A leading doctor has raised alarms over three popular food items that many people consume daily, revealing their potential to significantly increase the risk of developing severe cancers, including pancreatic cancer.
In a recent social media video, Dr. Sermed Mezher, a London-based medical expert, highlighted the dangers of charred or burnt foods, which contain toxic compounds that could elevate the likelihood of developing prostate, bowel, and especially the highly lethal pancreatic cancer.
“Burnt meat in particular contains harmful substances like heterocyclic amines and polycyclic aromatic hydrocarbons, which studies have shown can damage DNA and heighten cancer risk,” Dr. Mezher explained. The formation of these chemicals is especially prevalent when meat is cooked over an open flame, such as during barbecuing.
The risks are not limited to meat. Experts have long warned about the link between burnt carbohydrate-based foods, like potatoes and bread, and cancer. These foods contain acrylamide, a toxic molecule that forms when certain sugars and proteins combine under high heat. Research suggests exposure to acrylamide may be linked to cancers such as kidney, endometrial, and ovarian cancers. However, some health professionals argue that the quantity of burnt toast or potatoes required to pose a significant risk is unrealistic for most people over their lifetime.
Dr. Mezher also pointed to two other common foods that should be avoided to reduce cancer risk. The first is processed meats—such as sausages, bacon, ham, and pepperoni—which the World Health Organization has classified as a “group one carcinogen.”
Processed meats contain nitrites and nitrates, chemicals known to trigger reactions in the body that can lead to tumor formation, particularly in the gut. In the digestive system, these nitrates are converted into harmful substances called N-nitroso chemicals (NOCs), which can damage cells in the bowel, increasing the risk of cancer. According to Cancer Research UK, a 2019 study found that consuming just one rasher of bacon per day could increase the risk of bowel cancer by 20%. This risk is higher than the recommended daily consumption limit of two rashers of bacon or three slices of ham.
Lastly, Dr. Mezher cautioned against alcohol consumption, which he said is linked to seven types of cancer. When alcohol is metabolized, it produces a toxic byproduct called acetaldehyde, which can damage DNA and inhibit the body’s ability to repair cells. “Alcohol also affects hormone levels and impairs nutrient absorption, further increasing cancer risks,” Dr. Mezher noted. In the caption accompanying his social media post, he stressed that alcohol consumption—even in small amounts—raises the risk of breast and esophageal cancers.
The doctor’s warning comes at a time when experts are grappling with a disturbing rise in bowel cancer diagnoses among people under 50 in both the UK and the US. In the UK alone, there are more than 44,000 new cases of bowel cancer each year, while the US reports nearly 142,000 diagnoses annually. While the majority of cases affect individuals over the age of 50, diagnoses in younger adults have surged by 50% over the past three decades, prompting further investigation into possible causes.
Although some doctors have suggested obesity, excessive use of antibiotics, mobile phone radiation, and even invisible plastic particles in drinking water could be contributing factors, a growing body of evidence points to ultra-processed foods—like ham and bacon—as potential culprits. Some experts have even proposed that these foods may be as dangerous as tobacco, suggesting they could carry a cigarette-style health warning.
As health concerns about diet and cancer risk continue to mount, experts advise caution when consuming foods that could contribute to long-term health issues, including cancer.
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