18 Foods to Avoid to Reduce Cancer Risk

A lot of research has been done to determine if there are links between cancer risk and certain foods. When isolated in a lab, some food components and chemicals have been shown to increase cancer risk, but these results are difficult to recreate in human populations, making the connection difficult, if not impossible, to prove.

According to the National Cancer Institute, comparing diets between people with and without cancer can show that they differ in their intake of certain things, but the results only indicate that these differences are associated with increased cancer risk, not that they are responsible for it. In other words, people with and without cancer may differ in the things they eat and drink, but they can vary in many other ways, too, which can also contribute to their condition.

Some research has determined that the following foods and chemicals may be associated with an increased cancer risk. However, it is crucial to remember that many factors can contribute to this disease and that avoiding these foods does not guarantee a lower risk of cancer. To learn more about your cancer risk and what you can do to lower it, talk to your doctor.

1. Ultra-Processed Foods

Ultra-processed foods often have multiple added ingredients, like stabilizers, preservatives, artificial colors and flavors, or foaming, bulking, or gelling agents. Examples include sugary cereals, soft drinks, baking mixes, hot dogs, frozen dinners, packaged bread, chips, cookies, and spreads like margarine or cream cheese.

Ultra-processed foods have been extensively studied and are known to contribute to many health problems, including cancer. One meta-analysis determined that a diet high in ultra-processed foods could raise the risk by as much as 10 percent for several types of cancer, including pancreatic cancer, colorectal cancer, and breast cancer.