What you may have heard

Apricot seeds cure cancer by targeting cancer cells and leaving normal cells unharmed.

What the science tells us

Apricot seeds contain amygdalin, a natural substance. Laetrile is a partly synthetic form of amygdalin. It is sometimes referred to as vitamin B17, though it is not actually a vitamin. Pharmaceutical companies produce Laetrile in the lab, and it is mistakenly called vitamin B17 by some.

When consumed, both amygdalin and Laetrile can release cyanide, a toxic substance that poses serious health risks. Amygdalin (Laetrile) has been linked to several cases of cyanide toxicity in cancer patients. Side effects can include inflammation and redness of the skin. High doses or prolonged use can lead to cyanide toxicity, resulting in symptoms such as nausea, vomiting, headaches, dizziness, mental confusion, bluish skin discoloration, inadequate oxygen supply to tissues, low blood pressure, drooping eyelids, nerve dysfunction, coma, and death.

Epidemiological Evidence

Studies show no reliable clinical data supporting the effectiveness of laetrile or amygdalin in treating cancer. Consistently, research has failed to demonstrate any significant anti-cancer effects from Amygdalin (Laetrile).

Laboratory Evidence/Supporting Evidence

While some lab studies suggest amygdalin might have anti-cancer properties, these findings have not been confirmed in human trials. The risk of cyanide poisoning from consuming Amygdalin (Laetrile) is a significant concern, making it unsafe as a treatment.

IARC Carcinogen Classification:

Not Classified

How to reduce your risk

Avoid using apricot seeds or products containing laetrile/amygdalin for cancer treatment. Laetrile is banned by the FDA in the United States due to its significant side effects and the absence of supporting evidence for its effectiveness. Similarly, its sale is prohibited in the UK and Europe, aligning with the global recognition of its dangers and lack of effectiveness.

Although Amygdalin (Laetrile) are not safe or effective for cancer treatment, apricots are nutritious, offering vitamins A and C, potassium, and dietary fiber. Many alternative cancer cure websites lack scientific credibility and can mislead patients, so it’s important to rely on treatments backed by solid scientific evidence.

Bottom line

The claim that apricot seeds can treat cancer is not supported by scientific evidence, and their consumption poses serious health risks, including cyanide poisoning. For effective cancer treatment, rely on evidence-based therapies and consult healthcare professionals.

What you may have heard

There are claims that apple cider vinegar (ACV) can treat or prevent cancer. This belief is based on the idea that ACV can create a more alkaline environment in the body, making it less hospitable for cancer cells to grow.

What the science tells us

In chemistry, the pH scale measures how acidic or basic a solution is, ranging from 0 to 14. A pH of 7 is neutral, below 7 is acidic, and above 7 is basic. ACV is acidic due to its main active compound, acetic acid.

Epidemiological Evidence

There are no human epidemiological studies that directly link the consumption of apple cider vinegar with a reduced risk of cancer. Most studies focus on the broader concept of dietary acidity and its potential effects on cancer.

Laboratory Evidence/Supporting Evidence

Laboratory studies have shown that cancer cells can grow more aggressively in acidic environments (Gupta et al., 2014). However, these studies do not suggest that consuming acidic foods like ACV affects cancer risk in humans. Your body’s pH levels are tightly regulated and not significantly influenced by diet. Some studies have indicated that acetic acid, the main component of ACV, can kill cancer cells in a lab setting (Okabe et al., 2014), but this does not translate to effective cancer treatment in humans.

IARC Carcinogen Classification: 

Not Classified

How to reduce your risk

While ACV is not a proven method for preventing or treating cancer, maintaining a healthy lifestyle is crucial. Research shows that no single diet or food can prevent cancer. Instead, a balanced diet combined with regular physical activity can help prevent excess weight gain, which is associated with cancer risk.

A healthy diet includes:

• Fruits and vegetables
• Healthy fats like avocado and olive oil
• Limiting sweets and alcohol
• Drinking plenty of water
• Fiber-rich foods like whole grains
• Reducing intake of red meats and avoiding processed meats
• Regular physical activity
• Enjoying your food in moderation

Bottom line

There is no scientific evidence that apple cider vinegar can treat or prevent cancer. Your body’s pH is not significantly affected by diet. Focus on a balanced diet and regular exercise to reduce your cancer risk and maintain overall health.

