Navigate through dietary dangers. How do certain foods raise cancer risks?

We have unlimited access to food and can choose from thousands of products. Each significantly impacts our health, and some can seriously threaten it. Which products should be avoided?

It is said that everything is for people. However, some products are unhealthy. Some of them increase the risk of cancer, which has been scientifically proven. These products are referred to as "carcinogenic." What belongs to this group?

Cancer is one of the more common causes of death. Many factors influence the development of cancer, such as genes, smoking, drinking alcohol, exposure to certain chemicals, and also diet. Numerous scientific studies have shown that certain chemical compounds found in food harm our health. They include, among others, Polycyclic aromatic hydrocarbons (PAHs), which have a high carcinogenic potential. The International Agency for Research on Cancer (IARC) has created a list of factors and substances that may influence cancer development to facilitate their identification. These ingredients have been divided into four groups:

• Group 1 – Carcinogenic to humans
• Group 2A – Probably carcinogenic to humans
• Group 2B – Possibly carcinogenic to humans
• Group 3 – Not classifiable as carcinogenic to humans

Let's look at products from groups 1 and 2A. Processed meat is the only food item that has been classified as carcinogenic to humans and placed in group 1. Scientific studies have proven that consuming processed meat is associated with a higher incidence of cancer.

What is processed meat? These meat products have been subjected to various processes, such as salting, curing, drying, fermenting, smoking, or others, which aim to improve their flavor or extend freshness.

Examples of processed meat are:

• salami,
• pate,
• deli meats,
• frankfurters,
• sausages,
• dried meat,
• smoked meat,
• meat conserves.

Processed meat was deemed carcinogenic due to harmful substances that are created during its processing. Primarily, carcinogenic polycyclic aromatic hydrocarbons are produced when meat is thermally processed at high temperatures. During the curing of meat, preserving agents such as nitrates and nitrites are used. Both ingredients react with amines present in the meat, producing toxic nitrosamines.

Regular consumption of processed meat contributes, among other things, to the development of colorectal cancer. Just 1.8 ounces of processed meat a day (equivalent to a hot dog or about four slices of deli meat) can increase the risk of colorectal cancer by 18 percent.

In group 2A, some products can be considered carcinogenic, but more research is needed to fully confirm this hypothesis.

One of the products placed in this group is red meat, such as:

• lamb,
• beef,
• venison,
• mutton,
• pork.

Red meat is distinguished by its high content of easily absorbable protein and mineral components, such as iron or zinc. Scientific studies have proven that frequent consumption of red meat can lead to the development of colorectal, pancreatic, and prostate cancer.

What influences the harmfulness of red meat? Thermal processing. The aforementioned polycyclic aromatic hydrocarbons, or heterocyclic aromatic amines, are released during frying, baking, or boiling. These compounds are also present in processed meat, but their amounts are somewhat smaller in red meat.

Acrylamide is not a food product. It is a substance that is released during food production. Acrylamide is formed due to the Maillard reaction, a chemical process that occurs between sugars, such as glucose and fructose, and amino acids. It happens during thermal food processing at temperatures above 120°C, such as baking, frying, grilling, or roasting. As a result of this reaction, food products acquire a brown coloration.

Acrylamide in the largest quantities can be found in products such as:

• french fries,
• coffee,
• chips,
• crackers,
• bread,
• breakfast cereals.

Acrylamide is a carcinogenic substance for mice and rats. It may act similarly in humans, as shown by numerous studies conducted on animals. Acrylamide causes cancers of the skin, testis, and thyroid. One analysis showed that acrylamide consumption is associated with cancer of the kidney, breast, or endometrium.

Highly processed food may increase the risk of developing cancer. Many doctors and dietitians recommend limiting or completely excluding it from the diet. The most dangerous product, subjected to many years of scientific research, is processed meat. In the case of other products that fall into the probably carcinogenic group, there is not enough data to indicate the need to exclude them from the diet. They do not need to be completely cut out of the diet, but it is worth exercising in moderation.

Bibliography:

1. Farvis S. M., et al.: Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies, Eur J Epidemiol. 2021 Sep;36(9):937-951.
2. https://monographs.iarc.who.int/agents-classified-by-the-iarc/
3. Rifai R. et al.: A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies, Int J Toxicol. 2020 Mar/Apr;39(2):93-102.
4. https://www.who.int/