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Five Cancer Causing Foods To Avoid

May 6th, 2013

cancer causing foodCancer can be caused by environmental or hereditary factors, or a combination of both. Several studies reveal that limiting or avoiding consumption of certain foods can prevent or delay the onset of cancer, especially for those who have a family history of cancers of the digestive system. Here are five cancer causing foods you should think twice before consuming:

Top Cancer Causing foods

Sweetened beverages

Sugary drinks such as sodas and fruit juices can increase the risk for developing cancer. According to a 2010 study published in “Cancer Epidemiology, Biomarkers & Prevention“, people who consume two or more servings of soda have an 87 percent increased risk of developing pancreatic cancer compared to those who avoid the beverage. Researchers have also found a link between sugar consumption and increased risk for stomach and colon cancers.

Sugar does not directly turn healthy cells into cancer. However, it feeds cancerous cells, promoting tumor growth during the tumor formation process. Heavy sugar intake can also increase the overall metabolic output of cells over time, leading to the increased amount of oxidative byproducts.

Fried potatoes

Fried foods may contain a deadly combination of hydrogenated oils, trans fats, and acrylamide. Acrylamide is a carcinogenic byproduct of the deep-frying process and also a potent neurotoxin. Acrylamide is readily produced during the frying process of high carbohydrate foods such as potatoes. Limit your intake of fried potato products such as french fries, hash browns, potato chips, and tater tots.

Doughnuts

Doughnuts increase the risk for developing cancers because they are deep-fried, contain high sugar levels, and are based on heavily refined carbohydrates. This deadly combination makes doughnuts particularly risky to those who regularly enjoy the treat.

Hot dogs

Preserved, cured, and salted meats such as hot dogs, bacon, and bologna should be consumed in moderation or even avoided altogether, especially for those at risk for stomach and colon cancers. Such meats may also contain sodium nitrate, a well known carcinogen that has been linked to gastric and esophageal cancers.

Burned meats

Mutagenic by-products are formed when organic plant or animal matter is burned. Most of these by-products are exactly the same as those produced when burning cigarettes. According to the National Cancer Institute, high intake of charred or burned meats increases the risk for colon, stomach, and other malignancies of the digestive system.

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