What you may have heard

Antioxidant supplements, such as vitamins A, C, and E, can help prevent cancer and other diseases.

What the science tells us

Antioxidants are substances, either synthetic or naturally occurring, that can help prevent or slow down certain types of cellular damage. They are present in a variety of foods, particularly fruits and vegetables, and can also be taken as dietary supplements. These supplements are often marketed as a way to boost your health by fighting off harmful free radicals (unstable molecules that are created during normal cell processes and can cause damage to cells) in the body.

The science on antioxidant supplements and cancer prevention is mixed and inconclusive. While antioxidants from food sources are beneficial and linked to various health benefits, high-dose antioxidant supplements do not have the same proven effects. In fact, some studies suggest that very high doses of certain antioxidant supplements might even increase the risk of some cancers. Antioxidant supplements have only single antioxidants, while food provides a complete mix of antioxidants, phytonutrients, vitamins, minerals, and fiber that work together for better health.

IARC Carcinogen Classification: 

Not Classified

How to reduce your risk

• Eat a Rainbow:

Aim to include a variety of colorful fruits and vegetables in your daily diet. Each color represents different types of antioxidants and nutrients:

• Red: Tomatoes, strawberries, red peppers, red kidney beans
• Orange: Carrots, sweet potatoes, oranges
• Yellow: Bell peppers, lemons
• Green: Spinach, broccoli, kale
• Blue/Purple: Blueberries, grapes, eggplants
• Choose Whole Grains:

Replace refined grains with whole grains such as brown rice, quinoa, oats, and whole wheat products. Whole grains are rich in antioxidants and fiber.

• Snack on Nuts and Seeds:

Include a variety of nuts and seeds into your diet, such as almonds, walnuts, flaxseeds, and chia seeds. These are excellent sources of antioxidants, healthy fats, and other nutrients.

• Limit Processed Foods:

Reduce intake of processed foods, sugary snacks, and high-fat foods, as they can increase oxidative stress (damage to your cells caused by harmful molecules called free radicals) and cancel out the benefits of antioxidants.

Bottom line

It’s best to get your antioxidants from a variety of healthy foods, such as brightly colored fruits and vegetables, whole grains, nuts, seeds, and wheat germ. These foods not only provide antioxidants but also offer a host of other nutrients that work together to support your overall health. High-dose antioxidant supplements should not be relied upon for cancer prevention, and their use should be discussed with a healthcare provider.

To hear from a nutritionist on this subject, watch the video below.

What you may have heard

Adopting an alkaline diet , which focuses on consuming foods that supposedly create a more alkaline environment in the body, can protect against cancer. This diet often involves eating more fruits and vegetables while reducing intake of meat and processed foods.

What the science tells us

The evidence on whether an alkaline diet can prevent cancer is currently inconclusive. A breakdown of the scientific understanding follows.

• The body maintains a tight control over blood pH through various mechanisms involving the lungs, kidneys, and bones. The idea that diet can significantly alter blood pH is not supported by scientific evidence.
• Some lab studies suggest that cancer cells may create an acidic environment around them. However, this does not mean that an acidic diet causes cancer. The acidic environment may be a result of the cancer cells’ metabolism, the process that allows them to grow and produce energy.
• Some observational studies have found associations between diets that produce a lower acid load and a reduced risk of certain cancers. However, these studies do not prove that a specific diet reduces the risk of cancer.
• Comprehensive reviews of the research have found limited evidence to support the idea that dietary acid load directly influences cancer development.

IARC Carcinogen Classification: 

Not Classified

How to reduce your risk

1. Eat More Fruits and Vegetables

Increase your intake of a variety of colorful fruits and vegetables. These foods are rich in vitamins, minerals, antioxidants, and fiber, which all contribute to overall health.

2. Choose Whole Grains

Incorporate whole grains like brown rice, quinoa, oats, and whole wheat into your diet. Whole grains provide essential nutrients and fiber.

3. Limit Red and Processed Meats

Reduce consumption of red and processed meats, which have been linked to an increased risk of certain cancers. Choose lean proteins like fish, poultry, beans, and legumes.

4. Stay Hydrated

Drink plenty of water and limit sugary beverages. Staying hydrated supports overall health and can help maintain a healthy weight.

