A Belfast-based nutritionist has detailed dietary habits that could increase cancer risk and provided guidance on reducing exposure.

Lee McCusker, a registered nutritionist, explained that excessive consumption of red meat may elevate bowel cancer risk due to iron and sodium nitrite content. He recommends limiting intake to no more than 70 grams per day.

McCusker also cautioned that browning foods during cooking produces acrylamide, a chemical capable of causing cancer. He advised reducing consumption of browned French fries, chips, potatoes, crisps, bread, dark roast coffee, and biscuits.

Barbecuing meat over an open flame can generate benzopyrene, a known carcinogen, according to McCusker. He suggested avoiding charred food altogether and keeping barbecued food to a minimum.

Heating certain cooking oils high in omega-3, such as flaxseed and walnut oil, can produce aldehydes that may contribute to cancer. These oils are better used in cold dishes, McCusker said.

Alcohol consumption also increases cancer risk because the liver breaks it down into acetaldehyde, which is capable of causing cancer. Guidelines recommend no more than 14 units of alcohol per week.

McCusker holds degrees in nutrition and is a registered nutritionist. He can be contacted via email and social media platforms.