Nichole Andrews, a registered dietitian specializing in oncology, informs the public that two consumed items increase the risk of cancer: alcohol and processed meat. Andrews, who has supported thousands of cancer survivors through diet modification, advises that reducing the consumption of these two substances also reduces the risk of the disease, reports .
It belongs to carcinogens group 1 (same category as tobacco) and increases the risk of breast, liver, colon, mouth, throat and stomach cancer. The reason is ethanolwhich is a carcinogen. According to the WHO, there is no safe amount of alcohol to drink light to moderate consumption causes half of all cancers attributed to alcohol. The best way to reduce risk is to limit income to a minimum.
It includes hot dogs, deli meats, sausages, bacon and other meats transformed by salting, smoking, fermentation or other processes. WHO also classifies it as carcinogen group 1. The risk of colon cancer is increased by chemicals such as it, nitrates/nitrites (which form N-nitroso compounds) a heterocyclic/polycyclic amineswhich damage the cells of the intestine. Andrews advises to eat more unprocessed meat.
Both organizations WHO aj Cancer Research UK confirm that this connection is as dangerous as the connection with tobacco. Andrews explains that sugar itself does not cause cancer nor does it cause it to grow faster, since all cells use glucose for energy. Exclusion of sugar does not “starve” cancer cells.
The real risk associated with high sugar intake (or any excess calories) is excess adipose tissue. This tissue produces inflammatory hormoneswhich promote the growth of tumors, thereby indirectly increasing the risk of cancer. Dietitian’s advice: Instead of completely eliminating sugar is key balance and focus on fat reductionthrough a balanced diet, regular exercise and muscle building.
