Carcinogens in Our Food and Cancer Prevention

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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.