Dietary Myths and Frequently Asked Questions

 

Sugar
Does sugar increase cancer risk?

Sugar in the diet is not a known risk factor for cancer.

However eating too much sugar may be of concern if it leads to weight gain, as being overweight or obese is a risk factor for cancer of the bowel, kidney, pancreas, oesophagus and endometrium (womb), as well as breast cancer in post-menopausal women.

Try not to eat too many high-sugar foods of low nutritional quality (e.g. confectionery, snack foods and soft drinks). Instead fill up on nutritious foods such as fruit and vegetables and wholegrain cereals, and drink plenty of water.

 

Artificial sweeteners
Can artificial sweeteners cause cancer?

Artificial sweeteners are used as a replacement for sugar in food and drinks, as they are very sweet and contain fewer kilojoules (energy). There are several types of artificial sweeteners, including aspartame, sucralose and saccharin.

There does not appear to be a link between aspartame or sucralose and the risk of cancer. Aspartame is also known as the brand NutraSweet®, and is used in products such as Equal® and Diet Coke®. Sucralose is used to make Splenda®.

Saccharin is used to make Sugarine® and Sweet’N Low® and sometimes contained in diet soft drinks from fountain dispensers to help extend shelf life. In rats, high doses of saccharin can cause bladder stones that can lead to bladder cancer. However, saccharin does not appear to cause bladder stones in humans.

If saccharin does increase cancer risk in humans, it does so at doses many times greater than the typical amount consumed. In Australia, Food Standards Australia New Zealand (FSANZ) sets acceptable levels for all types of additives including artificial sweeteners.

 

Herbs and spices
Are herbs and spices good to eat?

Herbs and spices do not appear to lower the risk of cancer in humans. Studies in animals suggest that certain herbs and spices (such as rosemary, garlic, cumin, ginger and tumeric) may be helpful, but more research is needed. It is important to note that the amounts of herbs and spices we eat is much lower than the amounts in scientific trials.

However herbs and spices contain a variety of vitamins, minerals and anti-oxidants, and can be used instead of salt to flavour food.

 

Charred or burnt food
Should I avoid food that has been burnt?

The only type of burnt food to worry about is meat. Heterocyclic amines (HCAs) are formed when the protein in red meat, fish or poultry is cooked. These compounds have been shown to cause bowel cancer in animals.

The amount of HCAs produced depends on the duration and temperature of the cooking method. Try not to overcook or blacken meat on the barbecue, and use a marinade. Marinating meat first prevents it from charring, keeps it tender and adds flavour.

 

Microwave Ovens
Are microwave ovens safe to use?

There is no evidence that microwaves cause cancer. Microwaves generated in microwave ovens do not remain in the food when the power is turned off and do not make the food radioactive.

 

Refrigeration
Does refrigeration reduce cancer risk?

Refrigeration appears to lower the risk of stomach cancer. This could be due to the reduced need for salt to preserve foods with refrigeration, or because perishable foods such as fruit and vegetables are available for longer.

 

Food Additives
Do food additives cause cancer?

Food additives are substances added to foods to preserve them and to enhance their colour, flavour and texture. Additives are usually present in very small quantities in food, and there is no convincing evidence that any additive at these levels causes human cancers.

In Australia, Food Standards Australia New Zealand (FSANZ) sets maximum safety levels and monitors the levels of additives in the food supply.

 

Irradiated Foods
Why are foods irradiated, and do irradiated foods cause cancer?

Food irradiation is used to prevent illness caused by bacteria in food. For example, it prevents salmonella infections, which may be present in poultry products such as chicken. The process involves exposing food to gamma rays or x-rays to kill the bacteria.

Radiation does not remain in the foods after treatment, and eating irradiated foods does not appear to increase cancer risk.

 

Aflatoxins
What are aflatoxins and do they increase cancer risk?

Aflatoxin is the name for a group of toxins (poisonous chemical compounds) that are produced by two fungi called Aspergillus flavus and Aspergillus parasiticus. These toxins may occur naturally in a range of foods, including peanuts. Depending on the levels, the toxins can severely affect the liver and cause liver cancer in humans.

In Australia, aflatoxin is not a health risk because of the thorough testing done at various stages along the food chain and the procedures used to eliminate any contaminated foods.

 

Organic Foods
Are foods labelled “organic” best in lowering cancer risk?

The term “organic” is used for foods that are grown without synthetic pesticides and fertilizers, growth promoters or genetic modifications.

Studies done both in Australia and around the world have not found significant differences in the mineral, trace element or B vitamin content of organic fruit and vegetables and cereals compared to those grown using conventional methods. However some studies suggest that organic foods may be slightly higher in vitamin C.

At present, no research is able to prove if organic foods are more effective in reducing cancer risk than foods produced by other farming methods. Therefore, the choice between “organic” or “non-organic” foods is entirely personal. The advantages and disadvantages in choosing organic foods should be weighed up by the individual.

 

Pesticides and Herbicides
Do pesticides in foods cause cancer?

Pesticides and herbicides can be toxic (poisonous) when not used properly. Although fruit and vegetables sometimes contain low levels of these chemicals, there is a vast amount of scientific evidence that supports the overall health benefits and cancer-protective effects of eating fruit and vegetables. 

Currently there is no evidence that the low doses of pesticide and herbicide found in foods increase the risk of cancer. Careful washing and peeling of vegetables and fruit is recommended.

 

Fluorides
Do fluorides cause cancer?

Research has examined the effects of fluorides given as dental treatments or added to toothpaste, public water supplies and foods, and not found any increase in cancer risk.