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CARCINOGENIC SUBSTANCES IN FOOD

As noted before, carcinogenesis is caused by a complex combination of several factors, including many aspects of culture, lifestyle and environment; not all foods will cause carcinogenesis. However, some substances found in food can be regarded as major suspects in the formation of cancer. They can be classified into several groups:

• Those directly contained in the food material, such as cyclic hydrocarbons, butakiroside, cycasin(from the fruit of cycas revoluta) commonly found in the astringent taste of romaine lettuce; the isocyclic amine generated from burnt fish, meat, and the alpha licarubolin contained in burnt peas, etc.

• Substances derived from the heating process, such as nitrosamine which is released when dried fish or squid is roasted over a fire

• Food additives, such as the coloring agents for ham, sausages, dried meat (substances represented by nitrosamine are released by nitrite during the processing of food;) other types of food coloring, artificial seasoning, preservatives, anti-bacteria and bleaching agents, etc.

• molds and fungi, such as molds on peanuts that produce aflatoxin B1; molds on rice, flavone, biscuits, and pickled food; He toxins, etc

• Substances released in the body during the process of food digestion, such as occurs when salty foods injure the inner wall of the stomach, when eating very spicy food, or when hot porridge comes in contact with the digestive tract

As can be seen some of the foods discussed under these headings do not contain any cancer producing properties at all. The method of preparation and amount of food eaten can determine whether consumption of a particular foodstuff will carry any risk of causing cancer or not. Therefore a good rule to observe with regards eating a particular food is not to eat too much, too frequently.

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