Oncologist Advises Cutting Alcohol and Processed Meat to Lower Cancer Risk

Professor Ido Wolf from Ichilov Hospital discussed recent cancer research developments, emphasizing that many cancer risk factors are controllable through lifestyle changes. According to Cancer Research UK, about 40% of cancer cases could be prevented by adopting healthier habits. Dr. Jiri Kovash, an oncologist and medical director at the Proton Therapy Center, highlighted alcohol and processed meat as two major dietary factors to reduce for lowering cancer risk.

Dr. Kovash explained that while genetics and age are uncontrollable, diet and lifestyle significantly impact cancer risk. Both alcohol and processed meats are classified as carcinogens by the World Health Organization. Alcohol consumption damages body cells, disrupts natural repair mechanisms, alters hormone levels, and promotes cell division, increasing the risk of cancers such as liver, colorectal, breast, and oral cancers. The risk rises proportionally with the amount of alcohol consumed.

Processed meats, including smoked, salted, preserved, or industrially processed products like sausages and pastrami, are linked mainly to colorectal cancer. While complete avoidance is not mandatory, moderation is advised, alongside a diet rich in vegetables, fruits, whole grains, and legumes. UK guidelines recommend reducing processed and red meat intake from over 90 grams to about 70 grams daily.

Dr. Kovash also stressed that maintaining a healthy weight, regular physical activity, and avoiding smoking are crucial for reducing chronic disease risks, including various cancers. He urged individuals concerned about their risk factors or experiencing unusual symptoms to consult a physician promptly. Although a healthy lifestyle does not guarantee cancer prevention, research shows it can significantly lower the risk and improve overall health.