It is very well known that various forms of food have cancer resistant qualities. On the other hand, there are also many types of food that can increase the risk of cancer, especially colon cancer. Although statistics show that 9 out of 10 colon cancer cases occur in people over the age of 50, our dietary habits account for 1 in 3 of all colon cancer risk factors. The following 5 popular dishes are unfortunately also the most culpable in stimulating the development of cancer cells.
The greater the amount of fat that remains on the meat, the better the taste for these hugely popular dishes. However, they are capable of increasing our colon cancer risk because, aside from the high levels of saturated fats they contain, beef and pork are examples of red meat which consists of hemoglobin, commonly referred to as ‘heme’.
If you consume this substance in large amounts, it can stimulate cancer cell growth. On the other hand, the grilling aspect of the cooking process also means that fat is likely to drip. It then creates a smoke containing polycyclic aromatic hydrocarbons (PAH) which is a cancer causing chemical. If one eats such foods regularly, it will lead to PAH accumulation in the body that could result in chronic inflammation, and eventually colon cancer.
Thus, if these are dishes that you absolutely love to eat, or just cannot avoid for some reason, cut off any burnt parts before consumption. Even so, one should definitely not eat grilled foods that have become charred in large amounts or too regularly.
This famously pungent dish causes many Thai people’s mouths to water at the mere mention of it. However, many of its ingredients contain chemicals which increase the risk of cancer, including dried chilies, garlic which molds easily, salted crab and fermented fish.
If one does not cook these ingredients properly before being added to the dish, they could still contain trematodes or parasite eggs. These parasites can live on in the body of humans, and are a major cause of liver cancer. More importantly, the fish fermentation process involves adding saltpeter to improve flavor. This consists of nitrosamines, a chemical believed to be an extremely crucial component in the development of cancer. Hence, avoid consuming raw fermented fish because of its potential to increase the rate of the aforementioned cancer causing chemicals being ingested into the body.
Raw seafood usually contains the chemical preservative formalin. This, if allowed to accumulate in the body, can negatively affect liver, kidney and heart function. Cook your seafood properly by either boiling or steaming, making sure to avoid the grilling process where possible. This is because eating raw or cooked seafood increases the chances of heavy metals entering the body. Subsequently, this can also increase the risk of colon cancer. Tuna and mackerel both contain high levels of heavy metals. Hence, the best option is to select seafood, such as salmon and shrimp, because they are less likely to be contaminated with these substances.
These fiery dishes sold at markets up and down the country are popular with people trying to lose weight. This is because they believe that eating yum can fill you up without the inclusion of rice in the meal. However, ordering a yum full of various types of processed ingredients significantly increases cancer risk.
The International Agency for Research on Cancer (IARC) – a department of the World Health Organization (WHO) – has found evidence which confirms that smoked processed meats, pickled foods and numerous types of food preservative are likely to be contaminated with cancer causing chemicals, particularly those capable of leading to colon cancer. Additionally, these foods have sodium nitrate and sodium nitrite, both of which are factors for the onset of colon cancer.
Thus, if you wish to eat yum, you may want to instead choose a fruit version that does not require adding any extra salt, garlic or roasted peanuts. Although this may not sate your appetite for something hot and spicy, it could reduce your long-term risk of developing colon cancer.
These deep fried, crispy treats come in bags suitable for sharing at work. However, these snacks contain chemicals that could potentially result in cancer cells. This is because they are fried in oils which are exposed to high temperatures over a prolonged period. It is especially the case when that oil has not been changed between frying cycles. It, then, results in the buildup of polycyclic aromatic hydrocarbons (PAH) capable of causing cancer.
Frequent consumption of foods containing these chemicals leads to an accumulation within the body. Thus, always remind yourself that eating deep fried foods not only results in excess weight due to the high fat content, but can also increase your risk of cancer. Keep deep fried food consumption to a minimum, or avoid it altogether for best results. If you simply cannot resist the temptation, at least try to find a purveyor that changes their frying oil daily.
It is true that delicious food can be a source of happiness. However, reckless over consumption of the aforementioned dishes could, in fact, lead to a greater risk of health disorders, especially with regard to deadly diseases like cancer.
Choosing a healthy, balanced diet, including plenty of clean, fresh foods that are free from bacteria and contamination are key. Moreover, be sure to cook them properly according to industry standards and avoid high fat dishes and overly seasoned food. These small changes can all help you reduce the risk of developing colon cancer.
In addition, regularly checking your feces is a form of basic health screening anyone can do on a daily basis. Stools with a smooth texture like a banana skin, neither too hard nor too soft, are considered the healthiest. If you notice that your stools have suddenly, without any apparent reason, changed their color, smell or shape, consult your doctor for a diagnosis. Read more
M.D.,Faculty of Medicine, Chulalongkorn University. Faculty of Medicine Chulalongkorn University , 2002