Regular consumption of sugary beverages, including sodas and certain artificial fruit juices, has been associated with an increased risk of obesity, type 2 diabetes, and some cancers like pancreatic cancer.
And indeed, an increase in sugars from sugary drinks was positively associated with overall cancer. According to a study conducted in Translational Cancer Research, It was calculated that for each increase of 10 g/day of sugars from sugary drinks, there was a 16% relative risk increase of cancer from all cancer sites.
Regular consumption of processed meats like bacon, sausages, hot dogs, and deli meats has been linked to a higher risk of colorectal cancer. Classified as a Group 1 carcinogen, it is connected specifically to colorectal and stomach cancer. According to the American Cancer Society, processed meats often undergo various preservation methods, including curing, smoking, salting, and adding nitrates or nitrites.
During these processes, certain chemicals can form, such as nitrosamines and polycyclic aromatic hydrocarbons (PAHs), which have been classified as probable carcinogens. These chemicals can damage DNA and potentially lead to the development of cancerous cells.
Who’d have thought some fish would be such a big deal? Well, concerns have been raised about certain contaminants found in farmed salmon, primarily polychlorinated biphenyls (PCBs) and dioxins. These contaminants can accumulate in the fatty tissues of farmed fish, including salmon, through their feed and the aquatic environment in which they are raised.
Cleveland Clinic states that PCBs and dioxins are persistent organic pollutants that can have harmful effects on human health, including potential links to cancer. To minimize any potential risks, it is advisable to consume a variety of fish and seafood, including both wild-caught and farmed options and follow guidelines provided by health authorities regarding fish consumption and potential contaminants.
Even sliced bread is bad? It turns out that potassium bromate is a chemical compound that has been used as a food additive, particularly in the baking industry, to improve dough elasticity and strengthen the structure of baked goods. However, it is important to note that the use of potassium bromate as a food additive has been banned or restricted in many countries due to concerns about its potential carcinogenic properties. Unfortunately, it's still very much legal in America.
Potassium bromate is classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). The main reason for this classification is its ability to cause DNA damage and put unnecessary stress on organ cells. Studies conducted on animals have shown that potassium bromate can lead to the development of tumors, particularly in the kidneys, thyroid, and other organs.
Acesulfame-K, also known as acesulfame potassium or Ace-K, is an artificial sweetener that is commonly used as a sugar substitute in various food and beverage products. Its safety has been a subject of research and regulatory scrutiny.
Both the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have reviewed the safety of acesulfame-K and have determined it to be safe for consumption within acceptable daily intake limits. However, because of its popularity in many sugar-free drinks, like Diet Coke/Coke Zero and Sugar-Free Tropicana, many overlook the recommended daily limit.
When starchy foods like potato chips and fries are cooked at high temperatures, such as deep-frying or baking, acrylamide can form. Acrylamide is a chemical that is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC). PAHs are a group of chemicals that can be formed when foods are cooked at high temperatures.
This means that you might want to consider tossing that old fryer in the back of the cupboard. PAHs are produced through the incomplete combustion of organic materials, including the charring of foods. Some PAHs have been identified as potential carcinogens. Things like potato chips and fries can contain higher levels of PAHs compared to other foods because of how they’re cooked.
Microwave popcorn has been a subject of concern regarding its potential link to cancer due to a chemical compound called perfluorooctanoic acid (PFOA) or perfluorooctanoate. PFOA belongs to a class of chemicals known as perfluoroalkyl substances (PFAS), which have been associated with various health risks.
PFOA is classified as a potential carcinogen by some regulatory agencies, including the International Agency for Research on Cancer (IARC). Studies conducted on animals have shown that prolonged exposure to high levels of PFOA can lead to the development of certain types of cancer, including liver, testicular, and pancreatic cancer. Whether it's the bag or the kernels themselves, maybe avoid microwave popcorn.
We have a little bit of bad news: alcohol consumption has been linked to an increased risk of developing certain types of cancer. The connection between alcohol and cancer is well-established, and several mechanisms have been proposed to explain this relationship.
