Carcinogens in the Diet: Food Ingredients
The number of cancer cases among men and women has increased between 2008 and 2018 . There are many factors which could affect the risk of developing cancer, one of which is the diet. In this article, we will look at what cancer is before zooming in on one of the modifiable risk factors: carcinogens in the diet, specifically food ingredients.
What is cancer?
Cancer is an abnormal growth of cells within the body which occurs when the instructions telling cells to stop growing do not work. The link between cancer and diet is rather complex, but so far, scientists have found that certain characteristics of food increase your exposure to carcinogens (any substance capable of causing cancer by disrupting normal cell growth).
In particular, we’re looking at some ingredients used in food for preservation.
Preservatives
Natural foods provide a variety of beneficial nutrients, except for one challenge, spoilage. To combat this preservatives are added. The problem is when preservatives interact with food under certain conditions, specifically changes in temperature and acidity. For example, when exposed to an acidic substance, the preserving powder releases benzene, a strong carcinogen. So adding this to acidic foods means benzene is produced and ingested when you eat.
Curing
Curing is also a popular and reasonable method for preserving food. The problem is the ingredient used in the curing process, Sodium Nitrate, converts to nitrosamines when exposed to acidic environments or extreme heat. This means cooking the cured meat releases carcinogenic chemicals which have been found to mutate and activate the cancer genes.
Conclusion
Food preservation is important, but certain types of preservatives or methods may produce carcinogens when they interact with food. The key is moderation and working longside a Registered Dietitian and other healthcare professionals to create a tailored plan suitable for you.
References
- Gopaul, C.D., Singh, A., Williams, A. et al. Cancer morbidity and mortality trends in Trinidad and Tobago (2008–2018). J Health Popul Nutr 42, 58 (2023). https://doi.org/10.1186/s41043-023-00395-1
- J. Turesky, Prof. R. “Mechanistic Evidence for Red Meat and Processed Meat Intake and Cancer Risk: A Follow-up on the International Agency for Research on Cancer Evaluation of 2015.” Chimia 72, no. 10 (2018): 718. Accessed February 12, 2024. https://doi.org/10.2533/chimia.2018.718.
- Fiolet, Thibault, Bernard Srour, Laury Sellem, Emmanuelle Kesse-Guyot, Benjamin Allès, Caroline Méjean, Mélanie Deschasaux, et al. “Consumption of Ultra-Processed Foods and Cancer Risk: Results from NutriNet-Santé Prospective Cohort.” The BMJ, February 14, 2018. https://www.bmj.com/content/360/bmj.k322.