Nichole Andrews, a registered dietitian nutritionist who calls herself “the oncology dietician” online, has revealed the two foods we should avoid above all others if we want to reduce our risk of cancer
A cancer nutritionist has highlighted the two foods we should steer clear of if we want to lower our risk of cancer. Nichole Andrews, a registered dietitian nutritionist who refers to herself as “the oncology dietician” online, says: “I want to remind you that even though everyone’s saying everything that you’re eating is increasing cancer risk, it’s not. There are only two foods that you eat… that increase your cancer risk”.
Nichole, who specialises in oncology and claims to have assisted thousands of cancer survivors through dietary changes, identifies these two foods as alcohol and processed meats. “That is it, that’s the full list,” she asserts, adding: “Processed meats [are] your pre-cooked meats, so hot dogs, deli meats, sausages, bacon.”
She also clarifies that this includes “all types of alcohol, including red wine”.
On her Instagram account, Nichole addresses allegations about other foods often labelled as “cancer-causing”, such as sugar: “As a cancer dietician, let me clarify: sugar all on its own will not cause cancer [or] have your cancer grow quicker. If you have a diet high in sugar, you’re probably going to have excess calories but that can go for anything, you can have an excess of any foods and then you’re going to have a calorie surplus and then you’re going to gain weight, gain fat tissue and it’s the fat tissue that increases cancer risk.”
She writes: “Sugar doesn’t directly cause cancer – all cells (including healthy ones) use glucose for energy. Cutting sugar won’t ‘starve’ cancer cells. What’s actually linked to cancer risk is excess fat tissue, which produces inflammatory hormones that promote tumor growth.”
Nichole stresses that the “real risks” lie in alcohol and processed meats, reports Surrey Live.. She states: “Alcohol is a Group 1 carcinogen (the same category as tobacco) and is strongly linked to cancers like breast and liver. Processed meats (like bacon and sausage) also increase colon cancer risk, even in small amounts.”
She further elaborates that it’s excess fat tissue, not sugar itself, that is associated with 13 types of cancer, including breast and colorectal cancer. She says you don’t need to completely cut out sugar; rather, she suggests focusing on reducing fat tissue through balanced meals, regular exercise, and muscle building.
She adds: “Eating sugar in moderation is OK. It’s excess calorie intake (from any food) that leads to weight and fat gain, which increases cancer risk. A cookie or slice of cake won’t hurt your health-balance is key! “.
Cancer Research UK advice supports Nichole’s, saying: “We know for definite that processed meat is a cause of cancer. We are as sure of this link as we are for other proven causes of cancer, like tobacco and alcohol.”
On the subject of sugar, the report clarifies: “There’s no evidence that following a ‘sugar-free’ diet lowers the risk of getting cancer, or that it boosts the chances of surviving if you are diagnosed.”
What falls under the category of processed meat?
Processed meats are essentially any form of meat that has been modified to extend its shelf life or improve taste by incorporating chemical preservatives such as nitrates, typically through smoking, curing or salting. Varieties of processed meat range from ham and bacon to particular types of sausages such as salami, chorizo and hot dogs.
Cancer Research further notes that chemicals present in processed meat, either added during processing or formed upon cooking, include nitrates and nitrites, which serve to prolong freshness of the meat. The organisation states: “When we eat them, nitrates and nitrites can become N-nitroso chemicals (NOCs) that can damage the cells that line our bowel. This damage can lead to bowel cancer.”
