Dietary Carcinogens That Increase the Risk of Cancer
September 2, 2010 — rockpolarisOne Way Our diet May Increase the Risk of cancer is by dietary carcinogens. There are four groups of carcinogens:
• Naturally present carcinogens
• Carcinogens forming During Food Preparation
• preservatives and coloring agents added to food
• Some Substances are changed in to carcinogens in the body
Naturally present carcinogens:
An example of this is 'Aflatoxin', a mycotoxin produced by fungi. Grains and nuts can be contaminated by fungus, Which then produces 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, benzopyrenes Such as, are Formed During barbecuing meat on an open fire (eg Preparing jerked chicken). These polycyclic Also Hydrocarbons are one of the main constituents in the cigarette smoke causes lung That> Cancer.
Traditionally the high intake of fried and broiled foods, meats Such as, can Increase the Risk of breast, distal colon, prostate and pancreas Cancers. Several studies showed That Populations That eat fried or broiled meats on Have a Greater Risk Than 2 (deviation from median) for colon and breast cancer.
More than 20 Such chemicals Have Been Identified. They are present in small Amounts Fairly, But Their action is Promoted, Associated with an effectn-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 effects.
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 Whichproduce 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.
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