6. Avoid Smoking and Limit Alcohol

Do not smoke and limit alcohol consumption. Both smoking and excessive alcohol intake are significant risk factors for various types of cancer.

Bottom line

While an alkaline diet promotes the beneficial consumption of fruits and vegetables, there is no conclusive evidence that it can prevent cancer; instead, following a balanced diet rich in fruits, vegetables, whole grains, and lean proteins, along with maintaining a healthy weight through regular physical activity, is more effective.

What you may have heard

Obesity has been linked to various types of cancers.

What science tells us

Obesity or high body mass index (BMI) is a condition in which a person has an unhealthy amount and/or distribution of body fat. To measure obesity, researchers often use the BMI scale, which is determined by dividing a person’s weight (in kilograms) by their height (in meters) squared. BMI provides a more accurate measure of obesity than weight alone, though it has its limitations. Nearly 70% of U.S. adults have a BMI of 25.0 or higher, which is characterized as overweight (25.0-29.9) or obese (30.0 and above) (NCI).  However, there are many metrics of obesity, and each of these may be associated with different cancer risks.

Epidemiological Evidence

There is consistent evidence that higher body fat is linked to a number of cancers. People with obesity have chronic inflammation, which, over time, can cause DNA damage that leads to cancer. These people are also more likely to have conditions or disorders that are linked to or cause chronic inflammation: for example, Barrett’s esophagus, gallstones, ulcerative colitis, and hepatitis (NCI). Cancers linked to obesity include:

• Endometrial: Obese and overweight women are 2-4 times as likely as women with a healthy BMI to develop endometrial cancer (cancer of the lining of the uterus). Risk of endometrial cancer increases with increasing weight gain in adulthood (NCI).
• Esophageal: People who are overweight or obese are 2 times as likely as those with a healthy BMI to develop esophageal adenocarcinoma (NCI).
• Gastric cardia: People who are obese are nearly twice as likely as those of healthy weight to develop cancer in the upper part of the stomach, closest to the esophagus (NCI).
• Liver: People who are overweight or obese are up to twice as likely as those of healthy weight to develop liver cancer; this association is stronger in men (NCI).
• Kidney: People who are overweight or obese are up to twice as likely as those of healthy weight to develop renal cell cancer, the most common form of kidney cancer (NCI).
• Multiple myeloma: Multiple myeloma is a cancer that forms in a specific type of white blood cell (plasma cell) and accumulates in the bone marrow. Compared to healthy-weight individuals, overweight and obese individuals have a 10-20% increase in risk of developing multiple myeloma (NCI).
• Meningioma: A meningioma is a slow-growing tumor that develops in the membranes surrounding the brain and spinal cord. The risk of meningioma is increased by 50% in those who are obese and 20% in those who are overweight.
• Pancreatic: People who are overweight or obese are about 1.5 times as likely to develop pancreatic cancer (NCI).
• Colorectal: People who are obese are 30% more likely to develop colorectal cancer than healthy-weight individuals (NCI).
• Gallbladder: People who are obese have a 60% increase in risk of gallbladder cancer (NCI).
• Breast: Women in menopause who are obese have a 20-40% increase in risk of developing breast cancer (NCI).
• Ovarian: Higher BMI is associated with a 10% increase in risk of ovarian cancer among women who have never used menopausal hormone therapy (NCI).
• Thyroid: Higher BMI is associated with a 10% increase in risk of thyroid cancer among women who have never used menopausal hormone therapy (NCI).

In people who are diagnosed with breast, prostate, or colorectal cancer, research shows that obesity may worsen aspects of cancer survivorship (example: quality of life, cancer recurrence, cancer progression, and survival).

Laboratory Evidence/Supporting Evidence

The laboratory and animal study evidence generally supports the epidemiological evidence that obesity is associated with risk of a variety of cancers.

IARC Carcinogen Classification:

Not classified.

How to reduce your risk

Epidemiological studies provide consistent evidence that people who have a healthy BMI have lower risk of colon, kidney, breast, endometrial, and ovarian cancers (NCI). Studies have shown that people who lose weight have decreased risk of breast, endometrial, colon, and prostate cancers. People with obesity who have bariatric surgery appear to have lower risks of obesity-related cancers than those who do not have bariatric surgeries.

