Leena Watts
Dietary factors are thought to play a significant role in determining the risk of developing cancer. While there is no definitive evidence that any particular food directly causes cancer, certain dietary patterns and components have been associated with an increased or decreased risk of developing the disease. For instance, a high intake of meat has been correlated with a higher risk of colorectal cancer, while a 2023 review found that dairy consumption was not associated with breast cancer. Obesity and being overweight, influenced by diet, are also linked to an increased risk of developing cancer.
| Characteristics | Values |
|---|---|
| Dietary factors | Thought to be important in determining the risk of developing cancer |
| Obesity | The second largest attributable cause of cancer, responsible for 6.3% of cancers in the UK |
| Alcohol | A known cause of cancer in the oral cavity, pharynx, larynx, oesophagus, liver, breast, colon, and rectum |
| Acrylamide | A chemical produced during high-temperature cooking and found in some foods, classified as probably carcinogenic to humans |
| Processed meats | Linked to an increased risk of colorectal cancer |
| High-glycemic-index foods | May influence a person's risk of cancer |
| Calcium | May influence a person's risk of cancer |
| Antioxidant-rich foods | May influence a person's risk of cancer |
| Salted vegetables | Linked to an increased risk of nasopharynx cancer |
| Dairy products | A 2021 umbrella review found strong evidence that consumption of dairy products decreases the risk of colorectal cancer |
| Mediterranean diet | Associated with a lower risk of cancer mortality |
| Western pattern diet | Linked to an increased risk of colorectal cancer and prostate cancer |
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What You'll Learn
Obesity and weight gain caused by diet
Obesity is a disease characterised by an unhealthy amount and/or distribution of body fat. It is a major global health crisis, with about 4–8% of all cancers being attributed to obesity. Obesity increases an individual's risk of getting cancer and is linked to several common cancers, including:
- Breast
- Colorectal
- Esophageal
- Kidney
- Gallbladder
- Uterine
- Pancreatic
- Liver
- Endometrial
- Ovarian
- Prostate
- Thyroid
- Renal
- Hepatic
- Stomach
- Multiple myeloma
- Meningioma
The underlying mechanism of obesity causing cancer is complex and not fully understood. However, it is believed that obesity-induced inflammation, caused by visceral fat surrounding vital organs, plays a significant role. This inflammation affects the body's management of hormones, particularly insulin and estrogen. Insulin resistance, a condition where the body does not respond properly to insulin, leads to increased insulin production. This, in turn, increases the number of cell reproductions, raising the risk of cancer development.
Additionally, obesity results in higher levels of insulin-like growth factor-1 (IGF-1), which is associated with increased risks of several cancers, including colorectal, thyroid, breast, and ovarian cancers. Obesity also affects the regulation of estrogen, a hormone necessary for bodily functions. Excess estrogen is linked to an increased risk of post-menopausal breast, endometrial, and ovarian cancers.
To reduce the risk of obesity-associated cancers, maintaining a healthy weight is crucial. This can be achieved through a healthy eating plan, regular physical activity, and, if necessary, intensive lifestyle programs or weight reduction strategies. These interventions can help lower an individual's risk of cancer and improve overall health.
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Alcohol consumption
Alcohol is a Group 1 carcinogen, a cancer-causing substance. It can damage DNA, the cell's "instruction manual" that controls how a cell grows and functions. When DNA is damaged, a cell can grow out of control and become cancerous. Alcohol can also increase the levels of hormones such as oestrogen and insulin, which can make cells divide more often, increasing the chance of cancer development.
In addition, alcohol can make it easier for cells in the mouth and throat to absorb harmful chemicals, known as carcinogens, that cause damage. For example, when alcohol and tobacco are used together, the alcohol increases the absorption of carcinogens from the tobacco. This can further increase the risk of developing oral cancers.
According to the National Cancer Institute, heavy or regular alcohol consumption is linked to an increased risk of cancers of the oral cavity (excluding the lips), pharynx (throat), larynx (voice box), oesophagus, liver, breast, colon, and rectum. The Surgeon General's Advisory in the United States has also called for a reconsideration of the recommended limits for alcohol consumption due to the increased risk of cancer associated with even low levels of alcohol intake.
It is important to note that the type of alcohol consumed does not matter; beer, wine, and spirits all increase the risk of cancer. Reducing alcohol intake can lower the risk of developing alcohol-associated cancers. The Dietary Guidelines for Americans recommend that adults choose not to drink alcohol or drink in moderation by limiting consumption to two drinks or fewer per day for men and one drink or fewer per day for women.
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Salted vegetables and high-salt diets
While no direct link has been established between salted vegetables or high-salt diets and cancer, high salt consumption is associated with an increased risk of certain types of cancer. Salt, or sodium, is a mineral found in many foods, and while our bodies need some salt to function properly, too much salt can have negative health effects.
