Cancer is the second leading cause of death in France. The most frequent are those of the breast, colon, prostate and lung. Power is a decisive factor in the onset and development of this disease.
The cancer is almost always the result of several factors, including diet, whose role is better known. Food can promote the development of cancer in several ways: toxicity of certain food contaminants, possible carcinogenic role of certain food additives, and especially composition of the diet with the presence too high or too low for selected nutrients.
Contamination by a fungus
An example of food contamination by a carcinogenic risk for liver substance is the presence of aflatoxin: this microscopic fungus can persist in peanuts and certain cereals in tropical and is subject to rigorous control.
Fertilizers and hormones
The abusive use of nitrogen fertilizers, such as nitrates, and their presence in the water could also increase the risk of cancer: controls the content of nitrates in drinking water is highly regulated.
Estrogen hormones used to accelerate the growth of calves and found in meat are suspect promote cancers of the reproductive tract of women. Precautionary measure, the European Union prohibits the use of growth hormones in livestock.
Additives food such as nitrites and certain dyes or sweeteners are carcinogenic in animals and therefore at risk for humans. Their use in the food industry is very controlled.
Foods, nutrients and cancer: what we know. For 20 years, the existing links between food consumption and cancers are of a great interest on the part of researchers and the general public. However the relations of cause and effect between this food and such cancer are all clearly established. Extensive ongoing epidemiological studies in several countries should bring new evidence in the coming years. However many knowledge on the role of certain foods are already available.