Cancer risk factors are a hot topic in the media since the International Agency for Research on Cancer and the World Health Organisation did a press release on cancer risk factors (26 October 2015) . This release on cancer risk factors has caused a great stir in the media, particularly amongst the Meat Corporations.

The press release on cancer risk factors states:

the consumption of red meat as probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.

This related to colorectal, pancreatic and prostate cancers. The release continues:

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.

These processed meats include bacon, sausages, salami and ham, along with other smoked, salted or fermented meats.

These risk factors are not new though. In 2004 a study was released in Public Health Nutrition: 7(1A), 187–200 (found on the WHO website), containing the same cancer risk factors. It states:

Preserved meat and red meat probably increase the risk for colorectal cancer

Though this study goes further with more conclusions drawn from a greater variety of food sources as both cancer risk factors and protective factors. It states that alcohol, salted food and preserved food are all cancer risk factors:

Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer.

Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood

Salt preserved foods and high salt intake probably increase the risk for stomach cancer

compared to the protective factors such as, fruit and vegetables:

Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400 g/d of total fruits and vegetables.

and physical activity

Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.

Furthermore, the WHO has already released information for preventing cancer here. It is interesting to note that the documents states:

The incidence of cancers of the lung, colon and rectum, breast and prostate generally increases in parallel with economic development, while the incidence of stomach cancer usually declines with development.

Which helps us to identify cancer as a disease of developed countries more than others. Further to our diet risk factors for cancer, this publication states:

Dietary factors are estimated to account for approximately 30% of cancers in industrialized countries, making diet second only to tobacco as a theoretically preventable cause of cancer.

It is important to note that most of the major cancers are already securely lined with being over-weight or obese.

Body weight and physical inactivity together are estimated to account for approximately one-fifth to one-third of several of the most common cancers, specifically cancers of the breast (postmenopausal), colon, endometrium, kidney and oesophagus (adenocarcinoma).

These recommendations also state:

There is also convincing evidence to indicate that physical activity decreases the risk of colon cancer. Factors which probably increase risk include high dietary intake of preserved meats, salt-preserved foods and salt, and very hot (thermally) drinks and food.

Again the protective factors come in the shape of fruit and veg with exercise.

Probable protective factors are consumption of fruits and vegetables, and physical activity (for breast cancer).

Thus it is concluded:

After tobacco, overweight and obesity appear to be the most important known avoidable causes of cancer.

Therefore, as you consider cancer and its causes, please note that the alcohol, red or preserved meat are cancer risk factors, while fruit and vegetables consumed with good physical activity are cancer protective factors.

Further information can be found at the WHO website here.

For more info from pdhpe.net on HSC PDHPE Cancer see here.

Telegraph also have an article on cancer risk factors article: ‘High-protein diet ‘as bad for health as smoking’