An American oncologist states that the risk of cancer can be influenced by diet and lifestyle, with processed meats such as bacon and deli meats, along with alcohol, standing out as notable contributors. Health news reports emphasize that these are among the substances most consistently linked to cancer risk in adults.
The medical expert explains that ethanol, present in all alcoholic beverages, functions as a powerful mutagen that can damage cellular DNA. While daily cellular damage occurs as part of the natural aging process, the accumulation of harm from alcohol use can elevate the likelihood of developing cancers in several organs. Specifically, the risk increases for the liver, breast, colon, stomach, esophagus, and cancers of the mouth and pharynx when alcohol consumption is regular or heavy.
Processed meat, which includes products derived from animal sources that undergo salting, canning, smoking, or other methods to extend shelf life or enhance flavor, is identified as a major driver of colorectal cancer risk. The cooking of sausage, salami, or bacon often involves extended heating and the addition of preservatives, both of which contribute to carcinogenic effects. Additionally, red meat such as pork, beef, and lamb contains heme iron, a compound associated with cancer risk when consumed in large amounts.
There is also ongoing discussion about how certain dietary choices, like beer consumption, can influence bone health. Across various studies, researchers emphasize that moderate, balanced patterns tend to support better health outcomes, while excessive intake may pose risks in different bodily systems. These nuances reflect a broader picture where multiple lifestyle factors intersect in shaping overall cancer risk and long-term well-being.