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Carcinogens in Our Food and Cancer Prevention

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Nutritional and Toxicological Consequences of Food Processing

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 289))

Abstract

Worldwide, locally prevailing nutritional traditions account for the occurrence of specific types of cancer. In the Orient, the custom of eating salted, pickled or smoked food parallels the risk of stomach cancer and hypertension-stroke. The underlying mechanisms and relevant carcinogens are partially known. In the Western world, the usual highfat, low-fiber food is related to risk of cancer of the colon, pancreas, breast, prostate, ovary, and endometrium. The fat component translates to specific promoting mechanisms and fibers reduce risk of colon cancer through dilution of promoters. The associated genotoxic carcinogens may be the heterocyclic amines formed during cooking of meat. Methods have been developed to inhibit their formation. In all situations, a higher intake of vegetables and fruits has led to a lower risk for diverse types of cancer, through varied mechanisms. Based on current knowledge, more wholesome dietary traditions for chronic disease prevention in most countries can be developed.

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Authors and Affiliations

  1. American Health Foundation, Valhalla, New York, 10595, USA

    J. H. Weisburger

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  1. J. H. Weisburger
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Editors and Affiliations

  1. U.S. Department of Agriculture, Albany, California, USA

    Mendel Friedman

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© 1991 Springer Science+Business Media New York

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Weisburger, J.H. (1991). Carcinogens in Our Food and Cancer Prevention. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_12

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  • DOI: https://doi.org/10.1007/978-1-4899-2626-5_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-2628-9

  • Online ISBN: 978-1-4899-2626-5

  • eBook Packages: Springer Book Archive

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