5 food groups that are likely to cause cancer

According to recommendations from K Hospital (Hanoi), improper nutrition is the leading cause of cancer, accounting for approximately 35% of all causes. The next group includes exogenous causes such as smoking and alcohol abuse (accounting for 30%), followed by endogenous disorders within the body (accounting for 10%).

Many cancers are linked to nutrition, such asesophageal cancerStomach cancer, liver cancer, colorectal cancer, nasopharyngeal cancer, breast cancer, endocrine cancers. A diet low in fruits and vegetables and high in protein, especially animal fat, increases the risk of cancer.

According to Dr. Nguyen Thi Trang, Head of the Nutrition and Dietetics Department at Quang Ninh Obstetrics and Pediatrics Hospital, there are currently many diverse diets. Each country has a different diet. In addition, we also have other diets such as the Mediterranean, DAS, Keto, Low Carb…

Food that has been fried in oil that has been reused multiple times can be harmful to health and, over time, may lead to cancer.

Doctor Trang advises that health status is entirely dependent on...dietEating less salt and sugar will improve your health. Foods rich in omega-3s, plenty of green vegetables, and fruits can also reduce your risk of cardiovascular disease by 30%. Diets high in fiber and unsaturated fats help prevent diabetes.

According to Dr. Trang, an unhealthy diet increases the risk of cancer. Documents from the American Cancer Institute show that food has many impacts on health. Certain groups of substances in food can cause cancer, specifically:

The first,Aflatoxin, a group of toxins, is commonly found in moldy grains, especially in moldy peanuts. Consuming this toxin increases the risk of liver cancer.

Monday,Acrylamide is commonly found in burnt starchy foods such as grilled corn, grilled sweet potatoes, and overcooked toast; it can also sometimes be found in homemade roasted coffee.

TuesdayBenzene is commonly found in bottled water, flavored drinks, and fruit-flavored beverages.

WednesdayBenzopyrene, a compound commonly found in fatty meats grilled at temperatures above 250°C, is also produced. Furthermore, the habit of reusing cooking oil repeatedly also contributes to its production. Therefore, people should limit their purchases of fried foods because restaurants often reuse cooking oil that has been stored for extended periods.

Thursday,Nitrosamines are commonly found in pickled foods such as pickled cucumbers and tomatoes, and in processed meats such as sausages, ham, and canned meat.

Among the above groups, many foods are quite familiar to Vietnamese people. For example, pickled eggplant can be eaten depending on the circumstances. Doctor Trang recommends that young people can eat pickled eggplant 3-4 times a week. People over 50 should eat it 1-2 times a week.

In addition to the aforementioned carcinogenic substances, Dr. Trang advises homemakers to also be mindful when choosing food additives to enhance color and shelf life. Unhealthy additives include food colorings such as lemon yellow (number 65), orange yellow (number 6), and red (numbers 3 and 40). Currently, both the European Food Safety Authority and the US FDA recommend using additives in the correct dosages and limiting the consumption of processed foods to reduce risks.

To limit the negative impact of food on the genome and prevent disease development, Dr. Trang further advises people to increase physical exercise and get enough sleep.