Is Your Kitchen a Cancer Risk?

Health risks in your kitchen

Carcinogenic cooking oils

Cooking oils are a staple in almost every kitchen, but not all oils are created equal. Highly refined oils, such as vegetable or rapeseed oil, contain trans fats and can release harmful compounds when heated to high temperatures. These compounds, such as acrolein and polycyclic aromatic hydrocarbons (PAHs), have been associated with an increased risk of cancer. Certain unrefined oils, like extra virgin olive oil or avocado oil, have a higher smoke point and are rich in antioxidants. But even these oils can degrade under extreme heat, potentially transforming into harmful byproducts. Find out which cooking oils are the healthiest.

Table salt

Table salt is highly processed, stripped of beneficial minerals, and often contains harmful additives like anti-caking agents, bleaching chemicals and synthetic iodine, which can disrupt the body’s natural processes. It may also contain microplastics due to environmental contamination. Excessive sodium intake from refined salt is linked to high blood pressure, cardiovascular issues and kidney damage. Meanwhile, the lack of trace minerals in refined salt, compared to natural salts like Himalayan or sea salt, can contribute to an imbalance in the body.

Non-stick pans

Non-stick cookware, commonly coated with polytetrafluoroethylene (PTFE) or Teflon, poses significant health risks due to the presence of per- and polyfluoroalkyl substances (PFAS), also known as “forever chemicals“. When overheated, these coatings release toxic fumes, which can lead to respiratory issues, hormone disruption and increased cancer risk, particularly kidney and testicular cancers. PFAS are notorious for their persistence in both the environment and the human body, accumulating over time and being difficult to eliminate. This accumulation has been linked to liver damage, immune dysfunction and reproductive issues. To reduce exposure, consider safer alternatives such as ceramic, stainless steel or cast-iron cookware (unless you have an iron-loading condition), which are free from harmful chemicals and offer a healthier, more sustainable option for long-term use.

Non-filtered water

Cooking with unfiltered tap water may expose you to harmful contaminants such as chlorine, heavy metals, pesticides and microplastics, all of which can have adverse effects on health. Chlorine and its byproducts have been linked to increased cancer risk, while heavy metals like lead or mercury can damage the nervous system and other organs. Microplastics can disrupt hormones and impact gut health. Installing a high-quality water filter helps remove these impurities, ensuring cleaner, safer water for cooking and drinking, reducing your overall toxic load.

Sweeteners

Artificial sweeteners like aspartame, sucralose, saccharin and acesulfame potassium are commonly found in fizzy drinks, sugar-free gum, protein/snack bars, low-calorie desserts and other processed foods. These substances can disrupt gut health by altering the balance of beneficial bacteria, potentially leading to inflammation, digestive issues and metabolic disorders. Some artificial sweeteners, such as aspartame, have been classified as possible carcinogens and have been linked to an increased risk of certain cancers in animal studies, particularly at high doses. Opt for natural alternatives like honey, maple syrup or coconut sugar in moderation, as these are less processed and provide a safer way to add sweetness to your meals.

High fructose corn syrup

While high fructose corn syrup is not as widely used in the UK and Ireland as it is in the US, some processed foods and drinks may still contain it, often labelled as glucose-fructose syrup, isoglucose or maize syrup. You may find it in processed snacks, biscuits, some breakfast cereals, soft drinks, flavoured yoghurts, cheap sweets and confectionery. The issue with fructose is that the liver processes it into fat, indirectly fuelling tumour growth by producing lipids that cancer cells use for energy and cell division. 

Herbs and spices

Herbs and spices enhance flavour and offer health benefits, but poor sourcing or storage can make them harmful. Imported turmeric has been found to contain lead, and some herbs may be contaminated with pesticides, heavy metals or mould toxins. Improper storage can lead to mould growth, producing carcinogenic mycotoxins – oregano, basil, and thyme are especially vulnerable. To reduce risks, buy from trusted sources that test for contaminants and store herbs in a cool, dry place away from light and moisture.

Processed and cured meats

Preservatives including nitrates and nitrites that are used in bacon, sausages and other processed meats can convert into carcinogenic nitrosamines when exposed to high cooking temperatures. Studies have shown that regular consumption of processed meats is linked to an increased risk of colorectal cancer, along with other health issues like heart disease. To reduce your risk, avoid eating processed meats and opt for organic, grass-fed meat or plant-based alternatives. 

Cleaning products

Many conventional kitchen cleaning products contain carcinogenic chemicals like formaldehyde, benzene and phthalates. These can release volatile organic compounds (VOCs) into the air, which are harmful when inhaled or absorbed through the skin. Prolonged exposure to these chemicals has been linked to respiratory issues, hormone disruption, and an increased risk of certain cancers. Chemical residues left on surfaces and cookware after cleaning can inadvertently contaminate food. Look for natural, eco-friendly alternatives with non-toxic ingredients like vinegar or bicarb.

Cooking utensils and packaging

Plastic containers, utensils and packaging materials can leach harmful chemicals such as BPA (bisphenol A) and phthalates into food, particularly when heated. These chemicals are endocrine disruptors and have been linked to various health issues, including reproductive problems and cancer. Plastic packaging can also release microplastics into your food, which when ingested over time, may contribute to long-term health risks. To minimise exposure, avoid heating food in plastic containers and opt for alternatives like glass, stainless steel or food-grade silicone for food storage.

Fatigue after eating is a red flag

Feeling tired after eating isn’t just post-meal sluggishness; it could be a signal that your body is struggling with chronic inflammation. Foods high in sugar, processed ingredients, and low-quality fats can contribute to this inflammation, which can impact your body’s ability to function optimally. Over time, chronic inflammation can damage cells and create an environment that may promote the development of cancer and other chronic diseases. If you regularly experience fatigue after meals, it may be worth assessing your food choices and considering anti-inflammatory alternatives, such as whole grains, healthy fats and antioxidant-rich foods, to support long-term health.