Leading cancer and nutrition experts identify ultra-processed products containing preservatives as the most dangerous food group. To extend shelf life by up to several years, manufacturers "super-process" foods, stripping them of their natural nutritional state with additives, often hidden under E-numbers.

Notably, the rate of colorectal cancer in individuals under 50, particularly Gen Z, is at a record high, attributed to a reliance on cheap, ultra-processed foods.

Below are seven food groups experts recommend replacing:

Processed meats

If you frequently consume bacon, sausages, or Vietnamese ham sandwiches, consider switching to fish. Processed meats often contain nitrates to preserve color and prevent bacterial growth, but this substance is directly linked to cancer.

Nutritionist Rhiannon Lambert states: "The World Health Organization (WHO) classifies processed meats as Group one carcinogens. You should prioritize a diet rich in whole foods."

The World Health Organization (WHO) classifies processed meats as Group one carcinogens. Photo illustration: Bao Bao

Concentrated fruit juices

Concentrated fruit juices often contain potassium sorbate and sulfites. Senior nutrition lecturer Orla Flannery advises replacing these with water infused with cucumber slices or fresh lemon. This method provides natural flavor without the need for preservatives or artificial sweeteners.

Salad dressings containing industrial vinegar

Some salad dressings use acetic acid (industrial vinegar) to extend their shelf life. Studies have found a link between this additive and an increased risk of cancer and diabetes.

Expert Federica Amati recommends: "Make your own dressing from citrus fruits. You should also check labels to avoid acetic acid in condiments. Safer options include guacamole, mint yogurt sauce, or homemade mayonnaise with lemon juice."

Jarred pasta sauces

The combination of preservatives like acetate and erythorbate allows jarred sauces to remain in the pantry for months, but they are not beneficial for internal organs.

Instead of buying pre-made sauces, expert Flannery suggests: "Just one can of crushed tomatoes (canned whole tomatoes often have fewer preservatives than sauces), with dried herbs and seasonal vegetables, creates a much fresher and safer sauce."

Confectionery

Brightly colored candies are often full of acetic acid and citric acid. These not only damage tooth enamel but also severely harm your gut microbiome.

Crumpets

This type of bread often has a very long shelf life due to potassium sorbate. If you cannot eliminate them entirely, experts advise switching to sourdough versions, which have lower salt content and contain no added preservatives.

Supermarket bread

Though they only last a few days once opened, supermarket loaves, wraps, or baguettes still contain sorbate or acetate to prevent mold.

Experts encourage "carb lovers" to switch to freshly baked bread, sourdough bread, or products with the shortest possible list of ingredients.

My Y (According to Tyla)