The steps to prevent unhealthy weight gain are the same as the steps to lose weight: exercising regularly, maintaining a healthy diet, and monitoring your weight. To prevent weight gain, 150-300 minutes of moderate-intensity activity per week is recommended (Mayo Clinic). A healthy diet includes low-calorie and nutrient-dense foods (such as fruits, vegetables, and whole grains), avoids saturated fat, and limits sweets, alcohol, and processed foods. Identifying situations that trigger overeating and monitoring these situations can also prevent weight gain. Finally, consistency in diet and exercise, and monitoring your weight regularly can help keep off excess pounds.

Bottom line

Obesity increases risk of endometrial, esophageal, gastric cardia, liver, kidney, multiple myeloma, meningioma, pancreatic, colorectal, gallbladder, breast, ovarian, and thyroid cancers. The steps to prevent unhealthy weight gain are the same as the steps to lose weight: Exercise regularly, maintain a healthy diet, and monitor your weight.

Learn More From These Trusted Sources

What you may have heard

Consuming burnt foods or burnt marshmallows increases the risk of developing cancer.

What science tells us

Marshmallows are composed of a majority of sugars. They are eaten alone, but sometimes are roasted over a fire to make s’mores. Many chemicals are found in burnt food including acrylamide, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines (HCAs) (Dana-Farber). Acrylamide forms naturally from chemical reactions in certain types of starchy foods when they are cooked at a high temperature. However, the chemical is only formed when food is cooked until it turns dark brown and if it is cooked over long periods of time (Dana-Farber). PAHs are released when fat and juices drip onto the flame while cooking meat. HCAs form when meat is exposed to high temperatures for a prolonged period of time (FDA). Neither of these are of concern with burnt marshmallows.

Epidemiological Evidence

According to the World Cancer Research Fund, there is no strong human evidence of a link between overcooked starchy foods and cancer risk (WCRF).

Laboratory Evidence/Supporting Evidence

There is no laboratory evidence that consuming burnt foods causes cancer.

IARC Carcinogen Classification:

Not classified (although some compounds that may be found in burnt marshmallows may contain chemicals that IARC has designated as carcinogenic).

How to reduce your risk

It is not clear if there is a relationship between overcooked starchy foods and cancer. To minimize acrylamide exposure when cooking other types of foods, minimize frying and deep frying, avoid storing potatoes in the refrigerator, and soak raw potato slices in water (and dab dry) before frying or cooking. To reduce HCA and PAH consumption when cooking meat, avoid direct exposure of meat to an open flame, keep the duration of cooking times as brief as you can, microwave meat prior to cooking it on a high temperature, remove charred portions when eating, use acidic-based marinades, or enjoy grilled vegetables and tofu as a meat alternative (Dana-Farber).

Bottom line

Though no specific studies have been done on the link between burnt marshmallows and cancer, eating burnt marshmallows is not likely to increase cancer risk.

What you may have heard

Given that cancer cells grow well in an acidic environment, many people have questioned whether a diet high in acidic foods can increase your risk of cancer.

What the science tells us

In chemistry, the pH scale is a measure for how acidic or basic a solution is. The pH scale ranges from 0-14: 7 is neutral, less than 7 is acidic and greater than 7 is basic.

Epidemiological Evidence

There are no human epidemiological studies that have studied the relationship between pH and cancer. 

Laboratory Evidence/Supporting Evidence

There is no laboratory evidence that acidic pH increases risk for cancer. While it is true that cancer cells grow well in an acidic environment, your body’s pH levels are not determined by the food you eat (MD Anderson). Factors that determine your body’s pH include fluid loss, electrolyte levels, and organ function.

Not Classified.

How to reduce your risk

Research shows that there is not one diet or one food that can prevent cancer. However, a balanced diet and getting enough physical activity can prevent excess weight gain, which is associated with cancer risk. To prevent weight gain, 150-300 minutes of moderate-intensity activity per week is recommended  (Mayo Clinic). A healthy diet includes low-calorie and nutrient-dense foods (such as fruits, vegetables, and whole grains), avoids saturated fat, and limits sweets and alcohol. Identifying situations that trigger overeating and having tools to address these situations can also help in preventing weight gain. Finally, consistency in diet and exercise and monitoring your weight regularly can help keep off excess pounds.

