The Top Five Cancer-Causing Foods
Cancer is a disease
that can be caused by hereditary and environmental factors. While some
people develop cancer regardless of steps taken to prevent it, there is
evidence that limiting the consumption of some foods could prevent or
delay the onset of cancer, especially for those with a known family
history of cancers of the digestive system. Cancer-promoting foods are
typically rich in refined sugars, processed carbohydrates, preservatives
and byproducts of deep-frying. Many of these foods also have harmful
effects on health in general, effecting the cardiovascular, nervous and
reproductive systems. These cancer-causing foods can contribute to the
development of diabetes, obesity and heart disease.
Sweetened Beverages
Food
sources high in refined sugars such as sweetened beverages, sodas and
many juices can increase cancer risk. A 2010 study in the journal
"Cancer Epidemiology, Biomarkers & Prevention" shows that
individuals who consume two or more servings of soda per week have an 87
percent higher chance of developing pancreatic cancer compared to
individuals who do not consume soft drinks. Other studies have shown
links between sugar consumption and cancers of the stomach and colon.
While sugar itself does not directly turn healthy cells into cancer, it
is the preferred food source for cancerous cells and helps to promote
tumor growth during the tumor formation process. Over time, a heavy
sugar intake can also increase overall metabolic output of cells,
increasing the amount of oxidative byproducts that are produced and
released into their environment.
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Fried Potatoes
Fried
foods increase one's risk of developing cancer, especially when they
contain hydrogenated oils, trans-fats, and a byproduct of the
deep-frying process called acrylamide. Acrylamide is a well- known tumor
causing agent and also a potent neurotoxin, having adverse effects not
only on the brain, but on the reproductive system as well. High
carbohydrate foods such as potatoes readily produce acrylamide during
the frying process. This places many fried potato products such as
french fries, tater tots, potato chips and hash browns high on the list
of cancer-causing foods.
Doughnuts
Doughnuts
are the culmination of three major classes of cancer causing foods;
they are deep-fried, contain high levels of sugars and are based on
heavily refined carbohydrates. The combination of by-products from the
frying process together with heavy amounts of sugar and processed flour
make doughnuts particularly risky to those hoping to reduce cancer risk.
Hot dogs
Preserved,
cured or pickled meats are a known risk factor in stomach cancer and
other malignancies of the digestive system. Such meats are even more
dangerous when ingredients such as sodium nitrate, a key preservative in
hot dogs and other meat products is added into the mix. Hot dogs and
other preserved, salted meats such as bacon or bologna should be
consumed in moderation or avoided, especially for those at risk for
stomach cancer.
Burned Meats
When
organic plant or animal matter is burned, a number of toxic, mutagenic
by-products are formed. Many of these by-products are exactly the same
as those produced in the burning of tobacco that accounts for the toxic
and cancer promoting effects of cigarettes. According to the National
Cancer Institute, cancers of the colon, stomach and other digestive
system malignancies are associated with high intake of charred or burned
meats. While this effect has not yet been rigorously established for
other burned foods such as burnt toast, the same effect is possible.
Category: Health
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