From booze to bacon: Cancer dietitian warns against culinary culprits
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Disclaimer: The information provided in this article is for educational and informational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your GP or other qualified health provider with any questions you may have regarding a medical condition.
Navigating the aisles of your local supermarket can be a daunting task, especially when you're conscious of maintaining a healthy lifestyle in your golden years.
With so many products claiming to be ‘healthy’ or ‘natural’, it's hard to know what truly benefits your well-being and what might be a wolf in sheep's clothing.
Recently, a cancer dietitian shed light on two supermarket buys that she has strongly advised against, as they could significantly increase your risk of developing cancer.
Nichole Andrews, a registered dietitian nutritionist with expertise in oncology nutrition, assists cancer survivors in their recovery and health journey through dietary, exercise, and lifestyle interventions.
She identified alcohol and processed meats as among the most detrimental items to avoid in your grocery shopping.
‘I know everyone's telling you that everything increases cancer risk when it comes to food and it doesn't,’ Nichole pointed out.
According to her, alcohol, often enjoyed in social settings or as a way to unwind, has a darker side that can't be ignored.
Despite the occasional study praising the benefits of moderate wine consumption, Nichole warns that all types of alcohol have been linked to an increased risk of six different kinds of cancers.
‘Alcohol consumption isn't just a buzz-kill for your liver health; it also heightens the risk of breast, mouth, throat, oesophageal, and colon cancers,’ she explained.
The Australian Cancer Council supports this claim, stating that there is ‘convincing evidence’ that even small amounts of alcohol can increase cancer risk.
It's not just about cancer, either; alcohol consumption can also lead to weight gain and obesity and is linked to cirrhosis (scarring) of the liver, alcohol dependence, stroke, suicide, injury and car accidents.
For those who do choose to drink, moderation is key. Australian guidelines suggest limiting intake to no more than 10 standard drinks per week and no more than four on any given day, with at least two alcohol-free days to give your body a break.
And remember, pacing yourself with non-alcoholic drinks and keeping track of your consumption can help you stay within these guidelines.
Processed meats are the second culprit on Nichole's list, including items like bacon, ham, chorizo, frankfurters, and other pre-cooked sausages.
She noted that these meats are associated with a higher likelihood of developing colorectal cancer.
‘The high heat involved in processing meats can produce carcinogenic compounds like polycyclic aromatic hydrocarbons and heterocyclic amines, further upping the cancer risk,’ Nichole explained.
‘Red meats contain heme iron, which, when metabolised, may generate harmful compounds that could damage the colon.’
The Cancer Council has found strong evidence linking processed meats to an increased risk of bowel cancer. These meats are also typically high in fat and salt, which can contribute to other health issues.
It's worth noting that not all sausages are created equal.
In Australia, certain sausages that are commonly barbecued are not permitted to contain the preservatives nitrate or nitrite—which, reportedly, could potentially cause stomach cancer—making them a safer choice in moderation.
Nichole described the scientific explanation for how these foods elevate cancer risk as ‘eye-opening’.
‘Alcohol metabolises into acetaldehyde, a known carcinogen, while processed meats contain compounds like nitrites and N-nitroso compounds, which can wreak havoc on our DNA, raising cancer risk,’ she explained.
Nichole's guidance coincided with the establishment of one of the world's inaugural centres focused on researching the surge of cancer cases among young individuals, spearheaded by a prominent physician.
Dr Kimmie Ng, a specialist in gastrointestinal cancers, emerged as a firsthand observer of a significant medical enigma of our era.
In the 1990s, medical professionals started noticing an uptick in cases of cancer, particularly colorectal cancer, among individuals under 50 who were otherwise healthy.
Now, three decades later, researchers anticipate that the incidence of early-onset colon cancer will double by 2030, prompting some to classify it as an ‘epidemic’.
Dr Ng remarked that the era where cancer primarily affected the elderly is now behind us.
‘That is not what we're seeing in our clinics. Actually, these very, very young people are often very healthy,’ she pointed out.
‘They're very active, exercise a lot, follow healthy diets, and they don't have a history of cancer in their family, and they don't have a background of a genetic syndrome.’
This concerning new group lacks a family history of cancer, refrains from smoking, and consumes less alcohol compared to earlier generations.
‘Why are these otherwise healthy young people in the prime of their lives developing cancer and often very advanced stages of cancer?’ Dr Ng questioned.
She emphasised that until medical professionals gain further insight, individuals under 50 must remain vigilant for concerning symptoms of cancer.
The primary indicators, which manifest years before a diagnosis, include blood in the stool, alterations in bowel habits, and abdominal discomfort. Additionally, fatigue and unexplained weight loss are strongly indicative.
The surge in early-onset cancers has been attributed to factors such as unhealthy diet, plastic pollution, and excessive antibiotic use, although the evidence supporting these theories remains inconclusive.
As Nichole Andrews highlighted the detrimental effects of certain foods on cancer risk, it raises broader concerns about lifestyle habits and their impact on health.
Transitioning from her insights into specific dietary risks, it's essential to explore a wider spectrum of habits that may contribute to cancer susceptibility.
Delving into a comprehensive examination of lifestyle choices, including diet, exercise, and environmental factors, sheds light on the multifaceted nature of cancer prevention and underscores the importance of informed decision-making in promoting overall well-being.
What are your thoughts on Nichole's recommendations? Do you have your own ways of preventing the 'big C'? We'd love to hear your insights and suggestions in the comments below!
