The influence of diet on cancer development

Many scientific studies have investigated the possible association of certain nutritional ingredients with the development or protection against cancer. With the exception of laboratory studies and animal models, few nutritional ingredients have been shown to be associated with cancer in human studies. The correct way to prove a causal relationship is to conduct a randomized study, but the problem is that it is unethical to conduct a study by giving one group of subjects a substance suspected of increasing the risk of cancer.

Acrylamide. Acrylamide is a chemical found in tobacco smoke and some foods. It can occur when some types of vegetables, such as potatoes, are heated to high temperatures (French fries). Studies in animal models have shown that exposure to acrylamide increases the risk of several types of cancer, but there are no reliable results from human studies.

Alcohol. Although some claim that red wine reduces the risk of cancer, there is no scientific basis for this claim. Alcohol is also a known cause of cancer. Excessive alcohol consumption is known to increase the risk of developing cancers of the oral cavity, pharynx, larynx, esophagus, liver, breast, and colon. The more a person drinks, the higher the risk.

Antioxidants. Antioxidants are chemicals that block the activity of free radicals, chemicals that can damage cells. Laboratory and animal models have shown that artificial supplementation with antioxidants can prevent the effects of free radicals associated with cancer development, but there is no reliable data in humans. In fact, some studies have shown an increased risk of cancer in people who used antioxidants.

Artificial sweeteners. Studies have investigated a variety of artificial sweeteners, including saccharin, aspartame, sucralose, and many others. There is no clear evidence that any of the commercially available sweeteners are linked to an increased risk of cancer in humans.

Image 1. Vitamin C is a well-known antioxidant. Although many people believe in its medicinal properties, when it comes to cancer we have no sure evidence that its increased intake has a beneficial effect.

Calcium. Calcium is an essential mineral that we normally get from food. Most studies show that increased calcium intake reduces the risk of developing colon cancer, but the results are not consistent. For other types of cancer, the results are unclear, and some studies even suggest an increased risk of prostate cancer in people with increased calcium intake.

Roasted meat. When meat is roasted at high temperatures, several chemicals are formed, such as HCA and PAH, which have been shown to cause cancer in animals. However, it is unclear whether this link also applies to humans.

Vegetables. Some green vegetables, such as kale, cauliflower, and broccoli, contain glucosinolates, chemicals that some claim have anti-cancer properties. Human studies have not yielded clear results.

Tea. It is known that tea contains compounds of polyphenols (catechins), which belong to antioxidants. the results of the studies carried out so far on the influence of tea consumption and the development of cancer are inconclusive.

Vitamin D. Vitamin D is important for the utilization of calcium and phosphorus, and is produced by sunlight and obtained from food. Some studies have shown that increased vitamin D intake may reduce the risk of developing colon cancer (probably as a result of its effect on calcium metabolism), but the final results are not reliable.

Additional interesting facts

Artificial sweeteners are increasingly used as a substitute for regular sugar in sweetening foods and beverages. They are significantly sweeter than regular sugar, so a smaller amount (as much as 200 to 20,000 times less) is needed to achieve the same level of sweetness. The question of whether artificial sweeteners can cause cancer came to the fore when studies showed that the combination of cyclamate and saccharin led to the development of bladder cancer in laboratory animals. However, subsequent studies have not proven that these sweeteners can cause cancer in humans. Similarly, later published studies with other sweeteners have not shown clear evidence of a link between the use of sweeteners and the development of cancer in humans.

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