Two foods that increase your risk of cancer

Famous American nutritionist and oncologist Nicole Andrews, author of the book Sugar Doesn’t Feed Cancer: A Complete Guide to Cancer Prevention, Nutrition, and Lifestylepoints to two significant risk factors for cancer that are usually underestimated: diet and lifestyle. According to Andrews, diet and beverages consumed directly affect people’s overall health and therefore their risk of developing tumors. Scientific research supports this claim, highlighting the importance of a balanced diet and a healthy lifestyle to prevent this disease.

In this sense, the expert assures, processed meat And alcohol “They are the only ones that increase the risk of consuming several different types of cancer.” This was expressed in a video he shared on his TikTok account, which has already received almost 110 thousand views since its publication.

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In 2015, the World Health Organization (WHO) classified processed meat as carcinogenic. And recent research suggests that frequent consumption of red or processed meat may increase 40% risk cancer development. According to the University of Texas MD Anderson Cancer Center, processed meats include foods such as ham, sausage, pepperoni and bratwurst,

Lindsay Walford, a health nutritionist at MD Anderson Cancer Center, explains that eating processed meats such as bacon and cold cuts can increase your risk of stomach and colorectal cancer. Although researchers are still not entirely sure why processed meat increases the risk of cancer. One hypothesis suggests that the determining factors may be the nitrates used in its processing and the high temperatures used..

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Researchers from the Keck School of Medicine of the University of Southern California, in a study published in the American Association for Cancer Research journal Cancer Epidemiology, Biomarkers & Prevention, found evidence that Links red meat consumption to increased risk of colorectal cancer. The study identified two genetic markers – the HAS2 and SMAD7 genes – that are associated with an increased risk of developing this disease.

These findings provide further insight into How red meat consumption may affect genetic predisposition in colorectal cancer, indicating a direct link between diet and changes in biological processes that can lead to cancer development.

According to the Centers for Disease Control and Prevention (CDC), “all alcoholic beverages, including red and white wine, beer, and liquor, are linked to cancer.”

Nicole Andrews explains that alcohol increases the risk of cancer because the body breaks it down into acetaldehyde, a chemical that damages DNA and interferes with the body’s ability to repair it. During the 49th Congress of the Spanish Society for the Study of the Liver (AEEH), experts concluded that approximately 55% of liver cancer cases are associated with alcohol consumption, even with occasional or episodic consumption.

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According to hepatologists, Excessive drinking on weekends is just as harmful as drinking alcohol every day. Andrews adds that drinking alcohol is not only linked to liver cancer, but also increases the risk of developing tumors of the breast, colon, mouth, throat and esophagus.

The American Cancer Society emphasizes that while there is no diet that can completely prevent cancer, incorporating specific foods into your daily diet can help reduce your risk of developing the disease. Thus, changing dietary habits appears to be a valuable strategy for the prevention of cancer pathologies.