“Diet is one of the modifiable factors we can control,” Dr. Mark Ashamalla, MD, the chief of radiation oncology at Episcopal Health Services, tells Parade. Even though diet can play a role in lowering the risk of cancer, Dr. Ashamalla emphasizes that that doesn’t mean you should obsess over everything you eat and drink. What you consume the majority of the time matters much more than what you have on special occasions.
Related: We Asked 3 Oncologists About the Best Breakfast for Cancer Prevention and They All Said the Same Thing
You likely know the general guidelines of eating healthy: Focusing primarily on whole food sources that are minimally processed and minimizing ultra-processed foods high in sugar or sodium. But condiments are likely an area that you haven’t given much thought to. There’s one condiment in particular that you want to avoid using regularly because it can increase the risk of cancer.
As an oncologist, patients regularly ask Dr. Kumar for advice about how to lower their risk of cancer through what they eat. “I would keep it simple: Eat more real food and less highly processed food. That means more vegetables, fruits, beans, lentils, whole grains, nuts, fish and lean proteins. It also means cutting back on processed meats, excess alcohol, sugary drinks and foods loaded with added sugar,” he tells Parade.
In terms of what foods to avoid, both oncologists recommend limiting processed meats, alcohol and sugar-sweetened beverages. They also recommend eating red meat in moderation.
Here’s what you don’t need to do, according to both oncologists: Any extreme diet, detox, cleanse or taking a supplement that promises a lower risk of cancer. “My general advice is not to focus on fear or perfection, but on patterns,” Dr. Ashamalla says.
The Condiment That Can Raise Your Risk of Cancer if Consumed Regularly
While it’s not necessary to obsess over every food choice, it’s also important to understand the risk of anything you consume on a regular basis—even if it’s something as small as a condiment you put on your food. “Small choices do not feel dramatic at the moment, but they add up,” Dr. Kumar says.
Dr. Kumar explains that when processed meats that have been preserved by smoking, curing, salting or adding preservatives are eaten regularly, they can increase the risk of cancer because they contain nitrites and nitrates, which may form compounds in the body that can damage cells. “A small amount once in a while is okay and is different from making processed meats a regular part of the diet,” he says.
He explains that too much added sugar over time can increase the risk of weight gain, obesity, insulin resistance and chronic inflammation. And obesity and inflammation are linked to a higher risk of several cancers, including breast, colon, endometrial, pancreatic, liver and kidney cancers.
Related: 3 Oncology Experts Say They'd Never Use This Popular Household Product—Here's Why
Dr. Kumar says that other healthier condiment options include mustard, fresh salsa, chimichurri, hummus, tzatziki or a simple olive oil and vinegar dressing.
“The benefit comes from cutting back on added sugar and extra calories, which can help support a healthier weight and better metabolic health over time. That is where the cancer-risk connection matters,” Dr. Kumar says.
Remember, the goal of eating with cancer prevention in mind isn’t to obsess about everything on your plate. “Cancer prevention is about the big picture,” Dr. Ashamalla says. “The foods we choose every day do matter. It’s all about small, consistent changes. Less processed meat, less added sugar, more plants, more fiber and less alcohol. This can add up over time in a beneficial way.”
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Sources
Donaldson, M. S. (2004). Nutrition and cancer: A review of the evidence for an anti-cancer diet. Nutrition Journal. doi: 10.1186/1475-2891-3-19.Dr. Mark Ashamalla, MD, chief of radiation oncology at Episcopal Health Services.Dr. Avishek Kumar, MD, oncologist and lieutenant colonel in the U.S. Air Force Reserve serving as a flight surgeon.Chiara Mentella, M., Scaldaferri, F., Ricci, C., et al. (2019). Cancer and the Mediterranean Diet: A Review.Nutrients. 11(9):2059.IARC Monographs evaluate consumption of red meat and processed meat. International Agency for Research on Cancer.Hence then, the article about i m an oncologist this is the one condiment i never put on my food was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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