Core Insights - Cancer is caused by a combination of multiple factors, including genetic (internal) and environmental (external) influences [1] - Diet plays a significant role in cancer risk, with certain eating habits being linked to increased cancer susceptibility [2][4] Dietary Factors - Smoking and alcohol consumption are classified as Group 1 carcinogens, with smoking being a major risk factor for various cancers, including lung and oral cancers [6][7] - Red meat is classified as a Group 2A carcinogen, while processed meats are classified as Group 1 carcinogens, with high consumption linked to colorectal cancer [9][11] - Cooking methods such as frying and barbecuing can produce carcinogenic substances, with certain foods like salted fish and traditional pickled vegetables also posing risks [12][14] - Consuming moldy or expired foods can introduce carcinogens like aflatoxins, which are linked to liver cancer [14] - Consuming very hot foods and beverages (above 65°C) is classified as a Group 2A carcinogen, increasing the risk of esophageal cancer [15] - Betel nut consumption is classified as a Group 1 carcinogen, associated with oral and esophageal cancers due to mechanical damage to oral tissues [16] - Poor dietary habits, such as overeating and irregular meal patterns, can lead to chronic inflammation and increase cancer risk [17][18]