Cancer Causing Foods Linked to 3 Culprits
Cancer causing foods ignite rethinking of best-loved foods.
Foods not only nourish the body, they nourish the soul. For instance, the thought of barbecuing meats conjures visions of good times with family and friends; and sugary deserts signify celebration and appreciation.
Combine these strong associations with fast food advertising and its no wonder we love so many of the foods that science now proves are cancer causing foods.
Cancer and Its Link to Cancer Causing Foods
There are more than 100 different types of cancer, with most named for the organ or type of cell in which they start.
Cancer occurs when DNA (genetic material) of a cell is damaged, producing abnormal cells or mutations that affect normal cell growth and division. Cells do not die when they should and new cells form when the body doesn’t need them.
These cells interfere with natural healing. They can invade other tissues and may form a mass of tissue called a tumor. They can also spread (metastasize) to other parts of the body through the blood or lymph systems.
Tobacco is the number one cause of cancer, but dietary factors including obesity contribute significantly, reports the World Health Organization (WHO).
3 Cancer Causing Culprits
Food additives and the way food is processed and prepared play key roles in making a food carcinogenic (cancer causing). Here are examples of key culprits:
6 Top Cancer Causing Foods
The culprits above make these foods top cancer causing foods.
Begin now to reduce or replace these foods with foods that help protect against cancer (fruits, vegetables, whole grains, and cold-water fish).
Cancer Causing Foods Key Points
It can be hard to stop eating cancer causing foods, especially if you’ve learned to love them. Yet, you can decrease your risk by watching out for these 3 culprits and decreasing how often you eat these 6 top cancer causing foods.
Sources and Resources
American Cancer society, “Alcohol Use and Cancer,” May, 2010, http://www.cancer.org/Cancer/CancerCauses/DietandPhysicalActivity/alcohol-use-and-cancer.
Environmental Protection Agency, “Poly Chlorinated Biphenyls (PCBs),” September, 2011, http://www.epa.gov/osw/hazard/tsd/pcbs/pubs/about.htm.
Houlihan, J., Environmental Working Group, “Results from Tests of Store-Bought Farmed Salmon Show Seven of 10 Fish Were So Contaminated With PCBs That They Raise Cancer Risk,” July, 2003, http://www.ewg.org/reports/farmedpcbs.
Mueller, Noel, et. al., “Soft Drink and Juice Consumption and Risk of Pancreatic Cancer: The Singapore Chinese Health Study,” Cancer Epidemiology, Biomarkers and Prevention, February, 2010, http://cebp.aacrjournals.org/content/19/2/447.full.
National Cancer Institute, Fact Sheet, “Chemicals in Meat Cooked at High Temperatures and Cancer Risk” at http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats.
National Cancer Institute, “What is Cancer?” October, 2010, http://www.cancer.gov/cancertopics/cancerlibrary/what-is-cancer.
UCLA Newsroom, “Pancreatic Cancers Use Fructose, Common in Western Diet, to Fuel Growth, Study Finds,” August, 2010, http://www.newsroom.ucla.edu/portal/ucla/pancreatic-cancers-use-fructose-165745.aspx.
World Health Organization, Food Safety, “Frequently Asked Questions – Acryamide in Food,” October, 2011, http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en.
www.USDA-FDA.com, “Beating Cancer with Nutrition” at http://usda-fda.com/articles/CancerNutrition.htm.