When alcohol is metabolized in the body, it is converted into acetaldehyde, a toxic substance that can cause damage to DNA and proteins. Acetaldehyde is classified as a Group 1 carcinogen by the IARC, meaning it is recognized as a substance that can cause cancer in humans. Prolonged exposure to acetaldehyde can lead to the formation of mutations in DNA, which can contribute to the development of cancer.
Canned tomatoes are convenient, but are they dangerous? Possibly. When consumed in moderation, do not generally pose a significant risk of cancer. However, there has been some concern regarding the potential for canned tomatoes to contribute to cancer due to a compound called bisphenol A (BPA).
BPA is a chemical used in the production of certain plastics and resins, including the lining of some food cans. It has been associated with various health risks, including potential carcinogenic effects. It’s something we already avoid for babies, so why not take the same care when we're adults? Since canned tomatoes are acidic, there is a possibility that small amounts of BPA could leach from the can lining into the food.
The potential link between artificial colors/food dyes and cancer has been a subject of study and debate. Some studies have suggested a possible association between certain artificial colors and an increased risk of cancer. However, the evidence is not conclusive, and regulatory agencies have set safety limits for the use of these colors in food.
The evidence from human studies on the association between artificial colors and cancer is limited and inconclusive. Studies from Biomed Central have suggested a potential link between certain artificial colors and an increased risk of cancer, while others have found no significant association. Not to mention other side effects, “A high-quality meta-analysis is supportive of the hypothesis that synthetic food dye exposure is associated with adverse behavioral effects in children.”
Hydrogenated oils, also known as trans fats, have been associated with an increased risk of cancer and various other health problems. Things like Vegetable Shortening, Stick Margarine, and Non-Dairy Creamer are high in trans fats. Trans fats are artificially created through a process called hydrogenation, which involves adding hydrogen to vegetable oils to make them solid at room temperature and increase their shelf life.
It’s something most brands do as a way to make more foods’ shelf life longer, and it is something doctors already warn against! Some studies have suggested that trans fats may promote the growth and proliferation of cancer cells. They can alter the expression of genes involved in cell cycle regulation, apoptosis (programmed cell death), and angiogenesis (formation of new blood vessels to support tumor growth), potentially favoring tumor development.
Foods that are high in carbohydrates, like pasta, are classified under the glycemic index. The glycemic index (GI) is a measure of how quickly a carbohydrate-containing food raises blood glucose levels compared to a reference food, usually pure glucose or white bread. While the GI is primarily used to guide individuals with diabetes in managing their blood sugar levels, its potential link to cancer is a topic of ongoing research.
Foods with a high glycemic index can cause a rapid and significant increase in blood glucose levels, leading to a corresponding increase in insulin secretion. High insulin levels, along with the production of insulin-like growth factors (IGFs), can promote cell growth and proliferation, which can contribute to cancer development. We hate to cut carbs, but cancer is risky business.
Our next grill-out won't be the same. The consumption of red meat, such as beef, pork, and lamb, has been associated with an increased risk of certain types of cancer. When red meat is cooked at high temperatures, such as grilling, frying, or broiling, it can lead to the formation of HCAs and PAHs.
These chemicals have been classified as possible human carcinogens by the International Agency for Research on Cancer (IARC). HCAs and PAHs can damage DNA and potentially increase the risk of colorectal, pancreatic, and prostate cancers. It’s recommended to try and eat no more than one serving of red meat a day or two servings three-four times a week.
Mineral oils are sometimes used in food-related applications, primarily in the form of food-grade white mineral oil or liquid paraffin. These oils are used for various purposes, such as lubrication, anti-foaming agents, or as a protective coating for fruits and vegetables like apples, citrus fruits, cucumbers, and tomatoes.
However, there have been concerns about the potential health effects of mineral oils in food, including their potential link to cancer. Mineral oils used in food applications can be a potential source of contamination with impurities, including polycyclic aromatic hydrocarbons (PAHs). PAHs are a group of chemical compounds that can be formed during the processing or production of mineral oils.
