Most arguments related with dietary causes of cancer in humans are based on epidemiological studies showing association between certain dietary types and incidence of cancer (i.e. proteins, dietary fiber, and meat). These associations do not assure causality. In our modern society chemical food processing has introduced new elements to be taking into account when considering cancer incidence.
Are there any elements of diets (nutrients or not) considered as high risk factor for developing cancer ?
I have read about smoked foods for example, I guess they could left differents dangerous particles. It can be a beginning
Regards!
The most valid evidence so far is of the protective role of lower caloric intake on longevity..i.e. a calorie intake somewhat lower than the allowance calculated is shown to be confer a longer life. As for the rest, there are some dietary carcinogens but the dose at which they would commonly cause cancer is unlikely to be achieved under most normal circumstances. Others such as aflatoxins which are potent carcinogens are not really nutrients but contaminants. Since diet is chiefly a complex mixture, it is understandbly difficult to pin point the role of a single agent and its causality.
To add to the confusion, the role of combinations of food elements (sugar types, minerals, vitamins etc.) is poorly understood.
There is also the matter of additives as mentioned by Diego, the non-food components, which may or may not influence physiology.
Finally there are some persons like Dr Gillian McKeith in the U.K. who propose that certain combinations of food groups may be harmful.
It is all rather exciting and un-explored territory.
There will never be a clear association between cancer and nutrition as long as such associations cannot be proven by sufficient studies. May be there are some correlations, but a correlation will never be a prove.
there are some animal studies about diet types and cancer on mice.
1.- Jon: Nitrite in the human diet was thought to be a hazard as that could result in secondary nitrosamines, known to cause gastric cancers in animal models. Nitrite is added to food as an antibacterial agent . However, the epidemiological evidence linking gastric cancers in humans with nitrite and nitrate in the diet is lacking. In addition, recent work has shown that nitrate in the diet has potential benefit as it can cause a fall in blood pressure. Potential use as anti anginous agent has been recently evaluated
2.- Archna: The effects of dietary restriction on longevity in model organisms have been linked to reduced protein and amino acid intake . Studies in yeast have shown that addition of serine, threonine, and valine in media promotes cellular sensitization and aging by activating different but connected pathways. Protein or essential aminoacid restriction extends lifespan in rodents. In humans, protein restriction has been associated with reduced cancer, diabetes, and overall mortality (meat toxicity?). Although it is currently not known if long-term calorie restriction with adequate nutrition extends maximal lifespan in humans, calorie restriction with adequate nutrition protects against obesity, type 2 diabetes, hypertension and atherosclerosis, which are leading causes of morbidity, disability and mortality. Not to forget that diabetes mellitus is linked to liver cancer risk.
As outlined by Archna Singh, aflatoxins are well known food contaminants that can cause liver cancer. I want to add something more specific on the effect of hypercaloric diet on liver cancer. Metabolic syndrome develops more frequently in obese subjects, and it represents a highly predisposing condition for non alcoholic steato hepatitis (NASH). The latter can lead to liver cirrhosis and hepatocarcinoma.
I want suggest you a recent review on this issue, dealing with colon cancer since this is the most exposed organ to dietary carcinogens.
Vargas AJ and Thompson PA. Diet and nutrient factors in colorectal cance risk. Nutr Clin Pract 2012; 27: 613.
It is shown that high-fat diet and decreased fiber intake are related to colon cancer and other organs due to increased ROS and oxidative stress state. Furthermore, metabolic endotoxemia generated changes gut microbiota causing alteration in the ratio of short chain fatty acids (SCFAs) increase propionate and acetate and decrease butyrate, which causes damage in the colonocytes and further in the expression of certain genes associated cancer.
Reuse of OIL that is over and over heating of unsaturated oil causes the double bond to cleave and releases free radical oxygen (O). Foods fried in such oil contains free radicals. If our diet contains antioxidants they get scavenged but if our diet does not contain antioxidants and free radicals present in our diet causes cells to trigger to act thus causing cancerous cells to be produced. that is why we often say that avoid street foods which are very common in INDIA. This is caused exogenously. Despite antioxidant defence mechanisms, cell damage from oxygen free radicals (OFR) is ubiquitous. OFR-related lesions that do not cause cell death can stimulate the development of cancer.
www.ncbi.nlm.nih.gov/pubmed/8695238
www.yelp.com/.../philadelphia-fyi-cooking-with-olive-oil-at-high-tempe...
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