cancer causes Archives - Amazing Health Advances

New Research Warns Tattoos May Increase Cancer Risk as Ink Migrates to Lymph Nodes

The AHA! Team — Fri, 27 Jun 2025 05:03:06 +0000

Cassie B. via Natural News – New research links tattoos to a higher risk of cancer, as ink migrates to lymph nodes, potentially causing chronic inflammation and abnormal cell growth. Swedish and Danish studies found tattooed individuals had increased lymphoma and skin cancer risks, with early tattoos and large designs showing the strongest associations. Black and colored inks contain harmful chemicals, including carcinogens and toxic metals, with red ink posing additional risks when exposed to sunlight or laser removal. Laser tattoo removal may worsen the danger by breaking down ink into more toxic byproducts, tripling lymphoma risk in some cases. Experts urge vigilance for skin changes in tattooed areas and call for stricter ink regulations while emphasizing healthy lifestyle choices to mitigate risks. Self-expression through body art In an era where self-expression through body art has become mainstream, shocking new research suggests that tattoos may carry a hidden danger: a significantly increased risk of cancer. Recent studies from Sweden and Denmark reveal that tattoo ink doesn’t just stay in the skin; it migrates through the body, accumulating in lymph nodes and potentially triggering chronic inflammation that could lead to lymphoma and skin cancer. With millions of inked individuals worldwide, these findings raise urgent questions about the long-term safety of what many consider harmless self-expression. The science behind the risk When tattoo needles deposit ink into the dermis—the skin’s deeper layer—the body’s immune system perceives the foreign particles as a threat. According to Christel Nielsen, lead author of a 2024 Swedish study, “a significant portion of the injected ink is transported away from the skin by the immune system.” This process sends pigment particles to lymph nodes, where they may linger for years, disrupting immune function and potentially fueling abnormal cell growth. The Swedish study found that 21% of malignant lymphoma patients had tattoos, compared to just 17% of controls. Most alarmingly, those who got their first tattoo within two years of diagnosis faced an 81% higher lymphoma risk. Meanwhile, Danish researchers analyzing twin data discovered that individuals with large tattoos (bigger than palm-sized) had nearly three times the risk of lymphoma and 2.37 times the risk of skin cancer. Size and color matter While the Swedish study found no clear link between tattoo size and cancer risk, Danish researchers observed a dose-response relationship. “The bigger the tattoo and the longer it has been there, the more ink accumulates in the lymph nodes,” explained Signe Bedsted Clemmensen, assistant professor at the University of Southern Denmark. Black ink, often containing carcinogenic polycyclic aromatic hydrocarbons, was particularly concerning, with black or grey tattoos associated with a 23-32% higher lymphoma risk. Colored inks pose their own dangers, as they may contain toxic metals like arsenic, lead, and chromium. Red ink, notorious for allergic reactions, can release harmful compounds when exposed to sunlight or laser removal. “Current regulations on tattoo ink ingredients are not sufficient,” warned dermatologist Dr. Trisha Khanna. Laser removal may worsen the problem For those considering tattoo removal, the risks might not end there. The Swedish study found that laser-treated tattoos were associated with triple the lymphoma risk. Laser breakdown of ink chemicals, particularly azo compounds, can release even more toxic byproducts into the body. How to protect yourself For already-tattooed individuals, experts emphasize vigilance. Persistent redness, itching, or unusual skin changes within inked areas should prompt immediate dermatological evaluation. “The best thing we can do for our health, tattoos or not, is to maintain a healthy lifestyle,” Nielsen advised, endorsing plant-rich diets linked to lower cancer rates. As tattoo culture thrives, these studies underscore the need for greater transparency about ink ingredients and long-term health impacts. While personal choice remains paramount, informed consent requires acknowledging emerging risks—something the body art industry and regulators can no longer ignore. For now, people considering getting a tattoo need to know that permanent ink may come with permanent consequences. As researchers continue investigating, consumers deserve full disclosure about what’s really under their skin. Sources for this article include: TheEpochTimes.com StudyFinds.org SciTechDaily.com New.Sky.com To read the original article, click here

The post New Research Warns Tattoos May Increase Cancer Risk as Ink Migrates to Lymph Nodes appeared first on Amazing Health Advances.

Do Artificial Sweeteners Increase Your Cancer Risk?

