Cancer Risk Factor 2: Diet

Risks: Cancers of the breast, stomach, prostate, and colon
Failure to eat a healthy, balanced diet is known to increase the risk of cancer. Bowel cancer incidence is generally lower in populations with high fibre, low fat diets compared to populations with westernized diets. Besides offering fibre content, fresh green foods such as fruits and vegetables are rich in antioxidants, which have cancer-fighting properties.

In addition, the way the food is prepared also affects the carcinogenicity of the food. According to American Institute for Cancer Research, cancer researchers have found that the high heat of grilling causes proteins in red meat, poultry and fish to produce cancer compounds. These compounds, called HCAs (heterocyclic amines), have been shown to increase the possible risk of breast, colon, stomach and prostate cancer in humans.

Another cancer-causing substance - polycyclic aromatic hydrocarbons (PAHs) - forms when fat from meat, poultry or fish drips onto the hot coals. When the smoke rises, the carcinogen can get deposited onto the surface of the meat.