Believe us when we say we love convenient food, but they can contain high levels of additives, preservatives, artificial flavorings, and other chemical compounds. Some of these additives — like the ones used for preservation — have been associated with an increased risk of cancer, particularly colorectal cancer.
Additionally, certain cooking methods used in the production of instant foods, such as deep-frying and high-temperature cooking, can lead to the formation of harmful substances like acrylamide. NBC reported a study concluding, “A 10 percent increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10 percent in risks of overall and breast cancer.”
We want to believe flour is safe because we've been eating it for so long, but it really isn't. When white flour undergoes its refining process, it removes some stuff that can be surprisingly bad for you. How could white flour do this to us?!
The refining process of white flour removes the outer bran layer, which is rich in dietary fiber. We need that fiber to stay regular and to avoid getting several types of cancer like colorectal cancer. Since refined grains (particularly flour) are so popular in our grocery stores, choosing white flour over whole wheat flour can actually increase your risk of cancer.
Cheese isn’t safe either. Rising concerns are related to the high-fat content in cheese, as diets high in saturated fat have been associated with an increased risk of certain cancers, particularly colorectal cancer. Additionally, cheese contains varying levels of dietary cholesterol, and excessive consumption of cholesterol-rich foods has been linked to an increased risk of heart disease and potentially certain types of cancer.
Cancer Research UK (CRU) put out this statement, “Some countries use a hormone called bovine somatotropin (BST) to speed up or increase the production of milk or meat. But in the UK and the rest of Europe, there is a ban on farmers using this hormone.” Did you notice that the U.S. wasn’t mentioned in the statement?
Everyone likes eating salads in order to start eating healthier. However, concerns have been raised regarding their potential link to cancer due to various factors. One of the main concerns is the use of additives and preservatives in prepared salads to enhance their flavor, texture, and shelf life.
At this point, I don't think any of us need a reminder why preservatives like nitrates and nitrates have sparked concern. Additionally, factors like contamination play a big role in preparing vegetables for salads. Things like consistent recalls and warnings about washing your produce have, unsurprisingly, raised a lot of concern about how healthy some of these salads really are.
As the very life-blood of many Americans, coffee is great! But maybe take the time to make your own at home rather than grabbing one at McDonald’s. Not only can burning the coffee destroy the taste, but using water that’s too hot can potentially release more HCAs into the brew.
Plus, the excessive consumption of very hot beverages, like coffee, has been associated with an increased risk of esophageal cancer. So seriously, let it cool down! A study reviewed by NLM said, “This large prospective cohort study revealed that coffee intake was inversely associated with colon cancer.”
Some studies have suggested a potential link between low-fat dairy consumption and an increased risk of certain cancers, particularly prostate cancer. One hypothesis is that when fat is removed from dairy products, the concentration of certain compounds, such as lactose and insulin-like growth factor 1 (IGF-1), may become relatively higher.
These compounds have been associated with potential cancer-promoting effects. Oxford University concluded, “People who consumed dairy products regularly had significantly greater risks of developing liver and breast cancer. For each 50g/day intake, the risk increased by 12% and 17%, respectively.”
So by now, most have probably heard that mercury isn’t the best thing in the world to eat. High-mercury fish can potentially contribute to an increased risk of cancer due to the toxic effects of mercury on the human body. However, it can also have harmful effects on other organs and systems in the body.
According to NLH (National Library of Medicine), their study stated: “Our prospective data found that increased toenail mercury concentrations were associated with increased skin cancer risk.” All this means you’ll want to avoid fish like grouper, herring, halibut, mahi-mahi, and catfish (or at least eat them in moderation).
Consuming foods high in salt or a diet high in sodium can increase the risk of gastric cancer (stomach cancer). Excessive salt intake can cause chronic inflammation of the stomach lining, which can contribute to the development of gastric cancer over time.
Another study by NLH determined, “Diets containing high amounts of food preserved by salting and pickling are associated with an increased risk of cancers of the stomach, nose, and throat.” So avoid things like beef jerky, banquet meals, and especially instant ramen.
As kids were told that getting enough calcium is important for our bones, and it is! But, if you don’t pay attention to how much you're getting, you might be surprised to find that it’s starting to hurt you. Some studies have suggested a potential association between high calcium intake, including from dietary sources, and an increased risk of prostate cancer.
