Diet Causing Cancer - How Diet Can Affect Your Risk of Getting Cancer

Diet affecting health has been a hot topic for medical science in recent times, especially when dealing with production of cancers. Research shows that our diet consists of large number of different natural mutagens and carcinogens. It is apparent from the studies that the amount of these substances taken into the body extends the permissible limits. These natural available chemicals reaching our body are of more concern than the mutagenic substances reaching our body through food additives, industrial chemicals and environmental pollutants.

To estimate cooked food for their possibility of inducing cancers, animal tests and the Ames test are done. The varieties of mutagens are found in browed sugars or breads. Additionally caffeine and theobromine found in tea, cocoa, coffee and few cold drinks inhibit enzymes responsible for DNA repair that may increase risk of tumors. Many teratogenic or carcinogenic chemicals are synthesized by plants. Psoralen and its derivatives used in France as sunscreen are plant carcinogens. Green potatoes contain teratogens called solanine and chaconine. Other natural cicargenic containing foods are basil, banana, cabbage, broccoli, celery, cauliflower, mustard, horseradish, black pepper and turnips. Among the French people the cause of stomach cancers is believed to be red wines; though red wine is said to be helpful in decreasing coronary heart disease. It seems there are very few food items without mutagen.

The amount of excessive fats consumed through diet in America is a matter of big concern. Normally an American consumes 40% of calories in the form of fat. The studies of cancer occurring in different countries have provided vital clues in cause of cancer due to nutritional reasons. The types of cancers reported in United States are different from the ones reported from Japan. Colon, prostrate and breast cancer are prevalent in America while stomach cancers are reported from Japan. In the comparative studies of breast cancer and the dietary fat intake, it can be concluded that more the fat in the diet higher is the rate of breast cancer. How fat intake cause cancer? One of the explanations in this regard is that rancid fat which is prone to oxidation produces different carcinogenic compounds. Another explanation to this is carcinogens being soluble in fats get accumulated in the fat of the animals that we consume.