We Asked 5 Oncology Experts What They Never Eat and They All Said the Same Thing

Cancer is a complicated condition that can be caused by a number of factors. But recent research suggests that four in 10 cancer cases around the world are preventable, giving people more control over their future health than they realize.

While some preventable factors are more obvious, like smoking and drinking high levels of alcohol, others are more surprising. There's one food in particular that's been flagged by the World Health Organization (WHO) as a carcinogen, and healthcare providers who work with cancer patients say they're wary of eating this food themselves.

"Diet can create an environment in the body that is either pro-inflammatory and pro-carcinogenic or anti-inflammatory and anti-carcinogenic," Dr. Ketan Thanki, MD, colorectal surgeon with the MemorialCare Todd Cancer Institute at Long Beach Medical Center in Long Beach, CA, tells Parade. As a result, what you eat can either lower or raise your cancer risk.

Related: Oncology Experts Wish People Would Stop Doing This One Thing Every Morning

This particular food "is one of the clearest examples where less, or even avoidance, is better for cancer prevention," says Dr. Tracy Crane, PhD, RDN, director of lifestyle medicine, prevention and digital health at University of Miami Sylvester Comprehensive Cancer Center.

Experts say eating this food very rarely is unlikely to lead to cancer, but it's something that shouldn't be a regular part of your diet. Here's why.

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This Is What Oncology Experts Never Eat

It's processed meat. "The World Health Organization's International Agency for Research on Cancer has classified processed red meat as a Group 1 carcinogen, placing it in the same category as tobacco smoking and asbestos," says Dr. Steven Lee-Kong, MD, chief of colorectal surgery at Hackensack University Medical Center. "This classification means there is ‘sufficient evidence' that consuming processed meat causes cancer in humans, specifically colorectal cancer."

Dr. Wesley Talcott, MD, a radiation oncologist at Northwell's Lenox Hill Hospital, stresses the importance of understanding what this designation means. "This means that data has demonstrated in a convincing way that these products-and the chemicals used or generated in processing these products- promote cancer formation in the digestive tract," he explains. (However, he notes that the exact amount of processed meat you'd need to eat to develop cancer is uncertain.)

Related: Oncologists Are Begging People To Throw Out This Common Laundry Product

Nitrates and nitrites, which are used as preservatives, can form N-nitroso compounds in the gut, Dr. Lee-Kong says, adding, "These compounds can damage the cells that line the bowel, which can lead to the development of cancer."

As a result, "I generally avoid them," says Dr. Ezekiel Emanuel, MD, oncologist and author of Eat Your Ice Cream.

What To Do When It Comes To Processed Meats

It's best to avoid processed meats as much as possible, according to experts. But if you really enjoy processed meats like bacon or deli meat, Dr. Crane recommends having them as an "occasional food" rather than something you routinely have at meals. "A hot dog once in a while at a ballgame is different from bacon or deli meat every day," she says.

Still, "for individuals interested in minimizing cancer risk, cutting out or minimizing consumption of processed meats is a good decision," Dr. Talcott explains, and Dr. Lee-Kong agrees, adding, "Think of them as a rare treat, not a daily staple."

Related: Oncologists Are Begging People To Throw Out This Common Kitchen Item

These Are Healthier Alternatives, According to Experts

If you're focused on protein, Dr. Thanki suggests having poultry, fish or seafood, legumes, eggs and dairy products. "For similar convenience as picking up a pack of pepperoni, try hummus, nut butters, canned fish or home-baked turkey," he says.

Overall, Dr. Crane recommends centering your diet around plants, fiber and minimally processed proteins. "That is the dietary pattern most consistent with cancer prevention and overall metabolic health," she shares.

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Sources:

• Dr. Steven Lee-Kong, MD, chief of colorectal surgery at Hackensack University Medical Center
• Dr. Ketan Thanki, MD, colorectal surgeon with the MemorialCare Todd Cancer Institute at Long Beach Medical Center in Long Beach, CA
• Dr. Tracy Crane, PhD, RDN, director of lifestyle medicine, prevention and digital health at University of Miami Sylvester Comprehensive Cancer Center
• Dr. Ezekiel Emanuel, MD, oncologist and author of Eat Your Ice Cream
• Dr. Wesley Talcott, MD, a radiation oncologist at Northwell's Lenox Hill Hospital
• Fink, H., et al. Global and Regional Cancer Burden Attributable to Modifiable Risk Factors to Inform Prevention. Nature Medicine. February 3, 2026

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This story was originally published June 19, 2026 at 11:25 AM.