Navigating the aisles of your local supermarket can be a daunting task, especially when you're conscious of maintaining a healthy lifestyle in your golden years.
With so many products claiming to be ‘healthy’ or ‘natural’, it's hard to know what truly benefits your well-being and what might be a wolf in sheep's clothing.
Recently, a cancer dietitian shed light on two supermarket buys that she has strongly advised against, as they could significantly increase your risk of developing cancer.
Nichole Andrews, a registered dietitian nutritionist with expertise in oncology nutrition, assists cancer survivors in their recovery and health journey through dietary, exercise, and lifestyle interventions.
She identified alcohol and processed meats as among the most detrimental items to avoid in your grocery shopping.
‘I know everyone's telling you that everything increases cancer risk when it comes to food and it doesn't,’ Nichole pointed out.
Cancer dietitian Nichole Andrews recommended avoiding alcohol and processed meats to reduce cancer risk. Credits: Shutterstock
According to her, alcohol, often enjoyed in social settings or as a way to unwind, has a darker side that can't be ignored.
Despite the occasional study praising the benefits of moderate wine consumption, Nichole warns that all types of alcohol have been linked to an increased risk of six different kinds of cancers.
‘Alcohol consumption isn't just a buzz-kill for your liver health; it also heightens the risk of breast, mouth, throat, oesophageal, and colon cancers,’ she explained.
The Australian Cancer Council supports this claim, stating that there is ‘convincing evidence’ that even small amounts of alcohol can increase cancer risk.
It's not just about cancer, either; alcohol consumption can also lead to weight gain and obesity and is linked to cirrhosis (scarring) of the liver, alcohol dependence, stroke, suicide, injury and car accidents.
For those who do choose to drink, moderation is key. Australian guidelines suggest limiting intake to no more than 10 standard drinks per week and no more than four on any given day, with at least two alcohol-free days to give your body a break.
And remember, pacing yourself with non-alcoholic drinks and keeping track of your consumption can help you stay within these guidelines.
Processed meats are the second culprit on Nichole's list, including items like bacon, ham, chorizo, frankfurters, and other pre-cooked sausages.
She noted that these meats are associated with a higher likelihood of developing colorectal cancer.
‘The high heat involved in processing meats can produce carcinogenic compounds like polycyclic aromatic hydrocarbons and heterocyclic amines, further upping the cancer risk,’ Nichole explained.
‘Red meats contain heme iron, which, when metabolised, may generate harmful compounds that could damage the colon.’
The Cancer Council has found strong evidence linking processed meats to an increased risk of bowel cancer. These meats are also typically high in fat and salt, which can contribute to other health issues.
It's worth noting that not all sausages are created equal.
In Australia, certain sausages that are commonly barbecued are not permitted to contain the preservatives nitrate or nitrite—which, reportedly, could potentially cause stomach cancer—making them a safer choice in moderation.
Nichole described the scientific explanation for how these foods elevate cancer risk as ‘eye-opening’.
‘Alcohol metabolises into acetaldehyde, a known carcinogen, while processed meats contain compounds like nitrites and N-nitroso compounds, which can wreak havoc on our DNA, raising cancer risk,’ she explained.
Nichole's guidance coincided with the establishment of one of the world's inaugural centres focused on researching the surge of cancer cases among young individuals, spearheaded by a prominent physician.
Dr Kimmie Ng, a specialist in gastrointestinal cancers, emerged as a firsthand observer of a significant medical enigma of our era.
In the 1990s, medical professionals started noticing an uptick in cases of cancer, particularly colorectal cancer, among individuals under 50 who were otherwise healthy.
Now, three decades later, researchers anticipate that the incidence of early-onset colon cancer will double by 2030, prompting some to classify it as an ‘epidemic’.
Dr Ng remarked that the era where cancer primarily affected the elderly is now behind us.
‘That is not what we're seeing in our clinics. Actually, these very, very young people are often very healthy,’ she pointed out.
‘They're very active, exercise a lot, follow healthy diets, and they don't have a history of cancer in their family, and they don't have a background of a genetic syndrome.’
This concerning new group lacks a family history of cancer, refrains from smoking, and consumes less alcohol compared to earlier generations.
‘Why are these otherwise healthy young people in the prime of their lives developing cancer and often very advanced stages of cancer?’ Dr Ng questioned.
She emphasised that until medical professionals gain further insight, individuals under 50 must remain vigilant for concerning symptoms of cancer.
The primary indicators, which manifest years before a diagnosis, include blood in the stool, alterations in bowel habits, and abdominal discomfort. Additionally, fatigue and unexplained weight loss are strongly indicative.
The surge in early-onset cancers has been attributed to factors such as unhealthy diet, plastic pollution, and excessive antibiotic use, although the evidence supporting these theories remains inconclusive.
As Nichole Andrews highlighted the detrimental effects of certain foods on cancer risk, it raises broader concerns about lifestyle habits and their impact on health.
Transitioning from her insights into specific dietary risks, it's essential to explore a wider spectrum of habits that may contribute to cancer susceptibility.
Delving into a comprehensive examination of lifestyle choices, including diet, exercise, and environmental factors, sheds light on the multifaceted nature of cancer prevention and underscores the importance of informed decision-making in promoting overall well-being.
What are your thoughts on Nichole's recommendations? Do you have your own ways of preventing the 'big C'? We'd love to hear your insights and suggestions in the comments below!
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