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On October 26, 2015, the International Agency for Research on Cancer of the World Health Organization reported that eating processed meat (e.g., bacon, ham, hot dogs, sausages) or red meat was linked to some cancers and classed them as Group 1 (carcinogenic to humans) and Group 2a (probably carcinogenic to humans) carcinogens respectively. [49]
Of the 189 chemicals they identified, there is hard evidence than 76 are transferring into food from the packaging, and 68 chemicals have been detected in people.. But, the chemicals are not just ...
The WHO’s International Agency for Research on Cancer classifies alcohol as a “Group 1” carcinogen, meaning there’s sufficient evidence that it can cause cancer in humans.Other carcinogens ...
The advisory cites alcohol as the third leading preventable cause of cancer in the U.S. after tobacco and obesity and notes that there are about 20,000 alcohol-related cancer deaths in the country ...
Alcohol was determined to increase the risk of developing breast cancer, liver cancer, colorectal cancer, esophageal cancers, pharyngeal cancer, laryngeal cancer, and oral cancer. In 2009, the group determined that acetaldehyde which is a metabolite of ethanol is also carcinogenic to humans.
This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes the idea that burnt food causes cancer as a "myth". [23]
The study, conducted in a lab funded by the National Cancer Institute, focused on the role of lipids, also known as fats, in the microenvironments around colon cancer tumors.
Advertisement for a healthy diet to possibly reduce cancer risk. An average 35% of human cancer mortality is attributed to the diet of the individual. [10] Studies have linked excessive consumption of red or processed meat to an increased risk of breast cancer, colon cancer, and pancreatic cancer, a phenomenon which could be due to the presence of carcinogens in meats cooked at high temperatures.