Processed Meat, High Fructose Corn Syrup, and Salted Seafood: Unexpected Foods That Create Cancer-Inducing Environments

Awareness is needed regarding foods that cause cancer or create environments where cancer can easily grow. In a video on the YouTube channel 'Doctor Dingyo', Director Kang Hyeong-chang (an internal medicine specialist) identified processed meat, high fructose corn syrup, and salted seafood as major foods that can increase the risk of cancer occurrence. In particular, he emphasized that the method of grilling meat is closely related to the mechanism of cancer induction.

Processed Meat and Red Meat: Risk Levels Vary by Cooking Method

According to the IARC, processed meat is classified as a Group 1 carcinogen, while red meat is classified as a Group 2 carcinogen. Director Kang Hyeong-chang pointed to 'nitrites' as one of the main reasons processed meat is classified as a carcinogen. Nitrites, which are used to maintain the appetizing pink color of processed meat and increase its preservation, form 'nitrosamines'—a Group 1 carcinogen—when they meet amine components in the meat, which can cause esophageal and stomach cancer.

In the case of red meat, research shows that the heme iron it contains contacts the intestinal wall to cause inflammation, leading to systemic inflammation and insulin resistance, which creates an environment favorable for cancer to develop. Additionally, amino acids in red meat can activate 'mTOR', which is known as a 'aging switch'. Statistically, consistent daily consumption of 50g of processed meat can increase the risk of colorectal cancer by 18% and pancreatic cancer by about 19%. There are also research results suggesting that consistent daily consumption of about one serving of red meat increases the total mortality rate.

However, Director Kang advises that there is no need to stop consuming meat itself. Meat is essential for protein and iron intake, and there are studies (such as the Bold study) suggesting that consuming appropriate amounts, focusing on lean meat, does not increase the risk of cardiovascular disease. The key lies in the 'cooking method'. Grilling meat at high temperatures above 150 degrees Celsius causes 'heterocyclic amines' to form due to protein denaturation, and the smoke generated when fat burns while grilling directly over charcoal contains 'benzopyrene', a Group 1 carcinogen. Director Kang mentioned that the habit of grilling meat until it is golden brown is, to exaggerate, similar to smoking cigarettes, and recommended steaming or boiling as cooking methods.

High Fructose Corn Syrup Creates 'Soil' Favorable for Cancer to Take Root

The second dangerous food is high fructose corn syrup. While high fructose corn syrup is not registered as a direct carcinogen, it creates an environment conducive to the growth of cancer cells. While glucose is used as an energy source for all cells in the body, high fructose corn syrup is primarily metabolized in the liver, causing fatty liver and chronic inflammation. This inflammatory environment acts as 'soil' where it is easy for cancer to settle.

In particular, research shows that cancer cells have the characteristic of expressing more 'GLUT5' receptors, which are pathways for accepting fructose, meaning fructose can serve as food for cancer cells. Director Kang warned that one should be careful with canned coffee, carbonated drinks, and vitamin drinks that contain high fructose corn syrup. He pointed out that vitamin drinks or natural tonics consumed for health often contain high fructose corn syrup. He also compared giving high fructose corn syrup drinks to children to giving them alcohol, explaining that a preference for sweetness formed in childhood can become a factor that threatens health in adulthood.

Salted Seafood and Pickled Vegetables: The Relationship Between Salt and Preservation Methods

The last mentioned foods are salted foods such as salted seafood (jeotgal). The IARC has previously classified fish preserved with salt as a Group 1 carcinogen and vegetables preserved by pickling as a Group 2 carcinogen. This is a point that can be linked to the carcinogenic potential of pickled foods like jeotgal or kimchi, which Koreans enjoy. Director Kang emphasized that rather than these foods directly causing cancer, it is important to understand the direction of dietary habits. He explained that the core of health management is not unconditional fasting, but rather recognizing which foods are harmful to the body and developing the habit of making choices to gradually reduce them in daily life.