It can be the cream you put on your face every morning, the beloved hamburger or a habit at the wheel – behind some everyday behavior lurks a danger that hardly anyone knows: you increase the risk of developing cancer. You should therefore leave the following things in the future:

1. Choose your window seat on the plane

Most people enjoy seeing the landscape from above during take-off and landing. Air travelers also like to look at the clouds of cotton wool under the clear blue sky. But if you fly often and sit by the window, you risk skin damage. The window panes keep out most of the UVB rays that cause sunburn. But they let through 47 percent of UVA rays. They are responsible for skin aging and a risk of skin cancer . Because: UV radiation can damage the genetic material. If damaged cells do not die, skin cancer can develop.

2. Insert all receipts

The receipts on thermal paper come from many cash registers and payment devices. And: bisphenol A (BPA). The substance has been classified by the EU as “of very high concern”. It endangers the brain development of the unborn, has been linked to male infertility, and can cause heart disease and cancer. Every time you touch thermal paper, BPA enters the body through the skin and accumulates there. In 2020, an EU-wide ban on thermal paper containing BPA will come into force.

3. Consume very hot drinks

Many people love their soup or tea steaming hot. But whoever swallows liquids above 65 degrees Celsius is putting his esophagus at risk . Because this irritates the tissue and in the long term cell damage occurs, from which cancer can develop.

4. Drive through the rush hour traffic with the window open

As long as there are no clean cars or driving bans in cities, diesel exhaust poses a specific risk for lung and bladder cancer. The WHO investigated this several years ago . Professional drivers or road construction workers are particularly at risk. But you can also get rid of dangerous diesel residues on daily trips through rush hour traffic with stop-and-go movement.

5. Avoid using condoms during sex

Those who live in a monogamous relationship will no longer be infected with the cancer-causing human papilloma virus. Because the greatest risk of HPV infection is unprotected intercourse with changing partners. The most common type of HPV cancer is cervical cancer, which usually develops many years after first exposure to the virus. Infection with certain HPV types can also lead to malignant tumors in the vagina, labia, anus and penis.

6. Use cosmetics with mineral oils

Oils care for the skin, but they shouldn’t be mineral oils. However, these are found in many cosmetic products, from skin cream to lipstick – for example when the ingredients are paraffin, petrolatum or mineral oil. The group of aromatic hydrocarbons (MOAH) poses a health risk. They have the potential to change the genetic makeup and cause cancer. They are filtered out of cosmetics – a decent residue remains, as the testers from the Stiftung Warentester found back in 2015.

7. Drink an after-work beer – or two, three …

Those who drink alcohol not only have an increased risk of liver cancer, but also of mouth and throat cancer and breast cancer. Unsurprisingly, this risk increases with the amount of alcohol. But there is no “safe” lower limit, especially for breast and liver cancer. Various substances that are produced when alcohol is broken down in the body probably play a role here.

8. Staring at your smartphone at night

Studies have shown a link between low levels of melatonin and a higher risk of cancer.The release of the sleep hormone is hindered when light breaks through the nighttime darkness . Smartphones and tablets are a common source of the bright glow in the dark bedroom nowadays. They delay falling asleep or wake the user with incoming messages that are immediately responded to. The sleep cycle is constantly interrupted and chronic sleep disorders develop – a risk factor for cancer.

If you don’t see a doctor, you won’t get cancer because of it. The regular check-ups and preventive appointments with the doctor but can ensure that a tumor early discovered no fatal cancer. The colonoscopy and cervical smear can even prevent abnormal cells from becoming cancer in the first place.

The trace element iron is indispensable for a number of vital metabolic functions in the body. As a component of hemoglobin in the red blood cells, it supplies every body cell with oxygen. Iron deficiency, which manifests itself in anemia, exhaustion, susceptibility to infection, affects around 20 percent of women and ten percent of men in Germany. The higher risk for women is explained by menstruation and decreases accordingly when the childbearing phase of life is over.

Many people have an excess of iron – and know nothing about it

Iron deficiency is known and many nutrition-conscious people pay attention to adequate iron intake. However, significantly more people could have anything but an iron deficiency, namely too much of this trace element. Probably very few people know about it, although it carries a high risk of disease.

Heme iron and non-heme iron: these are the differences

First and foremost, it is important for these relationships – there are the two known, different forms of iron, only one of which can be hazardous to health:

1. Heme iron , i.e. bivalent iron (Fe), mainly found in red meat and sausage. Heme iron has a high bioavailability, the body can use at least 20 percent from food.

2. Non-heme iron , trivalent iron (Fe3), from plant-based nutrient suppliers such as legumes, whole grains, nuts, oil seeds and various types of vegetables. Non-heme iron must first be oxidized to some form of Fe in the small intestine in order for the body to use it. In this way, only around five percent of the iron from food comes into play.

The iron requirement per day is 15 milligrams for women and 10 milligrams for men.