And if you take calcium supplements, kidney stones might be in your distant future as well! The National Cancer Institute concluded, “Consuming too much calcium—in excess of five grams a day, or three grams a day in people with existing kidney problems—can lead to several harmful side effects. Most of these side effects result from people taking too many calcium supplements.”
Put simply, when meats are smoked, they get VERY contaminated. As we’ve mentioned in some of these other foods, PAHs and HCAs should be avoided, and when meats are smoked, it can lead to the formation of nitrosamines, which are carcinogenic compounds.
All of this is to say, “We ought to start baking more of our dinners.” The Cleveland Clinic’s interview with dietitian Gillian Culbertson, RD, prompts his statement about the contaminants, “These compounds are created when fluids and fat drip from the meat onto the heat source and as a byproduct of the smoke.”
Hey, as long as they aren’t deep-fried or drenched in cheese, vegetables are healthy, right? Well, like so many other cooked foods on the list, overdoing it will lead to some nasty chemicals.
“When cooking over high heat, especially an open flame, you are exposed to two main carcinogens: heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer,” says Columbia University. To minimize the formation of HCAs and PAHs, it is recommended to marinate vegetables before grilling, cook them at lower temperatures, and avoid charring or burning.
Calcium supplements aren’t the only source of extra calcium that you should avoid. Some studies have suggested that certain components found in milk may promote the growth of cancer cells. Additionally, milk and dairy products contain high levels of calcium, which may interact with other compounds in the body and potentially increase the risk of certain types of cancer, particularly prostate and ovarian cancer.
According to the Physician’s Committee, “Lactose in cow’s milk may play a role in ovarian cancer risk. Studies suggest that when lactose breaks down into galactose, a sugar in lactose, it may interfere with a hormone that regulates function of the ovaries and eventually lead to ovarian cancer.”
Did you know balsamic vinegar is one of the oldest condiments in the world? Well, now you do, and you can know that it’s not the best for you because of how it’s made. We won’t go deep into the process of making the vinegar here, but what’s important is to know the barrels that the vinegar is fermented in.
Even though the process has been around for so long, not many changes have been made by those who make it, using vintage barrels and traditional grape growing techniques, many vinegars are left tainted by lead that seeps into it as it ages. Environmental Health News reported, “Eating one tablespoon a day of some aged balsamic or red wine vinegars can raise a young child's lead level by more than 30 percent.”
Rice needs a lot of water to grow. If there was one thing to say about growing rice, that’s it. However, not many know that rice contains arsenic. Admittedly, the levels of arsenic vary depending on the environment and the type of rice.
However, long-term exposure to high levels of arsenic has been associated with an increased risk of certain types of cancer, including lung, bladder, and skin cancer. Columbia University recognized a study saying, “ A total of 9,400 participants developed incident cases of cancer during follow-up, with breast and lung cancer cases being the highest numbers of cases.”
That’s right, more fish! Mercury, as many know, is a naturally occurring heavy metal that can be found in varying levels in certain fish, including tuna. It enters water bodies through industrial pollution and settles in the tissues of fish. High levels of mercury exposure can have detrimental effects on the nervous system and can also be associated with an increased risk of certain cancers.
Healthline states, “A standard can of tuna is 142 grams. In addition, people in the study who ate 14.2 grams of tuna per day on average had a 20 percent higher risk of malignant melanoma and a 17 percent higher risk of melanoma in situ compared to those who ate 0.3 grams per day on average.”
We love coffee, so of course we love Lattes, but this is a culmination of many other factors that we’ve explained before. Many flavored lattes contain artificial ingredients such as artificial flavorings, colorings, and perservatives.
These additives may include compounds like artificial sweeteners, high-fructose corn syrup, and flavor enhancers, which have been subject to scrutiny in terms of their potential health effects. Some artificial sweeteners, such as aspartame or sucralose, have been studied for their potential links to cancer. Not to mention the additive negative effects of weight gain and cholesterol on the likelihood of cancer.
