Cancer risks linked to diet and lifestyle

Medical research and international health agencies continue to highlight the links between lifestyle choices and cancer risks. The International Agency for Research on Cancer (IARC) has classified processed meat as a Group 1 carcinogen, noting that consuming 50 grams daily increases the relative risk of colorectal cancer by approximately 18 percent. Red meat is categorized as Group 2A, or “probably carcinogenic”; research suggests a daily intake of 100 grams is linked to a 17 percent higher risk of colorectal cancer, potentially due to heme iron.

Regarding breast cancer, experts note a decline in onset age in Turkey and the surrounding region, with cases increasingly appearing in the 40–49 age range. Research indicates that smoking increases the risk for women by approximately 10–25%. In response to Breast Cancer Awareness Month, awareness campaigns and panels have been held in Cyprus and Turkey to emphasize the importance of regular screenings, such as mammograms, and early diagnosis.

Medical professionals stress that while genetic factors are relevant, environmental factors and lifestyle modifications—including managing obesity, maintaining physical activity, and avoiding smoking and alcohol—may prevent 90–95% of breast cancer cases. Additionally, clinical studies like the CHALLENGE study suggest that structured, specialist-led exercise programs can improve outcomes for patients with stage II or III colon cancer.