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    Our diet may increase the risks of cancer in different ways:

    • Carcinogens (substances that cause cancer)
    • High fat and excess calories
    • Salted food
    • Low fiber
    • Alcohol
    • Pesticides (No clear evidence in humans).

    Their role in increasing the risk of cancer has been extensively studied but different outcomes may be seen, depending on how the study was carried out. By and large, some conclusions were made about the risk and much study is continuing in this field of dietary influence on the cancer.

    Dietary Carcinogens
    Naturally present carcinogens: An example of this is 'Aflatoxin', a mycotoxin produced by fungi. Grains and nuts can be contaminated by fungus, which then produce chemicals called aflatoxins. They are known to cause liver cancer in Africa and the Far East, especially in people who are carriers of hepatitis antigens. Carcinogens forming during food preparation: Polycyclic hydrocarbons, such as benzopyrenes, are formed during barbecuing meat on an open fire (e.g. preparing jerked chicken). These polycyclic hydrocarbons are also one of the main constituents in cigarette smoke that cause lung cancer). The traditionally high intake of fried and broiled food, such as meats, can increase the risk of breast, distal colon, prostate and pancreas cancers. Several studies showed that populations that eat fried or broiled meats have a relative risk greater than 2 (deviation from median) for colon and breast cancer. More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower f

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    y be seen, depending on how the study was carried out. By and large, some conclusions were made about the risk and much study is continuing in this field of dietary influence on the cancer.

    Dietary Carcinogens
    Naturally present carcinogens: An example of this is 'Aflatoxin', a mycotoxin produced by fungi. Grains and nuts can be contaminated by fungus, which then produce chemicals called aflatoxins. They are known to cause liver cancer in Africa and the Far East, especially in people who are carriers of hepatitis antigens. Carcinogens forming during food preparation: Polycyclic hydrocarbons, such as benzopyrenes, are formed during barbecuing meat on an open fire (e.g. preparing jerked chicken). These polycyclic hydrocarbons are also one of the main constituents in cigarette smoke that cause lung cancer). The traditionally high intake of fried and broiled food, such as meats, can increase the risk of breast, distal colon, prostate and pancreas cancers. Several studies showed that populations that eat fried or broiled meats have a relative risk greater than 2 (deviation from median) for colon and breast cancer. More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower

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    ated by fungus, which then produce chemicals called aflatoxins. They are known to cause liver cancer in Africa and the Far East, especially in people who are carriers of hepatitis antigens. Carcinogens forming during food preparation: Polycyclic hydrocarbons, such as benzopyrenes, are formed during barbecuing meat on an open fire (e.g. preparing jerked chicken). These polycyclic hydrocarbons are also one of the main constituents in cigarette smoke that cause lung cancer). The traditionally high intake of fried and broiled food, such as meats, can increase the risk of breast, distal colon, prostate and pancreas cancers. Several studies showed that populations that eat fried or broiled meats have a relative risk greater than 2 (deviation from median) for colon and breast cancer. More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower
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    rked chicken). These polycyclic hydrocarbons are also one of the main constituents in cigarette smoke that cause lung cancer). The traditionally high intake of fried and broiled food, such as meats, can increase the risk of breast, distal colon, prostate and pancreas cancers. Several studies showed that populations that eat fried or broiled meats have a relative risk greater than 2 (deviation from median) for colon and breast cancer. More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower
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    have a relative risk greater than 2 (deviation from median) for colon and breast cancer. More than 20 such chemicals have been identified. They are present in fairly small amounts, but their action is promoted, an effect associated with n-6 polyunsaturated oils such as corn or safflower oil at 30-40% of energy in animal and human studies. A lower fat intake, 15-22% of energy, dramatically decreases those effect.

    Preservatives and coloring agents added to food:
    (Need some more tests to establish this relationship). Food colorings are added to increase the appeal of the food but not all are good for us. An example is "butter yellow". Artificial sweeteners (like saccharine & cyclamates) and preservatives which produce nitrosamines are known to cause bladder and stomach cancers respectively. Some substances are converted in to carcinogens: Nitrosamines are formed from sodium nitrite. Sodium nitrite is present in drinking water and vegetables.

    High fat diet and excess calories
    People that consume food containing high levels of fat are more likely to have colon, prostate, breast and pancreatic cancers. Low incidence of nutritionally-linked cancer in Japan and around the Mediterranean is due to the popularity of monounsaturated oil such as olive oil and, n-3 polyunsaturated oils such as fish oils. Dietary fats - especially the omega-6-polyunsaturated oils, are powerful promoters of breast, colon, prostate and pancreatic cancers in humans and also in animal studies. This effect is observed with 40% of calories but not with 15-20% of calories. Intake of diet typical of the American diet increased mammary tumorigenesis effectively when fed as 40% of calories. Saturated fats - like butter, cheese, red

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