Can the food you eat cause cancer?
1980
Leklem, Jim
Evidence is accumulating which indicates that a poor diet can increase susceptibility to cancer though it may not initiate it. A healthy immune system supported by adequate dietary intake of protein, vitamin B6, folic acid and pantothenic acid may provide protection against cells growing abnormally. Dietary factors most often associated with higher incidence of cancer of the colon are high fat and low fiber. High fat in the diet stimulates production of bile acids in the intestine, which can combine with certain chemicals to produce cancer in animals and breast cancer, possibly through hormone stimulation. The nitrites in processed meats can combine with amines to produce the carcinogenic nitrosamines, also found in some beers. Alcohol ingestion seems to be related to cancer of the esophagus, larnyx and liver. Mutagens are produced in fried hamburgers, canned chicken and beef broth; charcoal broiling seems to produce benzapyrene. Additives are a very controversial subject. Studies have shown that vitamin C treatment reduces the formation of nitrosamines and mutagens, and laetrile is being used to treat cancer.
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