AHA Publisher — Fri, 06 May 2022 07:00:31 +0000

Ethan Boldt via Dr. Axe – The widespread use of artificial sweeteners occurred, at the end of the day, because food and beverage manufacturers saw a business opportunity: They could tease their low-calorie foods or even zero-calorie drinks to potential customers who were looking to cut back on their calorie and sugar consumption. The bonus sounded too good to be true: You could enjoy the taste (okay, not quite like the real thing but close) of a soda or some chewing gum, for example, but without the calories, all the while helping your trim down. A win-win, right? That, of course, is not how it’s worked out. Already linked to worsening several chronic diseases, now artificial sweeteners are definitively linked to one of the worst diseases: cancer. Study: Artificial Sweeteners and Cancer Risk While artificial sweeteners were already linked to several chronic diseases, a group of French researchers noted the safety of these food additives remains a debated topic and conflicting reports abound. “In particular, their carcinogenicity has been suggested by several experimental studies, but robust epidemiological evidence is lacking.” Therefore, their objective was to examine the associations between artificial sweetener intakes and cancer risk, and this type of study was the first of its kind (investigating intakes as well as different types of sweeteners). The most commonly consumed artificial sweeteners were aspartame, acesulfame-K and sucralose, so they received the most scrutiny. Over 100,000 French adults were included in the study, with a median follow-up time of just under 8 years. Dietary intakes and consumption of sweeteners were tracked daily. Meanwhile, adjusted for other factors, links between sweeteners and cancer were assessed. In the end, researchers found a link between some artificial sweeteners — especially aspartame and acesulfame-K — and an increased risk for cancer. Higher risks were also recognized for breast cancer and obesity-related cancers. What It Means Simply put, these results suggest that artificial sweeteners “may represent a modifiable risk factor for cancer prevention,” says the authors. Remove them from your diet, lower your cancer risk. Seems like a no-brainer. Ultimately, of course, such a finding will also apply pressure to health and safety agencies across the world when it comes to the regulation of foods, beverages and other products that use artificial sweeteners. Study authors are already asking the European Food Safety Authority to re-evaluate food additive sweeteners. How to Avoid Artificial Sweeteners 1. Remove all products that contain artificial sweeteners from your diet Maybe you’re one of those people who eat a pretty healthy diet and consider a diet soda, for example, part of that approach. This study should dispel that notion. While many so-called diet foods and drinks can even be addictive, this study proves that these products are not worth the risk (i.e. cancer risk). 2. Do a solid label check to make sure artificial sweeteners aren’t sneaking into your diet The diet sodas and “sugar-free” chewing gums are pretty obvious. But did you know that artificial sweeteners are often found in fiber supplements, flavored water, meal replacement bars, sports drinks, yogurt and even vegetable juice?! Scour that nutrition label before purchasing. 3. Opt for natural low-calorie sweetener instead We’re not advocating that you suddenly switch back to sugar for your bit of sweetness (though a little can’t hurt you). Instead, try the many great natural sugar substitutes that exist today, such as no-calorie options stevia and monk fruit as well as natural sweeteners raw honey, maple syrup, banana puree and dates. For example, it’s easy to find soda, gum and even protein powder that’s sweetness comes from stevia rather than artificial sweetener. To read the original article click here.

The post Do Artificial Sweeteners Increase Your Cancer Risk? appeared first on Amazing Health Advances.

Is Green Tea a Cancer Killer?

