Cancer is a disease caused by genetic mutation. The New England Journal of Medicine stated in an article published in 2000: "Cancer results from the accumulation of mutations in genes that regulate cellular proliferation". Human studies show that 70% of gene mutations are environmental and are relatively controllable based on what we eat, whether we smoke, or exposure to genotoxins or radiation. The most prevalent cause of genetic mutation is the food we eat.
Food is related to cancer in several ways. Even healthy foods contain small amounts of carcinogens. Cooking foods at high temperatures causes production of heterocyclic amines. Heterocyclic amines have been linked to prostate, breast, colorectal, esophageal, lung, liver, and other cancers. Heterocyclic amines are not the only mutagenic agents found in food. Others are nitrosamine preservatives, aflatoxin molds, and pesticide/herbacide residues. Food hypersensitivities are a significant cause of inflammation. Inflammation, in turn, promotes cancer.
The first line of defense agianst the many carcinogens in food are agents that prevent gene mutations. Many antimutagenic agents have been identified in fruits and vegetables, the most potent being indole-3-carbinols, the chlorophylls, and chlorophyllin. Traditional antioxidants should be considered a secondary line of defense because it is more important to neutralize carcinogens in the first place. The third line of defense is to develop a hypoallergenic diet in order to reduce inflammation. The fourth line of defense is to ensure the body has adequate stores of nutrients to support optimal function.
John B. Smith, DVM ♦ "The Dog Doctor" ♦ 734-213-7447 ♦1954 S. Industrial Ann Arbor, Mi 48104