Most people are not aware that drinking alcohol raises the risk of cancer, or they choose to disbelieve it because they enjoy drinking. Long term moderate to high alcohol consumption raises the risk of cancer of the mouth, throat, esophagus, stomach, liver, colon, pancreas, rectum, skin and breast. The main way alcohol increases cancer risk is via acetaldehyde. This is a toxic compound produced when your body breaks down alcohol. As your liver metabolises alcohol, it is initially converted into acetaldehyde, which is actually more toxic than alcohol. Acetaldehyde can cause oxidative damage to nearly any organ or tissue in the body. Alcohol also raises the risk of cancer by depleting the body of several nutrients, particularly B vitamins and SAMe. Alcohol depletes the body of methylating nutrients including folate, other B vitamins and SAMe. These nutrients help to ensure the correct replication of DNA and protect your DNA from damage caused by free radicals, heavy metals and toxic chemicals. Damage to DNA raises the risk of cancer. Depletion of these nutrients also raises the risk of depression, and many heavy drinkers are depressed. A low intake of alcohol can reduce your risk of a heart attack or stroke, but if you have a strong family history of cancer, particularly the types listed above, you’re best to keep your intake low.