AHA Publisher — Wed, 11 Aug 2021 07:00:58 +0000

Al Sears, MD, CNS – I tell my patients there’s a good reason why countries like Japan, China and Korea have some of the lowest cancer rates in the world. Two words: green tea. I’ve written to you before about how green tea can protect against a number of chronic diseases, including Alzheimer’s, diabetes and depression – and cancer is no exception. In one breakthrough study, researchers from the Arizona Cancer Center found that chemicals in green tea dramatically increase the production of key detoxification enzymes that boost your body’s metabolic defense against toxins that can cause cancer.1 The study, published by the American Association for Cancer Research, proved that catechins – a type of natural antioxidant – found in green tea, increase the gene expression of glutathione S-transferase(GST) enzymes by as much as 80%. These powerful GST enzymes then convert toxic carcinogens into non-toxic chemicals, rendering them harmless. A number of studies also show that epigallocatechin gallate, or EGCG, an especially potent catechin in green tea, is a powerful weapon against multiple types of cancer – both as a primary prevention and as further prevention after cancer treatment. Here are just a few of the cancer types, against which green tea has been shown to be highly effective. Skin cancer2,3 Duodenal cancer in the small intestine4 Prostate cancer5 Lung cancer6 Colorectal cancer7 Stomach cancer8 In many parts of Asia, green tea is a beverage consumed as commonly as water, many times per day. The Arizona Cancer Center found that the anti-cancer effects of green tea catechins kick in at between 8 and 16 cups per day. You can also take EGCG supplements. I recommend you get around 1,500 mg a day — to be split up between meals and taken about 30 minutes after eating. For added cancer protection, I recommend daily vitamin D for my patients. The best source of vitamin D is sunshine. You don’t need more than 20-30 minutes in the sun to get all your vitamin D for the day. But because we spend most of our time inside, you might have to get your vitamin D from other sources. Food sources include salmon, mackerel, tuna fish, sardines, eggs, beef and cheese. I also recommend taking a supplement of vitamin D3 called cholecalciferol. It’s the same vitamin D that your body produces. Just be sure to avoid the synthetic form, vitamin D2, or ergocalciferol, in most multivitamins. It’s less potent and less absorbable. To Your Good Health Al Sears, MD, CNS 1 Chow SHH, et al. “Effects of Repeated Green Tea Catechin Administration on Human Cytochrome P450 Activity.” Cancer Epidemiology Biomarkers & Prevention.15(12):2473-6. January 2007 2 Conney AH, et al. “Inhibitory effect of oral administration of green tea on tumorigenesis by ultraviolet light, 12-O-tetradecanoylphorobol-13-acetate and N-nitrosodiethylamine in mice.” Cancer Chemoprevention. Florida: CRC Press; 1992. pp. 361–373. 3 Yoshizawa S, et al. “Penta-O-galloyl-β-D-glucose and (−)-epigallocatechin gallate cancer preventive agents.” ACS Symposium Series. 4 Y Fujita, et al. “Inhibitory effect of (-)-epigallocatechin gallate on carcinogenesis with N-ethyl-N’-nitro-N-nitrosoguanidine in mouse duodenum.” Jpn J Cancer Res. 1989 Jun;80(6):503-5. 5 Gupta S, et al. “Inhibition of prostate carcinogenesis in TRAMP mice by oral infusion of green tea polyphenols.” Proc Natl Acad Sci USA. 2001;98:10350–10355. 6 Nakachi K, et al. “Preventive effects of drinking green tea on cancer and cardiovascular disease: epidemiological evidence for multiple targeting prevention.” BioFactor. 2000;13:49–54 7 Ibid. 8 Yamane T, et al. “Inhibition of N-methyl-N’-nitro-N-nitrosoguanidine-induced carcinogenesis by (-)-epigallocatechin gallate in the rat glandular stomach.” Cancer Res.1995 May 15; 55(10):2081-4. To read the original article click here.

The post Is Green Tea a Cancer Killer? appeared first on Amazing Health Advances.

