AIIMS-trained doctor lists 3 food items that increase the risk of cancer

Modern eating patterns have raised concerns among oncologists. Research published in journals such as The BMJ, The Lancet Oncology, and reports from the International Agency for Research on Cancer (IARC) have repeatedly linked certain food-related exposures to higher rates of cancers affecting the colon, breast, pancreas, liver, esophagus, and stomach.

Understanding which food carries risk of cancer development is essential to prevent life-threatening situations. An AIIMS-trained neurologist Doctor Priyanka Sehrawat shared 3 items that are linked with increased risk of cancer. Large-scale studies also support this evidence. Let’s take a closer look:





1. Food items fried in repeatedly heated oil

Dr. Sehrawat says frying foods in oil that is reheated multiple times, leads to the formation of harmful chemical compounds that have been linked to cancer risk. Repeated heating causes oils to undergo oxidation and thermal degradation, generating free radicals, aldehydes, and polymerized fats. When starch-rich foods such as potatoes, bread, or snacks are fried at high temperatures, this process also promotes the formation of acrylamide, a chemical classified as a probable human carcinogen.

Also read: Colorectal surgeon shares 5 things she avoids to lower colon cancer risk


2. Ultra processed foods- packed foods, drinks, processed meats

The second cancer-causing food item Dr. Sehrawat listed is, ultra-processed foods. UPFs are industrially manufactured products made using refined ingredients, additives, preservatives, emulsifiers, flavor enhancers, and colors that are rarely used in home cooking. These include packaged snacks, instant foods, sugary beverages, ready-to-eat meals, and processed meats such as sausages, bacon, ham, and salami. A French studyfound that a 10% increase in ultra-processed food consumption was associated with a 10–12% higher risk of overall cancer, particularly breast cancer.



3. Alcohol

Alcohol consumption is one of the strongest and most consistently proven dietary risk factors for cancer. Ethanol, the active ingredient in alcoholic beverages, is metabolized in the body into acetaldehyde, a toxic compound that damages DNA, interferes with DNA repair, promotes oxidative stress, and enhances the penetration of other carcinogens. Based on decades of research, alcohol has been conclusively classified as carcinogenic to humans. Dr. Sehrawat adds heavy and long-term alcohol intake significantly increases the risk of esophageal and pancreatic cancer.



Disclaimer: This article is for informational purposes only and should not be substituted for professional advice.

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