Underestimated health risk heme iron

What is certain is that most people in industrialized nations have at least a sufficient supply of the trace element. Due to our meat and sausage-heavy diet, a large part is even oversupplied with heme iron, and thus risks diseases. Various studies indicate these relationships .

“We assume that too much heme iron can have negative health consequences through eating meat,” explains Matthias Riedl, board member of the Association of German Nutritionists (BDEM) and diabetologist, nutritionist, internist, managing director and medical director at Medicum Hamburg.

The human organism is not prepared for high meat consumption

Normally, a complex mechanism of substances in the liver and intestines controls the iron level. If too much iron storage protein ferritin is measured, the body slows down absorption. “This does not work adequately with large amounts of heme iron, the body continues to absorb it, simply because this form of iron is extremely easy to use,” says the expert.

The nutritionist explains that the cause lies in our evolutionary history. Up until two million years ago, humans were purely plant-eaters, only then did they add animal consumption. That was sometimes more, mostly less meat – definitely a lot less than is regularly eaten today. The human organism is not prepared for this.

High consumption of heme iron feeds cancer cells

The excess iron is then deposited in the pancreas, liver and spleen, which can put stress on the organs. But that’s not all. “Heme iron can promote mutations via certain chemical compounds – for example in intestinal cells, but also in other cells,” warns the internist.

In addition, these compounds have a cytotoxic effect, so they can not only change cells, but also damage them. “And cancer cells, on the other hand, are properly fed by heme iron, so to speak,” says the expert. Malignant cells have a high demand for this trace element. A high consumption of heme iron means that existing cancer cells grow better and are stronger against the immune system.

Meat lovers are more likely to develop diabetes and arteriosclerosis

In addition to the connection between heme iron and cancer, many nutritional studies have shown two other negative effects of the “meat iron”:

1. Numerous studies show that people who consume a lot of sausage and meat are particularly likely to have type 2 diabetes .

2. In addition, this dietary preference often leads to arteriosclerosis , with the well-known secondary diseases of high blood pressure, heart attack and stroke.

“If people don’t eat ‘appropriately’, they get sick”

The higher the meat consumption, the higher the risks for cancer, diabetes and arteriosclerosis. What actually stands behind it: “If people do not eat ‘species-appropriate’, i.e. eat too much red meat and sausage and thus too much heme iron, they will get sick,” warns Matthias Riedl. It is well known that primitive peoples who still eat originally – eat very little meat and no sausage – do not have arteriosclerosis at all, for example.

Trivalent iron from plants is converted into bivalent iron

So heme iron has a rather negative effect on the body. Non-heme iron, on the other hand, does not pose these health risks – but is converted into bivalent iron in the body in order to make it available. Doesn’t it then become as unfavorable as bivalent heme iron? “No, because the trivalent iron from plants is converted into a bivalent iron, but not into heme iron,” explains the expert.

Providing the body with healthy iron – vegetables and fruits with non-heme iron

In order to provide the body with sufficient iron without meat, there are a number of plant-based foods that have a high content of non-heme iron, such as:

• Lentils around 2.7mg / 100gr
• Chickpeas around 2.7mg / 100gr
• Peas 1,5mg / 100gr
• Spinach 3,6mg / 100gr
• Chanterelles 6.5mg / 100gr
• Elderberry 1.6mg / 100gr
• Pine nuts 9.2mg / 100gr
• Millet 6.9mg / 100gr
• Flaxseed, ground 8,4mg / 100gr
• Amaranth 8.9mg / 100gr

Spinach contains a comparatively high amount of iron for a plant-based food, but at the same time the substances it contains can prevent it from being absorbed by the body. Beans or lentils are therefore better suited as a vegetarian source of iron.

Intelligently upgrade the bioavailability of iron from vegetables and fruits

Sure, none of these foods provide as much iron as meat. “The availability of iron from plant-based foods can be increased by cleverly combining the ingredients in a meal,” says Matthias Riedl. Vitamin C, for example, improves absorption. Suggestion for a corresponding daily plan:

• In the morning: oatmeal / muesli with fruit, a glass of orange or lemon juice for breakfast,
• Lunch: millet salad with paprika (the pods are extremely rich in vitamin C),
• In the evening: whole wheat pasta with broccoli or parsley pesto

Coffee and tea inhibit iron availability

However, there are also plant substances that have an inhibiting effect on iron absorption. These are phytates and polyphenols, for example, these plant substances are contained in coffee and tea. So avoid these drinks during, immediately before and after a meal containing iron. In wholemeal products, on the other hand, the phytate content plays a lesser role, as they convince with their high iron content.

Cover your iron requirement healthily, certain meats are also allowed

“Those who follow a purely vegetarian / vegan diet can still get too little iron, especially women are at risk here,” says the expert.

Pregnant and breastfeeding women in particular should take preparations if they have a proven iron deficiency. Otherwise there is a ‘species-appropriate’ solution for everyone: That means a small, moderate meat meal per week, preferably poultry meat, because white meat is not statistically associated with the disease risks mentioned.