Updated

Updated · The Economic Times · Aug 9

Doctor Urges 10-Minute Post-Meal Walks, Warns 50g Processed Meat Raises Cancer Risk 18%

Updated

Updated · The Economic Times · Aug 9

Doctor Urges 10-Minute Post-Meal Walks, Warns 50g Processed Meat Raises Cancer Risk 18%

Q: Could your daily habit of sipping piping hot coffee be silently increasing your risk of a deadly throat cancer?

Yes—if your coffee is routinely scalding hot, it may raise your risk of esophageal cancer over time. The concern is not coffee itself, but temperature. Evidence cited by cancer experts and the International Agency for Research on Cancer indicates that regularly drinking beverages above about 65°C (149°F) can repeatedly injure the lining of the esophagus. Over years, that chronic heat damage and repair cycle has been linked in studies to a higher risk of esophageal squamous cell carcinoma, a serious throat-area cancer of the food pipe. This does not mean an occasional hot sip is likely to cause cancer, nor that coffee and tea are harmful on their own. In fact, coffee and tea have also been associated in some studies with health benefits. The risk appears tied specifically to repeated exposure to very hot liquids. A practical rule is simple: if the drink burns your mouth or feels painful to swallow, it is too hot. Letting it cool for a few minutes before drinking is the easiest way to cut that risk. Small test sips can help. It is also important to keep the risk in context. Major drivers of esophageal cancer still include smoking, heavy alcohol use, and chronic acid reflux, while absolute risk for many people remains relatively low. But because cooling a drink is easy and free, experts see it as a sensible precaution. So, piping hot coffee could be silently increasing risk—but only because of the heat, and that is a risk you can reduce immediately.

Q: Why might scraping the visible mold off your favorite nuts still leave a deadly, cancer-causing toxin behind?

Scraping off visible mold is not enough because the dangerous part may be the toxin, not the fuzzy growth you can see. Certain molds on peanuts, maize, rice and tree nuts can produce aflatoxins, and those chemicals can spread into the food beyond the visibly spoiled spot. Aflatoxins are mycotoxins made by some Aspergillus molds, often during growing, harvest or storage in warm, humid conditions. They are chemically stable, so even if you cut away or scrape off the mold, the toxin can remain inside the nut or grain. In foods like nuts and grains, contamination may not be obvious from the surface alone. That is why experts advise discarding foods that show visible mold, unusual discoloration, shriveling or deterioration rather than trying to salvage them. Food safety agencies also note that consumers generally cannot tell by sight, smell or taste whether mycotoxins are present. The health concern is serious. Aflatoxin B1, the best-known form, is linked to liver damage and a higher long-term risk of liver cancer. After it is metabolized in the liver, it can form reactive compounds that bind to DNA and cause mutations. High exposure over a short period can even lead to acute poisoning, liver failure and, in severe cases, death. In short, if nuts or grains look moldy or deteriorated, throwing them away is the safer choice.

3 articles · Updated · The Economic Times · Aug 9

A doctor advised several daily habit changes to cut cancer risk and support longevity, led by a 10-minute walk after meals, which he said blunts glucose spikes better than walking before eating.
He also warned against repeatedly drinking tea or coffee above 65°C, saying chronic heat injury to the oesophagus is considered a likely cancer cause.
Processed meat was flagged as another risk: eating 50 grams a day—about one hot dog—is associated with an 18% higher relative risk of colorectal cancer.
Whole grains were presented as a protective swap, with about three servings a day linked to a 17% lower colorectal cancer risk versus refined grains.
The advice extended to food safety, urging people to discard moldy nuts or grains because Aflatoxins can damage DNA and prolonged exposure has been linked to liver cancer.