FOTD: Cancer Proof Your Diet, Part 3
Ready for Tip #3 in the series from Today nutritionist Joy Bauer? Here you go!
Tip #3: Limit salty, pickled and smoked foods
Excessive salt is thought to increase the risk of stomach and esophageal cancers by damaging the lining of the throat and stomach. Also, salt allows Helicobacter pylori bacteria to thrive, which can increase the risk of stomach cancer. If you like salty, pickled foods, eat them only in moderation. This includes salt itself, sauerkraut, pickles, all pickled vegetables and fish, and salt-cured fish and meats. Depending on the type and brand you buy, the following meats may be cured: bacon, sausage, bratwurst, pepperoni, salami, pastrami, hot dogs, bologna, and cured ham. Be sure to check the label to see how it’s prepared.
Smoked meats, including smoked ham and sausages, and fish such as smoked lox and whitefish also seem to increase the risk of stomach cancer. These foods, too, should be eaten infrequently.
