7 food groups should be limited to reduce the risk of cancer

Leading experts in cancer and nutrition say that the most dangerous food groups are products containing preservatives. To extend shelf life up to several years, manufacturers “ultra-process” foods, depriving them of their natural nutritional state with additives (often hidden under E codes).

Notably, the rate of colorectal cancer in people under 50 years old (especially Gen Z) is at a record high, believed to be due to the habit of relying on cheap ultra-processed foods.

Here are 7 food groups experts recommend substituting:

Prepared meat

If you regularly eat bacon, sausage or hamburgers, consider switching to fish. Processed meats often contain nitrates to preserve color and prevent bacteria, but this substance is directly linked to cancer.

Nutrition expert Rhiannon Lambert said: “The World Health Organization (WHO) classifies processed meat as Group 1 carcinogens. You should prioritize a diet with original foods.”

Concentrated fruit juice

Concentrated fruit juices often contain potassium sorbate and sulfite. Senior nutrition lecturer Orla Flannery We recommend that you replace it with filtered water and fresh cucumber or lemon slices. This method helps create natural flavors without the need for preservatives or artificial sweeteners.

Salad dressings contain industrial vinegar

Some salad dressings use acetic acid (industrial vinegar) to extend shelf life. Studies have found a link between this additive and the risk of cancer and diabetes.

“Make your own dressing from citrus fruits,” recommends expert Federica Amati. “You should also check labels to avoid acetic acid in condiments. Safer options include guacamole, mint yogurt sauce, or homemade mayonnaise with lemon juice.”

Jarred pasta sauce

The combination of preservatives like acetate and erythorbate helps jars of sauce stay in the kitchen cupboard for months, but they are not good for internal organs.

Instead of buying pre-packaged food, expert Flannery suggests: “Just a can of sour coffee (original canned tomatoes often have less preservatives than sauce), add dried herbs and seasonal vegetables, and you have a fresh and much safer sauce.”

Confectionery

Brightly colored candies are often filled with acetic acid and citric acid. They not only destroy tooth enamel but also seriously harm your intestinal microflora.

Crumpets (Muffins)

This type of cake usually has a very long shelf life thanks to the presence of potassium sorbate. If you can’t give it up completely, experts recommend switching to naturally leavened bread (sourdough), which is lower in salt and contains absolutely no added preservatives.

Supermarket bread

Even though they can only be kept for a few days after opening the bag, supermarket bread, wraps or baguettes still contain sorbate or acetate to prevent mold.

Experts encourage carb lovers to switch to fresh bread baked the same day, naturally leavened bread or products with the shortest ingredient lists possible.