Title: Compound in a Type of Fish Stimulates Cancer Development

The role of red and processed meats in cancer incidence is undisputed at this stage. However, new research has shed light on some surprising risk factors, suggesting that Cantonese-style fish (salted fish) may play a role in cancer development. According to the World Cancer Research Fund (WCRF), part of a health agency that conducts and gathers research on the link between diet and cancer, Cantonese-style salted fish increases the risk of pharyngeal cancer, a rare type of cancer that affects the part of the body connecting the throat from the nose to the mouth (pharynx). Cantonese-style salted fish is characterized by using lower amounts of salt and a higher degree of fermentation during the drying process than fish preserved (or salted) by other methods, due to the relatively high temperatures and humidity levels in the outdoor environment. The WCRF attributes this effect to nitrosamines, a compound found in salted fish. Health agency reports state: "High levels of one of the nitrosamine compounds, N-nitrosodimethylamine, have been found in some samples of Cantonese-style salted fish, and it has been shown to stimulate cancer development in experimental animal models. It remains to be seen whether this effect extends to populations." The Food and Drug Administration (FDA) states: "Some nitrosamine compounds may increase cancer risk if people are exposed to them at levels higher than acceptable for extended periods of time." Despite the limited studies establishing a relationship between fish consumption and cancer, advanced research has provided clearer evidence thus far that consuming red and processed meats increases cancer risk. Numerous studies have shown that consuming large amounts of red and processed meats increases the risk of bowel cancer. Processed meats are any meats that have been treated to preserve them and/or add flavor—examples include bacon, salami, sausages, and canned meats. Fortunately, some foods have been shown to reduce cancer risk. According to Cancer Research UK, consuming plenty of fiber reduces the risk of bowel cancer. Fiber can be increased in your diet by choosing whole grain products, along with brown rice and eating more fiber-rich fruits and vegetables, such as peas and berries.