High salt intake is linked to high blood pressure, which is a risk factor for heart attacks and strokes. The average person in the UK consumes around 8g of salt per day, which is above the recommended limit of 6g. This elevated salt intake is primarily due to the high levels of salt hidden in packaged and processed foods such as bread, breakfast cereals, meat products, and ready meals. Salt is also added to meals in restaurants, cafes, and fast-food outlets.
Salted vegetables specifically, such as pickles, are among the foods that contribute to high salt intake. Other salty foods include cured meats and fish, cheese, olives, and sauces like soy sauce, ketchup, and mayonnaise. To reduce salt intake, it is recommended to limit these foods, read food labels, and avoid adding salt during or after cooking.
While the direct link between salted vegetables or high-salt diets and cancer is not conclusive, studies have suggested that certain dietary components may influence the risk of developing cancer. For example, processed meats, high-glycemic-index foods, calcium, and antioxidant-rich foods have been indicated as possible contributors or preventatives of cancer. However, it is important to note that the evidence for these links is also not definitive, and more research is needed to establish clear connections.
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Processed and red meat
While the link between diet and cancer is complex and not fully understood, research has indicated that certain dietary components may contribute to cancer risk. One notable example is processed meat, which has been classified as Group 1, indicating that it is carcinogenic to humans. This classification is based on sufficient evidence of its carcinogenicity, placing it in the same category as tobacco smoking and asbestos.
Processed meats, such as deli meats, bacon, and hot dogs, undergo preservation processes like smoking, salting, curing, or the addition of chemical preservatives. These treatments have been shown to form cancer-causing substances, increasing the risk of various types of cancer. Studies have found a positive association between processed meat consumption and colorectal cancer, with a 17-18% increased risk for every 50-100 grams of processed meat consumed daily. Additionally, there is evidence of a link between processed meat intake and stomach cancer, although this is not yet conclusive.
Red meat, on the other hand, has been classified as Group 2A, indicating that it is "probably carcinogenic to humans." This classification is based on limited evidence from epidemiological studies suggesting a positive association between red meat consumption and colorectal cancer. While the evidence is not as strong as for processed meat, it is estimated that diets high in red meat could be responsible for approximately 50,000 cancer deaths annually worldwide.
It is important to note that the risk of cancer associated with meat consumption generally increases with the amount of meat consumed. Additionally, the available data does not provide conclusive evidence regarding specific risks for different groups of people, such as children, the elderly, men, or women. While reducing or eliminating processed and red meat from the diet may be challenging due to their convenience and affordability, it is essential to consider the potential cancer risks associated with their consumption. Maintaining a healthy weight through a balanced diet and regular exercise can also help reduce overall cancer risk.
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Dairy consumption
Some studies indicate that dairy consumption may be linked to a higher risk of specific cancers. For example, research suggests a positive association between dairy intake and the risk of liver cancer and female breast cancer, particularly in Chinese adults. Additionally, there is evidence of a correlation between dairy consumption and prostate cancer development. Studies in Western populations have also suggested a potential link between dairy and a higher risk of prostate cancer, while indicating a lower risk of colorectal cancer.
On the other hand, studies of human populations have not conclusively proven that dairy products directly cause or protect against cancer. The overall data on the relationship between dairy and cancer remains inconclusive. While some studies suggest a potential correlation, it is important to note that dairy can affect individuals differently. For instance, some people may experience digestive issues or inflammatory responses due to lactose intolerance or other sensitivities.
To optimize cancer prevention and overall health, it is recommended to follow a plant-based diet rich in vegetables, whole grains, beans, and plant-based proteins. While dairy products can be included, moderation is key, and it is advisable to prioritize good-quality dairy sources while being mindful of fat intake. Cancer patients should consult their doctors to determine if dairy consumption is safe for their specific situations.
In conclusion, while some studies suggest a link between dairy consumption and an increased risk of certain cancers, such as liver, breast, and prostate cancers, the overall evidence is inconsistent, and more research is needed to establish a definitive causal relationship.
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Frequently asked questions
While there are no best foods that protect against getting cancer, eating a healthy and balanced diet can help reduce your risk of cancer. A healthy diet typically includes weight management and consists mainly of vegetables, fruit, whole grains, and fish, and a reduced intake of red meat, animal fat, and refined sugar.
Overweight and obesity caused by a diet high in fat and sugar have been linked to an increased risk of at least 13 types of cancer.
Alcohol is a known cause of oral cavity cancer, pharynx (throat) cancer, larynx (voice box) cancer, esophageal cancer, liver cancer, breast cancer, colon cancer, and rectal cancer.
A diet that includes salted vegetables has been linked to an increased risk of nasopharynx cancer.
