There are numerous things we consume or avail ourselves of in our daily lives that could cause cancer. Doctors often fail to warn their patients about these factors. But being aware of these dangers and changing your lifestyle might just decrease your risk of getting cancer.
The sun is one of the leading causes of cancer in the United States. While countless people love to sun bathe and go tanning, they also need to consider the risks. Dermatologists are supposed to warn patients to wear the best sunscreen possible, as skin cancer is one of the most prevalent cancers in the country. More and more youngsters are acquiring skin cancer due to the trend of tanning in the sun for long periods of time.
Another major problem is foods that are full of carcinogens and plastic products.
“There are the covert killers, the ones that sneak into your summer. You may want to rethink serving those hot dogs, which could be harboring cancer-causing chemicals called nitrosamines. While you're at it, chuck the Styrofoam cups and plates (styrene) and skip the side of french fries (acrylamide). And whatever you do, try not to squeeze ketchup or squirt mustard all over your nice clean shirt -- some laundry detergents can be tougher on your cells than they are on stains.”
So, what ingredient in laundry detergent could cause cancer? “Cancer-causing chemical: 1,4-dioxane Threat level: 3 on a scale of 1-5. Your detergent removes stains -- and may leave behind a toxic chemical. In 2011, an environmental group discovered 1,4-dioxane lurking in laundry detergent. Worse, you won't find 1,4-dioxane on labels because it's an impurity, not an ingredient. Go with a greener cleaner, like Clorox Green Works laundry detergent,” according to Fox.
Apparently foods like ketchup, chips and french fries are also not so safe. Fox explains, “They have Cancer-causing chemical: Acrylamide Threat level: 3 Acrylamide, a form of a chemical used to treat wastewater, lurks in french fries, chips, bread, and even doughnuts. When some carb-rich foods are cooked at high temperatures, the amino acid asparagine reacts with sugars in the foods, forming acrylamide.”