SerpApi.Org
There’s a reason you never see doctors smoking. According to an article published in JAMA, less than 2% of healthcare workers use tobacco. It’s because they see firsthand how much it can negatively impact the body, including drastically increasing the risk of cancer.
Similarly, oncologists regularly see how diet and lifestyle habits can influence cancer risk, which in turn impacts their own diet and lifestyle habits. Dr. Nathan Handley, MD, the director of the Integrative Cancer Recovery Program at Jefferson Health’s Marcus Institute of Integrative Health, says that when it comes to cancer prevention, diet certainly plays a role.
Related: 'I'm an Oncologist—This Is the Cooking Oil I Always Choose'
“Recent American Cancer Society data suggest that diet alone accounts for about 4% of U.S. cancer cases. This isn't a huge number, but the reason we often emphasize diet so much is that diet goes hand in hand with a lot of other major modifiable risk factors that cluster together, including body weight, alcohol and inactivity. This combination accounts for about one-fifth of all cancers. Globally, 30 to 50% of cancers are linked to modifiable lifestyle and environmental factors,” Dr. Handley says.
He adds that adults who adhere most closely to American Cancer Society guidelines on diet and physical activity have a 10 to 20% lower risk of a cancer diagnosis and a 24 to 30% lower risk of cancer death. That’s pretty powerful!
Similarly to how the vast majority of doctors don’t smoke, there is one specific food they almost always pass up on because it can increase the risk of cancer in several ways.
🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊
General Tips for Lowering Your Risk of Cancer Through What You Eat
Parade talked to three oncologists about the connection between diet and cancer risk, and while all three said that diet does play a role in cancer prevention, they also emphasized that it’s 100% okay to still eat the foods you love, even if they have no nutrient value.
“Rather than worrying about one food or one meal, I encourage people to focus on healthy eating patterns they can maintain over time,” says Dr. Sudarsan Vishnu Kollimuttathuillam, MD, an oncologist at City of Hope Orange County in Irvine, California.
After all, food isn’t just about nutrients. It’s about comfort, joy and community—all of which also play a role in cancer prevention and general well-being.
Related: The 1 Type of Food Oncology Dietitians Are Begging People To Eat More of in 2026
While no singular food or meal will give you cancer, all three oncologists say it is important to consider your overall diet. “While not the only factor that contributes to cancer risk, a poor diet can absolutely increase the risk of certain cancers. Processed foods, increased alcohol consumption and diets high in red meats and low in fruits, vegetables and fiber can put someone at higher risk,” says Dr. Dillon Cason, MD, a hematologist oncologist at Lehigh Valley Topper Cancer Institute, part of Jefferson Health.
If you want to lower your risk of cancer through what you eat, Dr. Handley recommends eating mostly plants and maintaining a healthy weight. “Practically speaking, this includes emphasizing vegetables, fruit, whole grains, beans and nuts,” he says. In terms of how to get your protein, plant-based proteins, poultry and fish are better options than red meat and processed meats, like deli meat and bacon.
Again, this doesn’t mean you can never enjoy a slice of pepperoni pizza. The goal is to enjoy nutrient-dense, minimally processed foods the majority of the time and save nutrient-void or ultra-processed foods for special occasions.
“You don't have to eat perfectly to improve your health. Small, sustainable changes are much more effective than restrictive diets, and they're much easier to maintain over the long term,” Dr. Kollimuttathuillam says.
Related: 'I'm an Oncologist—This Is the One Condiment I Never Put on My Food'
The One Food Oncologists Avoid When Eating Out
When going out to eat, there’s one type of food that the oncologists we talked to skip over completely: fried food. All three oncologists say that fried food increases the risk of cancer in several ways.
“Research shows that regularly eating deep-fried foods is associated with a higher risk of several cancers, although no single factor fully explains that relationship,” says Dr. Kollimuttathuillam. He explains that deep frying exposes foods to very high temperatures, which can produce compounds such as acrylamide and other chemicals that researchers continue to study for their potential role in cancer risk.
Dr. Handley explains that cooking meat at very high heat, like frying, grilling or charring, creates compounds called heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) that damage DNA and have been shown to cause cancer in animal studies. He adds that reusing oil at high temperatures produces more of them.
Another way that fried food can increase the risk of cancer is because it can contribute to obesity, which is a known risk factor for cancer, when eaten regularly. “There is strong evidence that obesity increases the risk of many types of cancer. I believe it is one of the major reasons we are seeing higher incidences of cancer in many age groups, especially people under 40. Obesity puts the body in a state of chronic inflammation, which causes the release of inflammatory markers that can allow abnormal cells to have a better chance to survive and grow,” Dr. Cason says.
Even though foods like French fries, fried calamari and fried chicken can increase the risk of cancer when eaten regularly, all three oncologists say that it’s okay to enjoy foods like these every once in a while. “It's important to keep this in perspective. I don't want people to feel anxious about enjoying a favorite fried food once in a while. What matters most isn't one meal; it's what you eat most of the time. Choosing healthier foods more often is one of the best ways to support your long-term health,” Dr. Kollimuttathuillam says.
What To Eat Instead
Okay, so chances are that if you’re sharing a meal with an oncologist, they’re not going to want to split an order of fries with you. What foods on the menu do they gravitate toward instead? All three that we talked to say that they favor entrees with lean proteins and lots of veggies.
Some examples of this include a salad with chicken or salmon, tofu or lentil curries, grilled fish with roasted vegetables, fajita plates, burrito bowls, poke bowls and sushi.
Dr. Hadley explains that when foods are baked, steamed, poached or stewed, it doesn’t lead to the development of the cancer-causing chemicals that are produced during deep frying. “Baking and roasting at moderate temperatures are reasonable. The key is to avoid prolonged exposure of foods, especially meats, to very high temperatures and direct flame. If grilling, it is better to use lower heat, marinate meats beforehand and avoid charring,” he says.
Remember, preventing cancer doesn’t mean never enjoying fried food. “I am a strong believer in moderation. Even with my cancer patients, I want them to eat and drink the things they love, but responsibly. We all know you can do all of the right things in life and still get a bad hand,” Dr. Cason says.
As long as you’re eating fried foods only occasionally and not regularly, it’s nothing to lose sleep over.
Up Next:
Related: Oncologists Are Begging You To Stop Adding This to Your Coffee Every Morning
Sources
- Sarna, L., Aguinaga Bialous, S. and Nandy, K. (2014). Changes in Smoking Prevalences Among Health Care Professionals From 2003 to 2010-2011. JAMA. 311(2):197-199.
- Health Effects of Cigarettes: Cancer. Centers for Disease Control and Prevention.
- Dr. Nathan Handley, MD, director of the Integrative Cancer Recovery Program at Jefferson Health’s Marcus Institute of Integrative Health.
- Dr. Sudarsan Vishnu Kollimuttathuillam, MD, oncologist at City of Hope Orange County in Irvine, California.
- Dr. Dillon Cason, MD, hematologist oncologist at Lehigh Valley Topper Cancer Institute, part of Jefferson Health.
- Chemicals in Meat Cooked at High Temperatures and Cancer Risk. National Cancer Institute.
