Tag: Cancer risks

According to nutrition experts, both grilled and roasted chicken can be healthy options, but their nutritional profiles and health impacts can vary significantly based on preparation. This article explores which is healthier: grilled or roasted chicken, examining the pros and cons of each method to help you make an informed decision for your next meal.

According to the European Food Safety Authority (EFSA), recent re-evaluations indicate potential genotoxicity risks associated with certain smoke flavorings, raising fresh concerns for consumers. Is smoke flavor unhealthy and should you be worried? This question involves understanding the difference between traditional smoking and modern flavorings, as well as the compounds involved.

Food additives face increasing scrutiny, with a growing number of consumers questioning their safety. Is blue 1 bad like red 40 has become a frequent question as concerns mount about the health risks associated with artificial dyes like hyperactivity and cancer. While the two dyes are often discussed together, their specific health profiles, and the science behind them, reveals different levels of concern.

In January 2025, the FDA announced a ban on the food additive Red Dye 3 due to links with cancer in animal studies, providing a definitive answer to its safety. This regulatory move brings into sharp focus the long-standing debate: Is Red 40 or red 3 worse for you?.

Decades-old animal studies linking high concentrations of erucic acid to adverse heart effects ignited a persistent global controversy around mustard oil's safety. As a result, many countries, including the U.S. and those in the European Union, restrict its sale for cooking, though it remains a kitchen staple in South Asia. This disparity in regulations and cultural acceptance has led many to question: what is the cancerous compound in mustard oil?

According to the World Health Organization, chemical contamination in food can lead to serious health issues, including long-term diseases like cancer. Determining what is the most harmful chemical in food is complex, as it varies based on concentration, exposure, and individual sensitivity.

An estimated 65% of the world's population has a reduced ability to digest lactose after infancy, suggesting that drinking milk may not be a healthy or natural dietary staple for many people. This article explores the various reasons why it can be unhealthy to drink milk, based on scientific research and common physiological responses.

According to the World Health Organization, the guideline value for nitrates in drinking water is 50 mg/L. While nitrates are a natural compound, concerns arise when concentrations are elevated, leading many to question: are nitrates bad to drink? The answer depends heavily on the concentration, exposure, and individual health factors.

According to the World Health Organization's International Agency for Research on Cancer (IARC), hexavalent chromium (Cr VI) compounds are known human carcinogens. This fact underscores the critical distinction that must be made when discussing the cons of chromium, as its potential for harm depends heavily on its chemical form and context of exposure.

According to the Times of India, many flavored coffee drinks, such as caramel lattes, contain significant amounts of added sugar that can cause blood sugar spikes. This is particularly concerning for individuals with pre-existing health conditions, raising the question: who should not eat caramel? While delicious, this popular confection poses specific risks that make it unsuitable for certain people.