Food

The foods you consume can have a significant impact on your health. Research suggests that certain aspects of your diet are associated with changes in cancer risk, but this does not imply that these dietary factors directly cause the change in risk. Here is a list of these dietary components.

Acrylamide

Acrylamide is a substance present in tobacco smoke and certain food items. It can form when specific vegetables, like potatoes, are exposed to high heat.

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Alcohol

Alcohol consumption is a well-established cause of cancer. Regular or heavy drinking raises the likelihood of developing cancers of the oral cavity (excluding the lips), pharynx (throat), larynx (voice box), esophagus, liver, breast, colon, and rectum. The risk of developing cancer is proportional to the amount of alcohol consumed.

Artificial Sweeteners

Many studies have been conducted on the safety of the six FDA-approved artificial sweeteners, including saccharin, aspartame, acesulfame potassium, sucralose, neotame, and advantame. One large cohort study found a slight increase in cancer risk among users of several sweeteners.

Charred Meat

Certain chemicals, known as HCAs and PAHs, are produced when muscle meat such as beef, pork, fish, and poultry is cooked using high-temperature methods. When animals are exposed to high levels of HCAs and PAHs, it can lead to cancer. However, the link between such exposure and cancer in humans is not yet clear.