The Role of Meat and Dairy Viruses in Cancer

AHA Publisher — Fri, 02 Oct 2020 07:00:44 +0000

Michael Greger M.D. FACLM via Nutrition Facts – “Nearly 20% of cancer cases arising worldwide can be linked to infectious agents, including viruses.” Seven viruses are now conclusively tied to human cancers, and, as new viruses enterinto human populations, the incidence and causes of cancer will likely change accordingly. The foundation of modern tumor virology was laid more than a century ago with the discovery of a cancer-causing chicken virus, for which a Nobel Prize was awarded. Another Nobel Prize went to the “medical doctor-turned-virologist” who discovered that the HPV virus was causing cervical cancer. In his acceptance speech, he mused that there may be a bovine polyoma virus—a multiple tumor virus in cattle—that could be playing a role in human colon cancer, lung cancer, and breast cancer, but no polyoma virus had ever been discovered in meat…until now. As I discuss in my video The Role of Burger Viruses in Cancer, polyomaviruses are a particular concern—not only because they are known to be carcinogenic, but also because they can survive cooking temperatures. Since a single burger these days can contain meat from “many dozens of animals,” researchers felt “this could present an ideal situation for virus-hunting…” Researchers from the National Cancer Institute purchased meat samples from three separate supermarkets and found three different polyomaviruses in ground beef, as you can see at 1:52 in my video. Now, just because three types of “polyomavirus species are commonly detectable in food-grade ground beef” doesn’t necessarily mean they are causing human disease. What made this Nobel laureate suspect them? Well, for one thing, some people got cancer right where they had been vaccinated for smallpox—a whole bunch of different cancers, in fact. The vaccine had been harvested from the skin of calves, so “it is possible” there could have been some cancer-causing cow virus. “Many people are exposed to potentially virus-contaminated meat and dairy products” through their diets, but those in the industry, “such as farm workers, butchers, veterinarians, and employees in dairies,” would be even more exposed. Do these groups have higher cancer incidence? Indeed, it now appears to be clear “that workers in the meat industry are at increased risk of developing and dying from cancer.” Another reason to suspect the involvement of some kind of bovine infectious factor in colorectal cancer is the fact that there appear to be relatively low rates of colorectal cancer in countries where not a lot of beef is eaten. And, when meat consumption suddenly increases, rates shoot up, as you can see at 3:15 in my video. “The only exception is Mongolia where they have low rates of colon cancer and eat a lot of red meat, but there they eat yak.” Maybe yaks don’t harbor the same viruses. Can’t you just avoid steak tartare? Even steak cooked “medium” may not reach internal temperatures above 70° Celsius, and it takes temperatures higher than that to inactivate some of these viruses, so we would expect viruses to survive both cooking and pasteurization. In fact, researchers followed up with a paper suggesting the consumption of dairy products may “represent one of the main risk factors for the development of breast cancer” in humans. The recent discovery of a larger number of presumably new viruses in the blood, meat, and milk of dairy cows should be investigated, since one might speculate that infectious “agents present in dairy products possess a higher affinity to mammary [breast] cells,” since they came from breast cells. The fact that people with lactose intolerance, who tend to avoid milk and dairy throughout their lives, have lower rates of breast and other cancers could be seen as supporting this concept. Though, there are certainly other reasons dairy may increase cancer risk, such as increasing levels of the cancer-promoting growth hormone IGF-1 or adversely affecting our gut microbiome. Or, for that matter, maybe the plant-based milks they’re drinking instead could be protective. That’s the problem with population studies: You can’t tease out cause and effect. It doesn’t matter how many viruses are found in retail beef, pork, and chicken, as you can see at 5:16 in my video, if we can’t connect the dots. Can’t we just look for the presence of these viruses within human tumors? Researchers have triedand did find some, but even if you don’t find any, that doesn’t necessarily mean viruses didn’t play a role. There’s a “viral hit-and-run” theory of cancer development that suggests that certain viruses can slip in and out of our DNA to initiate the cancer, but be long gone by the time the tumor matures. There’s still a lot of work to be done. But, if the link between bovine polyomaviruses and human disease pans out, the National Cancer Institute researchers envision the development of a high potency vaccine. So, just like the HPV vaccine may prevent cervical cancer from unsafe sex, perhaps one day, vaccines may prevent breast and colon cancer from unsafe sirloin. To read the original article click here. For more articles from Dr. Greger click here.

The post The Role of Meat and Dairy Viruses in Cancer appeared first on Amazing Health Advances.

