WHO recommends avoiding these 5 foods to reduce cancer risk

Studies show that about 42% of cancer cases and 45% of cancer deaths are avoidable, through weight loss, physical activity, and healthy eating, according to the medical news site Medical News Today.

About 42% of cancer cases and 45% of cancer deaths are avoidable.

In particular, avoiding certain foods can significantly reduce your risk of cancer.

1. Red meat

The World Health Organization (WHO) classifies red meat as Group 2A, meaning it is “probably carcinogenic” to humans. Red meat includes beef, pork, lamb, veal, and goat.

Experts have found strong evidence that consuming large amounts of red meat increases the risk of colorectal, pancreatic and prostate cancers.

2. Processed meat

Processed meats are preserved by smoking, curing or salting, including: Sausages, bacon, ham, cold cuts.

The WHO says there is “convincing evidence” that processed meat causes cancer. A 2019 study found that consuming processed meat significantly increases the risk of colorectal cancer, stomach cancer, and breast cancer.

3. Alcohol

WHO classifies alcohol as a group 1 carcinogen

The WHO classifies alcohol as a Group 1 carcinogen, meaning there is sufficient evidence that it can cause cancer. Experts say alcohol increases the risk of cancers of the throat, esophagus, breast, liver, colon and rectum. The more you drink, the higher the risk.

4. Sweets

High sugar consumption can contribute to obesity, type 2 diabetes and chronic inflammation — all of which are risk factors for cancer.

Studies show that diabetes increases the risk of ovarian, breast, and uterine cancers. Furthermore, a diet high in sugar can increase blood sugar levels, a risk factor for colorectal cancer.

In addition, consuming too much sugar also causes obesity, which also increases the risk of certain types of cancer.

5. Burnt meat

Grilling or frying meat at high temperatures, especially charred meat, can create polycyclic aromatic hydrocarbons - carcinogens.

Frying or grilling meat directly over an open flame at very high temperatures — especially charred meat — creates chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons. Laboratory testing has shown that these substances are mutagenic, meaning they cause changes in DNA that can increase the risk of cancer, according to Medical News Today.

In addition, processed foods contain a lot of salt, sugar and some flavorings, colors, and additives - which can cause cancer. Agricultural products contaminated with pesticides also increase this risk.

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