Cancer-Causing Chemicals in Processed Foods: Should We Be Worried?

So, you go into your local supermarket and assume that if food is sitting on a supermarket shelf, someone has already made sure it's completely safe.

In many cases, that's true.

But then I started reading about some of the chemicals that are still permitted in food processing and food-contact materials, even though many are recognized as carcinogens.

I was surprised and have to admit that it got my attention. So, I needed to dig deeper to answer the question.should we be concerned?

The answer is yes...but probably not for the reason you might think.

First...What Are These Chemicals?

Several chemicals linked to cancer are still allowed in certain parts of the food production process.

One of the best known is formaldehyde. While it's no longer used as a food ingredient, FDA regulations still allow formaldehyde in some food-contact surfaces, in melamine kitchenware, and in certain defoaming agents used during food processing. Small amounts can migrate into food under some conditions.

Melamine is used to create a durable plastic compound by combining organic melamine with formaldehyde under heat and pressure. It should never be used in microwave ovens, conventional ovens, or on stovetops, and at high heats it can release small amounts of melamine or formaldehyde into food. (Sounds yummy!)

Another is methylene chloride, a solvent that can still be used to decaffeinate coffee and in the production of hops and spice extracts. During the processing, extremely small trace amounts (often less than 0.1 to a few parts per million) can occasionally remain on the final bean or in spice extracts.

To avoid this, you can use decaffeinated coffee that has gone through the Swiss Water Process,  or carbon dioxide methods, or that has USDA Organic certification.

Trichloroethylene (TCE) has also been permitted for use in decaffeinated coffee and in certain spice and hops extracts, despite being classified as a known human carcinogen. Even though TCE is no longer used in food processing, you can make sure to avoid this chemical by also using the Swiss Water Process or only buying USDA Organic products.

Then there's asbestos. Most people think of old insulation, but it is still permitted in certain adhesives, rubber articles, and polyester resins used in aspects of food-related manufacturing.

In addition, chemicals such as acrylamide can form naturally when starchy foods are fried or baked at high temperatures, while heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are produced when meats are heavily charred or grilled. (Attention…there will be a test on these names…only kidding!).

Does Eating These Foods Mean You'll Get Cancer?

Fortunately...no.

Cancer doesn't usually develop from one meal or one exposure. It's generally the result of many factors working together over many years. These factors are the familiar ones: Genetics...Smoking...Alcohol...Obesity...Physical inactivity...Environmental exposures...And yes...diet.

The World Health Organization has classified processed meat as a Group 1 carcinogen because regular consumption increases the risk of colorectal cancer.

That doesn't mean eating bacon is as dangerous as smoking cigarettes.

It simply means the scientific evidence linking both to cancer is strong.

Can You Reduce Your Exposure?

While eliminating your exposure to every processed food from your life is probably almost impossible.

A few simple habits can make a meaningful difference.

Choose fresh, minimally processed foods more often, and if you buy organic, it’s even better!

Limit processed meats and cook meats at lower temperatures when possible and avoid heavily charring them.

If you're cooking potatoes, aim for a golden color instead of dark brown to reduce acrylamide formation.

You can also choose coffee brands that use the Swiss Water Process or carbon dioxide methods instead of solvent decaffeination.

Finally, maintaining a healthy weight, exercising regularly, limiting alcohol, and not smoking will have a much greater impact on cancer risk than worrying about any single chemical.

My Take

One thing I've learned from writing about health over the years is that our bodies are remarkably resilient.

But that doesn't mean we should ignore unnecessary exposures.

The Environmental Defense Fund recently identified 25 chemicals linked to cancer that are still permitted somewhere within the U.S. food system: as processing aids, food-contact materials, packaging components, or manufacturing materials.

That doesn't mean they're present in dangerous amounts in every food. It does suggest that our regulatory system sometimes moves more slowly than the science. Until those rules catch up, making informed choices is one of the best tools we have.

To me, this isn't about fear.

It's about awareness.

Small changes, practiced consistently, can make a meaningful difference over a lifetime.

So…chew away, but do it as consciously as you can!

References

• Environmental Defense Fund. New Analysis Identifies 25 Cancer-Causing Substances Allowed in U.S. Food.
• Environmental Defense Fund. Why Are Four Notorious Carcinogens Approved by FDA for Food?
• Environmental Defense Fund. Petition: FDA Must Stop Allowing Four Cancer-Causing Chemicals in Food.
• International Agency for Research on Cancer (IARC). Red Meat and Processed Meat.
• National Cancer Institute. Acrylamide and Cancer Risk.
• National Cancer Institute. Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
• 21 CFR §177.1460. Melamine-Formaldehyde Resins in Molded Food-Contact Articles.