Great NEWS: Fruits and Veggies That Actually Destroy Cancer Cells

AHA Publisher — Mon, 28 Sep 2020 07:00:58 +0000

Karen Sanders via NaturalHealth365 – In the United States, cancer – second only to heart disease as a leading cause of death – will claim the lives of over 600,000 people, according to current statistics from the National Institutes of Health. Yet, sadly – to this day, most people remain uninformed about the true power of fruit and veggies to stop cancer cell growth and premature death. No doubt, this will come as no surprise to anyone aware of the increase in pesticide/herbicide usage on our farm lands; the consumption of too many (heavily processed) junk foods and dangerous medications; the ever-expanding exposure to wireless (microwave) radiation; and the constant application of chemtrail toxins in the sky. Of course, the proliferation of highly-processed, sugary foods loaded with genetically-modified organisms (GMOs) is the major reason why we see so much suffering in this world. But, let’s just say the obvious: According to many qualified healthcare providers, the vast majority of these deaths – as well as the 1.8 million new cases that will be diagnosed in 2020 – are preventable. We must do everything in our power to avoid any threat to our health and happiness. What could be more important than that? Where Are the Veggies?! It’s Time to Expose the “800 Pound Gorilla” in the Room In an article published in Pharmaceutical Research, the authors – researchers at the University of Texas M.D. Anderson Cancer Center – assert that only 5 to 10 percent of cancers can be attributed to genetic causes; lifestyle and environmental factors account for the rest. Of the factors believed to contribute to cancer, which include smoking, poor diet, environmental pollutants, sun exposure, obesity, infections, stress, alcohol and physical inactivity, diet is one of the most significant, accounting for roughly a third of many types of cancer, and up to 70 percent of colorectal cancers. These statistics are actually cause for hope – diet is one thing over which you have complete control. To be perfectly clear, nothing can be more important for avoiding cancer cell growth than eating a healthy (organic) diet filled with locally-grown fruits and veggies. Bright Coloration of Fruits and Vegetables Are a Tip-Off to Their Protective Qualities Eating a good amount of fresh, organic fruits and vegetables; a modest amount of high quality animal foods and select grains like quinoa or millet and restricting overall calorie intake can help you to dramatically reduce your cancer risk. Due to their beneficial natural pigments, fruits and vegetables tend to be brightly or deeply colored – picture the brilliant orange of carrots and tangerines, the vibrant red of tomatoes, the intense green of broccoli, and the rich indigo of blueberries. With some notable exceptions – such as onions and garlic – life-prolonging fruits and vegetables are recognizable by their eye-catching hues. Naturally, due to social pressures or ‘old’ habits, it can sometimes be a challenge to eat healthy – but the rewards are worth the effort. Fruits and Vegetables Are Loaded with Phytochemicals to Prevent Cancer Researchers tell us that there are as many as 25,000 different plant chemicals, many of which are anti-carcinogenic; carotenoids, quercetin, resveratrol, indole-3-carbinol and sulfurophane are among the most well-studied – and potent. Not only are these compounds a safe way of targeting multiple cell-signaling pathways, but they perform an important role in reducing inflammation, now acknowledged to be at the root of many life-threatening diseases, including cancer. One of the ways phytochemicals target cancer is by blocking production of nuclear factor kappa b cells. These cells, also known as NF-kB, are an inflammatory marker; biochemists believe that incorrect regulation of NF-kB by the body is associated with the development of cancer. What Is So Special About Carotenoids? Carotenoids, a group of plant pigments, are both anti-inflammatory and anticarcinogenic. Beta-carotene, found in carrots, pumpkins, sweet potatoes and beet greens, is a provitamin that the body turns into the antioxidant vitamin A. Lycopene, a carotenoid found in tomatoes, grapefruit and watermelon, has been demonstrated in animal and human studies to be a powerful cancer fighter, capable of scavenging free radicals – pumping up the body’s detoxification systems and inhibiting cancer cell proliferation. Other carotenoids include lutein, zeaxanthin, capsanthin, crocetin and phytoene. According to a 2002 scientific review of studies published in Cancer Metastasis Review, some of these may have cancer-preventing abilities to surpass even that of beta-carotene and lycopene; research is ongoing. How Can Quercetin Help to Prevent Cancer? A flavonoid found in citrus fruits, parsley, apples, onions, grapes, and various types of berries, quercetin is anti-inflammatory, antioxidant, and apoptopic – meaning it can induce programmed cell death in cancer cells. Quercetin also blocks NF-kB activation, and has been found in animal studies to prevent colon and lung cancer. Onions, a particularly rich source of quercetin, have been credited by researchers with potency against squamous cell carcinoma, a common form of skin cancer. Researchers are particularly impressed with the way quercetin prevents damage to cell DNA by protecting strands from breakage. Fruit and Dark Chocolate Can Inhibit Inflammation A polyphenolic compound found in grapes, blueberries and dark chocolate, resveratrol acts against cancers of the breast, prostate, stomach, pancreas and colon. Like quercetin, resveratrol can induce apoptosis, suppress NF-kB activation, and inhibit the growth and metastasis of cancer cells. It also suppresses nitric oxide synthase, inhibits the inflammatory substances COX-2 and lipoxygenase, and impedes tumors by reducing their ability to grow blood vessels. In addition, resveratrol suppresses adhesion molecules, making platelets in blood less likely to clump together – thereby reducing the risk of atherosclerosis. Researchers are currently working to create versions of resveratrol with increased bioavailability – in other words, the capacity to be absorbed and used by the body – for applications in treating cancer. Indole-3 Carbinol Blocks Cancer Cell Growth A flavonoid found in broccoli, Brussels sprouts, cabbage and cauliflower, indole-3-carbinole fights cancer by inducing enzymes that help to metabolize carcinogens. Like other beneficial phytochemicals, this cancer-fighter modulates nuclear transcription factors. In test tube studies, indole-3-carbinol has been shown to inhibit the invasion of normal tissue by invasive cancer cells. So, we’ve got another good reason to eat our veggies. Concerned About Cancer? Eat Lots of Cruciferous Vegetables Like indole-3-carbinol, sulfurophane is found in cruciferous vegetables, such as broccoli and Brussels sprouts. Cell and animal studies have attested to strong anticancer effects. Researchers have found that sulfurophane induces phase-2 enzymes that detoxify carcinogens. In addition, sulfurophane induces apoptosis, inhibits NF-kB, and scavenges free radicals. The bottom line: Nature has reserved the brightest colors in her palette to ornament those foods that do the most to protect us from cancer and other diseases. Unlike the protocol of traffic lights, the colors red, yellow and green – when found in fresh, organic fruits and vegetables – all signal “Go.” Sources for this article include: Cancer.gov, NIH.gov, NIH.gov, Livescience.com To read the original article click here. For more articles from NaturalHealth365 click here.

The post Great NEWS: Fruits and Veggies That Actually Destroy Cancer Cells appeared first on Amazing Health Advances.