by The Grenada Food and Nutrition Council
There are several types of foods that can put you at risk of developing certain types of cancers if they are consumed excessively.
Red meats, processed meats and processed foods are considered to be carcinogens. Carcinogens are substances or organisms that can cause cancer. They are broken up into groups: Group 1 which includes smoking and alcohol, Group 2A which includes red meats and steroids, Group 2B which includes gasoline and welding fumes and Group 3 which includes fluorescent lighting and synthetic fibre.
Processed meats including ham, bacon, salami and chicken franks are classified as Group 1 carcinogens, which means there is strong evidence they can cause cancer according to the World Health Organisation (WHO). Red meat, such as beef, lamb and pork are placed in Group 2A as they can probably cause cancer.
Overall eating red meats and processed meats regularly can increase your risk of bowel and stomach cancer due to a chemical in red meats called haem which when broken down in the gut forms a chemical called N-nitroso chemicals which have been proven to cause damage to the cells that line the bowel. This also occurs when we eat processed meats. Cancer Research UK said that evidence has shown that the excessive consumption of red meats and processed meat increases the risk of stomach, pancreatic and bowel cancers due to a chemical reaction which causes cell damage in the digestive system.
Examples of processed meats are ham, bacon, salami, chicken franks and cold cuts. Examples of red meat are beef, lamb, and pork. To reduce your risk of developing these types of cancers, the Grenada Food and Nutrition Council advises the following: Choose lean cuts of fresh meat and poultry, limit red meats to once or twice a week, eat more fish, at least 3 times a week and add plenty of plant-based proteins like dried beans, peas and nuts several times a week. Avoid processed meats such as franks, salami, bacon, and ham, which are high in fat, salt, and may contain added nitrates that can potentially contribute to some forms of cancer. Limit the consumption of burnt or charred meat (such as BBQ) which is also associated with increased risk for some cancers.
