Bacon, sausages as bad as smoking

01 Nov, 2015 - 00:11 0 Views
Bacon, sausages as bad as smoking

The Sunday Mail

Shamiso Yikoniko
Bacon, sausages, biltong and ham cause cancer in pretty much the same way smoking does, the latest World Health Organisation research shows.
WHO’s International Agency for Research on Cancer places these foods in the highest rank of carcinogens alongside alcohol, asbestos and asernic.
The agency says 50g of processed meat – the equivalent of one hot dog or two bacon slices – eaten daily can increase the risk of colorectal cancer by at least 18 percent.
This cancer, according to experts, first emerges as a growth on the colon’s or rectum’s inner wall. It can, however, be prevented from developing further if removed early.
Red meat, in particular, has been linked to prostate and pancreatic cancers.
For centuries, meat has been processed via methods like salting, curing, fermentation and smoking to enhance flavour and improve preservation.
Colorectal/bowel cancer risk increases in proportion to the amount of such meat consumed, it has now been discovered.
WHO’s latest report reads, “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”
IARC monographs head Dr Kurt Straif was quoted saying, “For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed.
“In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public importance.”
IARC director Dr Christopher Wild said the findings further support public health recommendations to limit meat consumption.
“At the same time, red meat has nutritional value,” he said. “Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations.”
Secretary for Health and Child Care Dr Gerald Gwinji encouraged healthy living.
“The adage ‘everything becomes poison if taken in excess’ still holds true. We are to have a balanced diet and no excesses in any one particular food entity.
“Food needs to be taken in its natural state as much and often as possible without additives and chemical processing.”
Cancer has become the foremost killer among non-communicable diseases whose cumulative yearly death rate has overtaken that of HIV and Aids.
In 2011, non-communicable diseases accounted for 60 percent of deaths globally.
Experts believe one in four cancers may be linked to diet, and some bowel cancers have been traced to red and processed meat products.
The Zimbabwe National Cancer Registry Annual Report (2012) shows 6 107 new cases were recorded countrywide in that year, with women accounting for 3 486.
The most frequent were cervix uteri, Kaposi’s sarcoma, prostate, colorectal, breast, non-Hodgkin’s lymphoma, non-melanoma skin, oesophagus and eye cancers.
At least 1 556 deaths were recorded in Harare and the leading causes were cervical cancer (11 percent); Kaposi’s sarcoma, oesophagus and prostate cancer (all nine percent); non-Hodgkin’s lymphoma and primary liver cancer (both eight percent); colorectal cancer (five percent); and breast and lung (both four percent).
Other cancers accounted for 33 percent.
In 2013, 6 548 cancer cases were recorded.
The IARC conducts and co-ordinates research into the causes of cancer, publishes surveillance data on the occurrence of this NCD worldwide, and maintains monographs on carcinogenic risks to humans.

Reducing cancer risk

l Eat a variety of raw vegetables daily

l Mostly steam, stew or bake your food

l Never eat burnt meat. Use foil for braaing

l Cut down on frying, braais/grilling. Avoid reusing cooking oil

l Use more herbs and less salt

l Keep a diary of what you eat

l Drink six to eight glasses of clean water daily
l Avoid fizzy, sweetened drinks. Take fruit or dilutable juices

l Limit alcohol intake. Alcohol increases risk of cancers of the mouth, throat, larynx, oesophagus, liver, colon, rectum and breast

l Take tea that contains anti-oxidants
NB: Lifestyle choices like poor diet, lack of physical activity, obesity, tobacco use and alcohol intake are associated with increased cancer risks.

Information by Cancer Association of Zimbabwe

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