{"id":4048,"date":"2025-02-07T09:07:59","date_gmt":"2025-02-07T01:07:59","guid":{"rendered":"https:\/\/365cps.org.sg\/resourcehub\/?p=4048"},"modified":"2025-03-20T15:21:05","modified_gmt":"2025-03-20T07:21:05","slug":"food-and-cancer","status":"publish","type":"post","link":"https:\/\/365cps.org.sg\/resourcehub\/food-and-cancer\/","title":{"rendered":"Food and Cancer"},"content":{"rendered":"

Should cancer fighters avoid certain foods? We may have come across such advice, but is it accurate? Before eliminating foods from your diet, it is important to know that such restrictions may not reduce cancer risk and might even be detrimental to your health. Let’s explore five powerful lifestyle changes that can help you lower your risk.<\/p>\n

Soy Products<\/h3>\n

Studies have shown that phytoestrogens<\/a> have different impacts on those who consume frequently from a young age in comparison to those who ate soy products in their adulthood. The phytoestrogens in soy differ from human estrogen and have no impact on breast cancer survivors. Therefore, breast cancer survivors can safely consume soy products, and it may even be beneficial. It is recommended that we incorporate soy products such as tofu, taukwa, tempeh, unsweetened soy milk, soybean curd, and edamame into our daily diet.<\/p>\n

Red Meat<\/h3>\n

Red meat is meat from mammals with four legs, such as pork, beef and mutton. While red meat is a good source of protein and nutrients such as iron, zinc and vitamin B12, it is a probable cause of colorectal cancer. The World Health Organisation classifies red meat as a class 2A carcinogen. Limit consumption to no more than three portions of 120-165g cooked weight per week.<\/p>\n

Burnt Food<\/h3>\n

Acrylamide forms in starchy foods such as toast or potatoes during prolonged cooking at high temperatures. Heterocyclic Amines (HCAs) are produced when meat or poultry is cooked at high temperatures for extended periods. Polycyclic Aromatic Hydrocarbons (PAHs) are created when meat juices and oils drip onto an open flame, generating smoke that adheres harmful particles to the meat’s surface. The World Health Organisation classifies these compounds as Class 2A carcinogens. To minimise these risks:<\/p>\n