Non‑Stick Cookware and Processed Foods Linked to Cancer Risks, Oncologists Warn

Oncologists in the Balkans warn that old or damaged non‑stick pans can release hazardous chemicals. Earlier models contained per‑fluoro‑octanoic acid (PFOA), a compound linked to kidney and testicular cancers. Modern pans are coated with polytetrafluoroethylene (PTFE, commonly known as Teflon), which is not classified as carcinogenic, but can decompose above about 260 °C, emitting toxic fumes and shedding micro‑ and nanoplastics when the coating is scratched or peeled. Experts advise replacing pans that show visible wear, avoiding high‑heat cooking, and opting for alternatives such as ceramic, carbon steel, titanium, stainless steel, cast iron, or glass containers.

The same specialists also stress that diet plays a major role in cancer prevention. While no single spice or ingredient causes cancer, regular consumption of processed meats, sugary barbecue sauces, and other ultra‑processed foods is associated with higher risks, especially for colorectal cancer. They recommend a Mediterranean‑style diet rich in fruits, vegetables, legumes, whole grains, nuts, fish and lean proteins, and advise limiting processed meat, excessive alcohol, sugary drinks and added sugars.