Watch for hot drinks is according to an article published in the British Medical Journal, people who consumed daily hot beverages to a temperature above 60 degrees Celsius suffer a continual burning of the cells lining the oesophagus that increases the risk of cancer. Specifically, researchers proved that tea at 65 to 70 degrees doubles the risk, whereas when the temperature of the beverage exceeds 70 degrees the threat is multiplied by eight.
Fruits, vegetables and jams
People who eat plenty of fruits and vegetables are less likely to develop cancer. A recent study by the Institute of Food Research in the UK attributed it largely to the role of pectin, a natural gelling ingredient in fruits and vegetables, which is used to make jams and apparently inhibits galectin-3, a protein that helps cancer spread in the body.
Less meat and more fish
Women who consume massive amounts of sausage, bacon or smoked meats are more likely to develop ovarian cancer, something that scientists attribute to these processed meats containing nitrosamines and nitrosamides. That would also explain why several studies associate excessive hot dogs with high rates of childhood cancer, especially leukaemia. Furthermore, red meat intake is linked to prostate cancer, breast cancer and pancreatic cancer. In contrast, a Chinese study recently published in The American Journal of Medicine showed that eating fresh fish regularly reduces the risk of colon cancer by 12%.
Eat broccoli Of all the fruits and vegetables that come to our table, broccoli takes the cake when it comes to preventing cancer. This vegetable from the cruciferous family contains sulforaphane, a compound with antioxidant properties that allow genes that normally keep in check tumours. In addition, scientists from Oregon State University have recently shown that this substance promotes methylation in DNA, a natural process that is altered when sick, whether by cancer, neuro-degenerative disorders or cardiovascular problems.