Harvard Doctor Lists 6 Cancer-Causing Foods and Their Alternatives

Cancer is one of the most feared diseases of our time. While genetics and environment play a major role, everyday food choices also quietly influence cancer risk.

In a video that is going viral on social media, Dr Saurabh Sethi, a Harvard-trained gastroenterologist, highlighted 6 everyday food items that science links to cancer development and progression. Reducing or eliminating these from the plate can have a positive impact on long-term health.

Here are the 6 red-flag foods and what healthier swaps can nourish the body instead.

1. ULTRA-PROCESSED MEATS: Cancer’s silent invite

Processed meats are often seen as protein-rich options. Some even view them as easier meal choices. According to the World Health Organisation, processed meats are classified as Group 1 carcinogens, meaning there’s strong evidence that they can cause cancer, particularly colorectal cancer. Dr Sethi warns that the nitrates and preservatives used in these meats can damage the cells lining the gut and promote cancerous changes.

(Swap ultra-processed meats with home-cooked lean meats like grilled chicken, or even plant-based protein sources such as legumes, and lentils. These options are less inflammatory and packed with fibre and antioxidants that protect gut health.)

2. SUGARY DRINKS: Feeding cancer cells quietly

Fizzy sodas (soft drinks) and flavoured drinks are often considered quick sources of energy or mood boosters. Dr Sethi emphasises that sugary beverages don’t just spike blood sugar, they also feed chronic inflammation and can accelerate cancer progression. Frequent intake of sugary drinks is linked to increased risk of obesity-related cancers such as breast, pancreatic, and colon cancers.

(Fresh coconut water, homemade fruit-infused water, or even simple herbal teas can quench thirst without the sugar overload. These also bring along antioxidants and hydration, both crucial for cell repair and immune support.)

3. DEEP-FRIED FOODS: Inflammation in every bite

A crispy samosa or a handful of fries is often seen as harmless comfort food.

Deep frying, especially in reused oils, leads to the formation of acrylamide – a compound known to trigger inflammation and increase cancer risk. Dr Sethi highlights that regular consumption of deep-fried food is linked to oxidative stress and chronic inflammation, the very environment in which cancer thrives.

(Baking or air-frying vegetables and snacks can drastically reduce oil use while keeping things crunchy. Using olive oil for light sautéing and loading the plate with roasted veggies adds taste without the toxic load.)

4. CHARRED OR BURNT MEAT: More than just a grilling error

The smoky flavour from a grill is considered a culinary win. Dr Sethi sheds light on a hidden danger, when meat is overcooked or charred, it produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are known to damage DNA. Repeated DNA damage is a key step toward cancer development.

(Instead of high-temperature grilling, go for slow cooking, steaming, or baking. If grilling is unavoidable, marinating the meat beforehand can significantly reduce the formation of harmful compounds. Adding antioxidant-rich herbs like rosemary and thyme also helps.)

5. ALCOHOL: A known risk for hormone-driven cancers

A glass of wine a day is sometimes even recommended for heart health. Dr Sethi points out that alcohol consumption, even in moderate amounts, is linked with a higher risk of hormone-related cancers such as breast and liver cancer. Alcohol can alter estrogen levels and impair the body’s ability to absorb key nutrients like folate, which plays a role in DNA repair.

(Instead of alcohol, fermented drinks like kombucha [non-alcoholic], or even pomegranate juice can offer both the tang and the health benefits. These alternatives are rich in probiotics and polyphenols that support the gut and immune system.)

6. ULTRA-PROCESSED FOODS: Chronic inflammation’s partner

Packaged snacks, instant noodles, and ready-to-eat meals are seen as saviours in busy routines. These foods are stripped of natural nutrients and loaded with artificial additives, refined sugars, and unhealthy fats. Dr Sethi stresses that frequent consumption of ultra-processed food drives low-grade chronic inflammation, one of the key players in the cancer process.

(Preparing simple home-cooked meals using whole grains, fresh vegetables, nuts, and seeds can dramatically lower inflammation markers – offering healing nutrients without synthetic ingredients.)

– Info and picture from Times of India