Our diet may increase the risks of cancer in different ways: &bull Carcinogens (substances that cause cancer) &bull High fat and excess calories &bull Salted food &bull Low fiber &bull Alcohol &bull 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 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 meat, egg yolk etc. - are more dangerous than mono unsaturated fat. (One type of fat oil present in fish oils called 'OMEGA-3-fatty acids' is good for health in preventing heart disease.)

Fish contain 20-25% of saturated fat and are a rich source of n-3-fatty acids, Vitamin D and E. An inverse relationship exists between the colon and rectal cancers and intake of fish.

Salted food like fish and pickled vegetables

Stomach and esophageus cancers are more common in people eating salted food.

Salt damages the protective layer on the stomach mucosa and exposes the sensitive mucosa to carcinogens and chemicals.

In America, the cancer of glandular stomach and mortality due to that disease were high before 1920s with the traditional use of salt and saltpetre to preserve food. But the incidence began to decrease in later years as refrigerated storage became available.

Alcohol consumption

Alcohol increases the risk of mouth, larynx, esophageus, stomach and rectum cancers. The incidence of these cancers among alcoholics is ten times greater than in the general population. Chronic alcoholism accelerates chemically induced rectal carcinogenesis and raises the possibility that acetaldehyde, probably generated through bacterial ethanol oxidation, may be involved in this process. The secondary hyperregeneration of the mucosa, observed after alcohol drinking could, by itself, favor carcinogenesis. No more than 2 drinks per day are advised.

Pesticides and fungicides (No clear evidence in humans)

These are used to keep the vegetable crops free of pests and diseases. They are present in low amounts on the vegetables. Wash the vegetables and fruits well before eating them.

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