UK firefighters face cancer risk from workplace exposure
UK firefighters are at increased risk of developing several cancers, according to a review published by Cambridge University Press.
The review draws on UK-specific evidence and supports the 2022 decision by the World Health Organization to classify firefighting as carcinogenic to humans.
The authors highlight that the primary source of this risk is ongoing exposure to fire effluent contaminants, including benzene, formaldehyde, polycyclic aromatic hydrocarbons and asbestos.
Although personal protective equipment and decontamination protocols are in place, the paper explains that some chemical residues remain in the body long after exposure and may accumulate over time.
Additional risk factors include shift work and disrupted sleep patterns, which contribute to hormonal changes, inflammation and impaired cellular repair.
Diet identified as a protective factor against cancer
The review states that while exposure reduction remains the focus of fire service health policies, nutritional strategies could provide additional protection.
Referencing UK government data, the authors cite that up to 80 percent of cancer cases may be preventable in principle through dietary and lifestyle changes.
The report highlights that fruit, vegetables, wholegrains, omega-3 oils and legumes have been linked to lower rates of cancers such as bladder, colon, thyroid and prostate in published research.
By contrast, red and processed meats, sugar, alcohol and excess body fat were all identified as risk factors associated with increased cancer incidence.
The authors also cite a large Italian study that found high adherence to national cancer prevention guidelines resulted in reduced cancer-related mortality.
Mediterranean diet proposed as a practical model
The report suggests that the Mediterranean diet is one of the most evidence-supported dietary approaches to lowering cancer risk.
It outlines the typical Mediterranean pattern as being high in plant-based foods, whole grains, fish and olive oil, with low consumption of red meat and processed items.
The authors explain that many of the food components within this diet have been shown to have anti-inflammatory and antioxidant properties in both human and animal studies.
Findings from the EPIC cohort, which studied over half a million people across Europe, showed that a two-point increase in Mediterranean diet adherence scores was linked with a 12 percent lower cancer incidence.
The review notes that while Mediterranean foods can be substituted with local equivalents in the UK, uptake remains low.
Low dietary adherence among UK firefighters
The authors point out that few UK firefighters follow Mediterranean or government-recommended dietary patterns.
Referencing national surveys, the review notes that less than a third of UK adults eat enough fruit and vegetables, and that sugar intake is typically double recommended levels.
Studies on firefighters in other countries, including the United States and Germany, show a consistent pattern of higher body mass index and poor nutritional habits among shift-based fire service staff.
The authors cite preliminary studies from the US indicating that fire service workers may also have disrupted gut microbiomes, which may influence inflammation and immune health.
Although UK-specific data on firefighter diets is lacking, the authors argue that similar trends are likely and require further research.
Food-based compounds show potential in laboratory research
The review discusses a number of food-derived compounds that have demonstrated protective effects against fire-related carcinogens in laboratory settings.
These include sulforaphane from broccoli sprouts, omega-3 fatty acids from oily fish, and catechins found in green tea.
While most of the cited research was based on in vitro or animal models, some early-stage human trials have shown promising results, including enhanced detoxification of pollutants.
The authors caution, however, that such findings are not yet sufficient to inform formal guidelines, as they require larger trials to confirm safety and efficacy.
They recommend focusing on whole-food dietary patterns rather than individual supplements, citing the lack of benefit seen in antioxidant supplement trials.
Shift schedules and workplace culture present barriers
The report highlights a number of cultural and occupational barriers that may make dietary change more difficult for UK firefighters.
These include irregular working hours, disrupted sleep and stress, which are known to drive unhealthy food choices and affect metabolism.
Communal eating habits and the traditional ‘messing’ system used in UK fire stations may further complicate attempts to change individual behaviour.
The review also notes that firefighters often lack access to nutritional education and may be unaware of the link between diet and cancer risk.
The authors argue that interventions must be group-based and culturally tailored in order to succeed.
Communal culture could enable dietary change
While communal eating can be a barrier to change, the review also identifies it as a potential enabler.
Research from the US and UK suggests that peer influence and shared food preparation can help normalise healthier eating patterns when paired with education.
Examples include team-based nutrition programmes, cooking demonstrations, educational materials and targeted online support tools for firefighters.
Several studies referenced in the review show that such interventions led to improved adherence to the Mediterranean diet and better health outcomes.
The authors recommend that UK fire services develop and implement similarly structured, culturally relevant initiatives.
Diet and cancer risk in UK firefighters: Summary
UK firefighters face increased cancer risk due to occupational exposure to carcinogens.
The World Health Organization has classified firefighting as a carcinogenic occupation.
Contaminants such as benzene, asbestos and PAHs remain in the body after exposure.
Firefighters also face risks from shift work, disrupted sleep and chronic inflammation.
The Mediterranean diet has been linked to lower cancer incidence and mortality.
UK dietary surveys show low adherence to recommended healthy eating patterns.
Laboratory studies show food-based compounds may support detoxification.
Most of these studies are early stage and require human trials to confirm effects.
Firefighters often face barriers to healthy eating, including stress and shift patterns.
Communal food culture may influence dietary behaviour in fire stations.
Targeted education and peer support may help promote sustainable dietary change.
The report calls for more firefighter-specific research and organisational support.
