I'm a nutritionist for cancer patients - these are my tips for avoiding the ... trends now
A nutritionist who specializes on cancer patients has revealed the diet tips she gives her patients to avoid developing the disease.
Nichole Andrews has worked with survivors for 12 years, designing meal plans for during and after treatment to help limit the risk of the disease returning, but she says her advice is applicable to the general public too.
The recommendations, which include several that readers may find surprising, including avoiding supplements and protein bars, comes amid a mystery spike in early-onset cancers.
Andrews, a registered dietitian from Washington, revealed her top dos and don'ts on TikTok.
Cancer-fighting nutritionist Nichole Andrews, from Washington state, is pictured above in two of her videos on how to slash your risk of the disease
AVOID: Green powders
Green powders can raise the cancer risk
Green powders are regularly marketed as a way to 'meet nutritional needs' and 'fill the gaps' in the daily diet.
But Andrews is against them, warning they often exclude the vital fibers that patients need to help stave off cancer.
She said: 'I would never buy those green powders and try to consume them as fruits and veggies.
'The fiber is stripped away, there is no liquids in there, sometimes they are fortified with weird herbals that can damage your liver.
'Just eat fruits and veggies, skip those green powders.'
Numerous studies have linked a diet low in fiber to a higher risk of cancers — particularly of the colon.
Experts say this may be because patients who eat less fiber have more inflammation in their digestive system, raising the risk of damaging mutations to cells.
There is little research at present linking green powders to a higher risk of cancers, but tests suggest they may contain cadmium — a known carcinogen.
Supplements were on the list for their high doses of vitamins and minerals
Nearly six in ten Americans take supplements,
But Andrews suggested there was an ugly side to the $50billion industry.
She said that most people don't need to take vitamins because they get enough from food and elsewhere.
This means many people may be popping them unnecessarily, risking an overdose.
Because the supplements market is not well regulated, many pills available also tend to contain too much of a nutrient.
'Supplements [can] increase [the] risk of cancer because [of] high dose supplements, over 200 percent of daily value,' she warned.
Large doses of supplements like Vitamin B3 have been linked to a higher risk of cancer in the brain, while others — like Vitamin C and E — have been linked to more rapid growth in tumors.
But others have been suggested to have the opposite effect, including papers which found taking calcium lowers the risk of colon cancer.
Andrews recommends people ask their doctors before using supplements to find out which are right for them.
She said that supplements are best used in cases where blood tests have picked up a nutrient shortfall in the body which cannot be solved by diet changes.
Alcohol
Alcohol in any amount can cause cancer, she warned
On average, Americans have about four alcoholic beverages every week, with one in five binge drinking every month — or having five or more drinks in a night.
But studies have linked drinking alcohol of any amount to a higher risk of cancer, including of the breasts, liver, throat and mouth.
Ms Andrews said: 'I do not drink alcohol, ever, no type of alcohol, none. Alcohol increases the risk of six cancers, at any consumption. No alcohol.'
In the body, alcohol is broken down into acetaldehyde — a known carcinogen that can damage cells DNA.
It has been linked to the cancer spike in Iowa, which has the second fastest growing rate in the US.
And in Canada, officials have become so worried that they are now recommending people only have two alcoholic beverages per week. Officials in the US say they could follow suit.
Deli meats were also on the list
Deli meats, bacon, hot dogs, and even prosciutto often contain added nitrates and nitrites to keep them fresh for longer.
But these chemicals have been linked to cancers by scientists, who found they react in the body to form compounds that are known to cause cancer in animals.
Ms Andrews said: 'I do not make my sandwiches with processed meats.
'I bake chicken ahead of time and I slice that up and use it for my sandwiches or wraps. Processed meats increase the risk of colorectal cancer.
'Use fresh meats, or canned tuna is ok, or veggie
