The choices made daily on the food diet, is not new, they have a decisive impact on our health. It is no coincidence that the most common oncological pathology in Italy, immediately after breast cancer, is colorectal cancer. Estimates report, in 2020, 43,702 new diagnoses related to an unhealthy lifestyle, devoid of movement and incorrect nutrition. And it is precisely on this that we would like to focus, inviting a more responsible and aware consumption of what let’s eat everyday. Those that we will highlight are products qualified by the World Health Organization as definitely carcinogenic.
The WHO List of Carcinogens
Since 2015 the ready of products certified by the WHO as carcinogenic has expanded, including processed meat among the most incidents for the colorectal. In fact, it seems that more than red meat and dairy products, this is the killer food that triggers colon cancer according to studies. Experts recommend reducing the intake of sausages and processed meats such as salami, hot dogs and sausages.
The same should be said more generally for cured meats with smoke or salt such as ham, bacon and bacon.
Along with these, the well-known cigarette smoke, alcohol, x-rays, and gamma-rays are among the most lethal agents for the colon.
More than red meat and dairy, this is the killer food that triggers colon cancer
As a further confirmation, the EPIC Project (European Prospective Investigation into Cancer and Nutrition) states that the risk of death from cancer is directly proportional to the consumption of processed meat.
This of course must not let the guard down towards red meats, especially if cooked on the grill, and cheeses. Excessive consumption would, however, increase cholesterol and dangerous fat reserves that could injure the digestive system and the cardiovascular system.
What are the right consumptions?
Of course, for such delicate issues we cannot make approximate choices, and it is therefore essential to consult a nutritionist about the best moves. However, experts from the EPIC Project indicate that by limiting consumption to 20g of processed meat per day, we could reduce premature deaths by 3% each year.
Therefore, moderate consumption of sausages is allowed, as well as cheeses and red meats. However, these should be cooked non-violently, preferring steaming or baking.
Finally, a good intake of fibers and proteins, possibly of vegetable origin, is always recommended.
Deepening
