7 dishes in the tray of rice stimulate cancer cells to form
Cancer Cancer is a complex disease, with many different types of cancer and many factors that can contribute to cancer development. In particular, genetic makeup plays a certain role in the formation of cancer. In addition, there are many external factors that you can control, like your lifestyle habits. In fact, research shows that up to 80-90% of melanomas are related to extrinsic factors.
One of the external factors that you need to control is your diet. The reason is because there are many studies showing that certain foods are associated with a higher risk of cancer. It may increase the risk of diabetes type 2 and obesity, which in turn promote the formation of different types of cancer. Here are the top 7 foods that are at risk of developing cancer that you should limit their use.
7 dishes in the stimulating rice tray cancer cell form
1. Processed meat
According to Healthline, processed meat is any meat that has been preserved by smoking, salting, handling, or canning. Most processed meats are red meats. Some examples of processed red meat include: hot dogs, sausages, beef jerky, bacon…
Research from the Department of Pharmaceutical Chemistry, College of Pharmacy, University of Minnesota (USA) shows that the methods used to prepare meats can create carcinogens. Example: Treating meat with nitrites can form a carcinogen called N-nitroso compounds. Smoked meats can also lead to carcinogenic polycyclic aromatic hydrocarbons (PAHs).
According to a 2019 study, processed meat is a major risk factor for colorectal cancer or stomach cancer.
2. Fried food
When starchy foods are cooked at high temperatures, a compound called acrylamide is formed. This can happen during frying, baking, roasting and baking.
Fried starchy foods are especially high in acrylamide. This includes french fries, sweet potato fries…
According to a 2018 review, acrylamide was found to be carcinogenic in studies performed on rats. The International Agency for Research on Cancer (IARC) has also classified them as “possibly carcinogenic to humans”. Acrylamide damages DNA and induces apoptosis, or cell death.
Eating a lot of fried food also increases the risk of type 2 diabetes and obesity. These conditions can promote oxidative stress and inflammation, further increasing cancer risk.
3. Overcooked food
Overcooked foods, especially meats, can produce carcinogens. According to a 2020 study, cooking meat to high temperatures produces cancer-causing PAHs and heterocyclic amines (HCAs). These substances can increase your risk of cancer by changing the DNA of your cells.
Cooking methods that cause food to overcook include: grilling, pan-frying, frying food…
The US Food and Drug Administration also says that overcooking starchy foods, like potatoes, increases acrylamide formation.
To reduce the risk of carcinogens from high-heat cooking, try healthier cooking methods like: low-heat roasting, cooking in a crock pot or slow cooker.
4. Foods High in Sugar and Refined Carbohydrates
Sugary foods and refined carbs may indirectly increase the risk of cancer. For example, sugary drinks, baked goods, white bread, white rice, sugary cereals…
Eating foods high in sugar and starch can increase your risk of type 2 diabetes and obesity. According to a 2020 study, both diabetes and obesity can promote inflammation and oxidative stress – which can increase the risk of certain types of cancer.
To limit the health effects of refined carbohydrates, try to swap out these foods for healthier ones like: whole grain bread, brown rice, oats.
5. Diet soda and carbonated drinks
Sugary drinks like diet sodas and carbonated drinks are things that cause weight gain and don’t provide you with nutrition. These drinks contain artificial sweeteners that have been found to increase the risk of cancer. Instead of carbonated drinks, drink lemonade, coconut water, sugarcane juice or fresh fruit juice without sugar to reduce your risk of developing cancer.
6. Red meat
A study published by Oxford University Press, UK in 2007 said that red meat contains a protein that has the ability to damage the human intestine, while increasing the risk of colon cancer. That protein is heme – what gives meat its red color, which is also what can damage the lining of our intestines.
Red meat is classified by WHO as Group 2A, meaning “possibly carcinogenic to humans”.
The American Cancer Society recommends that, to reduce your cancer risk, you should eat no more than 65-100g of cooked red meat per week. Instead, eat more beans and white meat like fish and chicken.
7. Salted fish
Salting is a traditional method of preserving food – especially fish – commonly used in Southeast Asian countries and China. This preservation method, although delicious, also promotes the formation of cancer.
WHO lists salted fish as a Group 1 carcinogen, just like processed meat. Instead of eating salted fish, you can replace it with fresh fish or seafood such as shrimp, mussels or squid.
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