Reducing sugar in early years lowers cancer risk
The study concluded that reducing sugar intake during the first two years of life contributes to lowering the risk of five types of cancer, most notably liver and breast cancer. It also slows biological aging by approximately 2.2 years. The results show that children who experienced longer periods of restricted sugar consumption in early childhood are less likely to develop cancer and tend to adopt more diverse dietary habits in adulthood. This emphasizes the importance of early nutrition for long-term health prevention.
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