The kind of food that you take determines your health. Some foods, if taken in high amounts, put you at a high risk of getting different types of cancer. It is possible to prevent cancer by consuming them in little portions infrequently. These are common foods that increase risk of cancer.
Processed meat and red meat
In 2015, the International Agency for Research on Cancer (IARC) reported on researched evidence that classified processed meat as a definite cause of cancer. Some of the processed meats are bacon, salami, and sausages.
Bacon is in the same groups as tobacco when it comes to substances that are likely to cause cancer. Processed meat contains chemicals that damage cells in the bowel. When these accumulate, they increase the chances of bowel cancer. These chemicals include haem, nitrates and nitrites, and heterocyclic amines and polycyclic amines.
Alcohol causes seven types of cancer. Drinking alcohol incorporates the risk of mouth cancer, pharyngeal (upper throat) cancer, oesophageal (food pipe) cancer, laryngeal (voice box) cancer, breast cancer, bowel cancer, and liver cancer.
Charred or burnt meat
Grilling meats at high temperatures leads to the emergence of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), chemicals that form when meat is cooked at high temperatures, especially in barbeques. According to the National Cancer Institute, HCAs and PAHs have been found to be mutagenic, which means they cause changes in DNA that may increase the risk of cancer.
High dairy consumption
Dairy refers to milk and any food products made from milk, such as cheese, cream, butter, and yogurt. Various observational studies have pointed out that high dairy consumption may inflate the risk of prostate cancer. This is due to an increased intake of calcium, insulin-like growth factor 1 (IGF-1) or estrogen hormones from gestating cows, all of which have been linked to prostate cancer.
Pickled or highly salted food
Little or no salt is better than highly salted food. Salt is sodium chloride. Too much of its intake is linked to an increased risk of stomach and nasopharyngeal cancer. One should eat no more than 5g of salt (2000mg sodium) each day.