Bottom line

Your blood pH is not affected by your diet, and there is no one diet to prevent cancer. Instead, focus on eating a balanced diet and exercising regularly.

What you may have heard

Curcumin has been touted as having antioxidant, antiviral, antibacterial, and anti-inflammatory properties. One of curcumin’s newer areas being studied are its possible anti-cancer properties.

What science tells us

Curcumin (the part of turmeric that gives it its vibrant color) has gained attention in the media as a potential anti-cancer therapy.

Epidemiological Evidence

Studies of curcumin in humans are still in the early stages so more research is needed before we can say anything about a relationship between curcumin and cancer.

Laboratory Evidence/Supporting Evidence

Curcumin specifically targets cell signaling pathways that are involved in cancer development and growth, which could decrease cancer risk (Giordano et al.). Studies done in laboratory animals suggest that curcumin may prevent cancer, slow the spread of cancer, make chemotherapy more effective, and protect healthy cells from damage by radiation therapy.

IARC Carcinogen Classification:

Not classified.

How to reduce your risk

It is not known whether consuming products that contain curcumin, such as turmeric, decrease your chance of getting cancer.  Eating a healthy, balanced diet and maintaining an appropriate level of physical activity is a good way to lower cancer risk.

Bottom line

Curcumin and turmeric have many important biological functions, and laboratory studies suggest that they may help to prevent cancer in laboratory animals. Studies of curcumin in humans are still in the early stages, so more research is needed before we can say anything about a relationship between curcumin and cancer.

What you may have heard

Coffee consumption can increase your risk of cancer.

What science tells us

Epidemiological Evidence

Coffee drinking is not a cause of breast, pancreatic, or prostate cancer and may even reduce the risk of endometrial, head and neck, colorectal, and liver cancers (ACS) . There is also evidence that drinking coffee is linked to lower risk of insulin resistance and type 2 diabetes (ACS). Several epidemiological studies have shown that coffee consumption does not increase cancer risk (Zhao).

Laboratory Evidence/Supporting Evidence

Much of the concern about coffee consumption and cancer comes from the fact that coffee can contain a chemical called acrylamide, which is formed during the roasting process. Acrylamide has been shown to cause cancer in animals exposed to very high doses (ACS). These studies have concluded that coffee consumption does not cause cancer in mice (IARC).

IARC Carcinogen Classification:

Group 3 (Not classifiable as to its carcinogenicity to humans)

How to reduce your risk

There appear to be health benefits to drinking coffee. If you are worried about acrylamide exposure, you could reduce and limit the amount of food you eat that is cooked at high temperatures (during frying, roasting, and baking) for longer periods of time (ACS).

Bottom line

Coffee drinking is linked with a lower risk of endometrial, head and neck, colorectal, and liver cancers. Coffee drinking may also reduce the risk of insulin resistance and type 2 diabetes.

What you may have heard

Ketchup contains high-fructose corn syrup and MSG for flavoring and sweetness.  You may have heard these ingredients cause cancer.

What the science tells us

Numerous studies have shown that high-fructose corn syrup is harmful to your health, increasing your risk of weight gain, type 2 diabetes, metabolic syndrome, and high triglyceride levels.

Epidemiological Evidence

Excessive consumption of high-fructose corn syrup is also linked to obesity and an increased risk of colon cancer (Goncalves et al.).

While MSG has not been shown to increase the risk of cancer, studies have linked MSG consumption to obesity, central nervous system disorders, liver damage, and reproductive malfunctions (Niaz et al.).

Laboratory Evidence/Supporting Evidence

One study conducted on mice studied the effects of high-fructose corn syrup consumption. Researchers found that there was excess weight gain and the presence of tumors, indicating that fructose might affect tumor growth (NCI).

IARC Carcinogen Classification:

Not classified.

How to reduce your risk

Avoid products, including ketchup, that contain high-fructose corn syrup and MSG. Eat ketchup in moderation to reduce your health risks.

Bottom line

Eating ketchup itself does not appear to cause cancer. However, high consumption of high-fructose corn syrup, a key component in ketchup, is linked to obesity and an increased risk of colon cancer. While there are no direct links between cancer risk and MSG, there are other harmful health effects that should be considered when eating ketchup.