Less Bacon and Alcohol Means Lower Risk of Cancer, Study Says
Consuming less bacon and alcohol could reduce your risk of cancer by up to 40 percent, according to the results of a major new study.
The research is a product of the World Cancer Research Fund (WCRF) and it studied the health of over 51 million people. The same report released recently says that being overweight will soon surpass smoking as the biggest risk factor when it comes to cancer. The experts from the WCRF say that, if you want to minimize that risk, you should be having just moderate amounts of red meat and not too much alcohol.
WCRF updated their guidelines for protecting yourself from cancer after a decade and has unveiled a 10-point plan to help combat the disease. Even small amounts of red or processed meat and alcohol increase the risk of cancer.
Less bacon and alcohol, sturdier health
The result of the research conducted over 51 million people around the world is that preventing obesity is a crucial first step in preventing cancer. The WCRF says that there is strong evidence that excessive weight is the cause of at least 12 types of cancer. That’s five more than the last recommendations of the organization, published in 2007.
The full findings will be presented at the European Congress on Obesity in Vienna, Austria.
Until then, we know that according to prognosis, the number of new cancer cases will rise by 58 percent to 24 million globally by 2035, because more countries are adopting western lifestyles.
What does the WCRF advise you to do? Limit your consumption of soft drinks, to drink mostly water and unsweetened drinks, and also limit your consumption of processed foods. Other things to cut back on? Fast food, high-fat foods, starches, and sugars.
The 12 cancers linked to higher consumption of processed meat and alcohol are those affecting the prostate, stomach, mouth and throat, liver, ovary, join bowel, breast, gallbladder, kidney, esophagus, pancreas, and womb.