentially contributing to cancer progress, or offer protective benefits.
Processed Meats: A Clear and Present Danger
WTN Senior Editor:
Nicole Andrews highlights processed meats as a major concern. Could you elaborate on why thes foods are considered so risky?
dr. Melissa Brown: Processed meats like bacon, sausage, and deli meats undergo curing, smoking, and salting processes that create harmful compounds.
Nitrites and nitrates,frequently enough added as preservatives,can form carcinogenic substances called nitrosamines in the body.Additionally, high-heat cooking methods used for these meats produce carcinogenic heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). The World Health Organization classifies processed meat as a Group 1 carcinogen, putting it in the same category as tobacco smoke.
Alcohol: Beyond the Health Warnings
WTN Senior Editor:
Alcohol consumption is widely acknowledged to be detrimental to health. what specific links have been established between alcohol and cancer risk?
dr. Melissa Brown: Research has consistently shown that alcohol consumption is linked to an increased risk of at least seven types of cancer, including breast, colorectal, liver, and head and neck cancers. Alcohol elevates estrogen levels, which are linked to breast cancer, and its metabolism generates DNA-damaging chemicals, directly increasing the risk of tumor formation.
Dietary supplements: Proceed wiht Caution
WTN Senior Editor: Andrews advises against relying on supplements for prevention. Why is that?
Dr. Melissa Brown: While some supplements may offer benefits, using them excessively or without medical guidance can be counterproductive.
High doses of certain supplements, like beta-carotene, have actually been associated with an increased risk of lung cancer in smokers. It’s essential to prioritize obtaining nutrients from whole foods.
WTN senior Editor: Dr. Brown,thank you for sharing your insights with our readers.
Dr.Melissa Brown: You’re welcome. Let’s prioritize nutritious choices and educated decision-making about our dietary habits. It’s a powerful step in taking control of our health!
