Author: National Cancer Institute (NCI)
Many studies have examined the association of specific dietary components or nutrients with cancer risk. Numerous additives, nutrients, and some other dietary components have been shown to be associated with cancer.
These substances include the following:
1. Acrylamide
Acrylamide is a chemical found in cigarette smoke and some foods.
Acrylamide is produced when certain vegetables, such as potatoes, are heated to high temperatures. Current studies in animal models have found that exposure to acrylamide increases the risk of a variety of cancers.
However, there is currently no definitive evidence linking the consumption of acrylamide with the development of cancer in humans.
2. Alcohol
There is no direct scientific evidence for a link between red wine and cancer, so the claim that red wine reduces cancer rates has been widely questioned.
Alcohol is also a known carcinogen. Regular or excessive alcohol consumption increases the risk of developing cancers of the mouth (where cancer does not include the lips), throat, larynx, esophagus, liver, breast, colon, and rectum.
The risk of cancer increases with alcohol consumption.
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3. Antioxidants
Antioxidants block the biological effects of certain oxidatively active substances (free radicals). Free radicals have the ability to damage human cells.
Lab and animal studies have shown that exogenous antioxidants can block the damaging effects of free radicals on human cells, meaning that taking antioxidants can help reduce the incidence of cancer and the risk of cancer. mortality risk, but this inference has not been fully substantiated in human studies.
There are even some studies that show an increased risk of certain cancers after taking antioxidants.
4. Artificial sweeteners
Researchers have studied the safety of several artificial sweeteners, including saccharin, aspartame, acesulfame potassium, sucralose, neotame and cyclamate.
There is currently no clear evidence that commercially available artificial sweeteners are associated with cancer in humans.
5, calcium
Calcium is an essential inorganic salt component that can be obtained from food and dietary supplements.
The vast majority of studies suggest that high calcium intake reduces the risk of colorectal cancer, but a few studies do not.
It is unclear whether there is a relationship between high calcium intake and a reduced risk of other cancers, such as breast and ovarian cancer.
Some studies suggest that high calcium intake may increase the risk of prostate cancer.
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6. Barbecue
Cooking meat at high temperatures can form certain chemicals called heterocyclic amines and polycyclic aromatic hydrocarbons. Beef, pork, fish and poultry meat can be produced.
Studies have shown that exposure to high levels of heterocyclic amines and polycyclic aromatic hydrocarbons can lead to increased cancer rates in animals, although it is not known whether these substances cause cancer in humans.
7. Cruciferous vegetables
Cruciferous vegetables contain chemicals called glucosinolates, which can form several possible cancer-fighting substances during the breakdown process.
Some of these have shown anticancer effects in cell and animal studies, but their effects are not fully understood in human studies.
8. Fluoride
Fluoride in water can help prevent and even reverse cavities.
Many studies in humans and animals have shown no association between fluoridated water and cancer risk.
9. Garlic
Some studies suggest that eating garlic may reduce the risk of many types of cancer, especially gastrointestinal tumors. However, the evidence is not yet sufficient.
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10, tea
Tea contains polyphenolic compounds, especially catechins, which are antioxidants.
Epidemiological studies on the association between tea intake and cancer risk have not reached consistent conclusions.
Few clinical trials have focused on the association of tea intake with cancer prevention, and the findings have been inconclusive.
11. Vitamin D
Vitamin D helps the body increase its utilization of calcium and phosphorus, which helps strengthen bones and teeth.
It is primarily synthesized by exposure of the skin to sunlight, and can also be obtained from some foods and dietary supplements.
Human epidemiological studies suggest that higher intake of vitamin D or higher levels of vitamin D in the blood may reduce the risk of developing colorectal cancer, but results from randomized controlled trials are not yet available draw conclusions.
References:
[1] National Cancer Institute (NCI). Diet[DB/OL]. https:https://www.cancer.gov/about-cancer/causes-prevention/risk/diet ,2015-04-29/2018-07-16.
*The content of this article is for the popularization of health knowledge. It cannot be used as a specific diagnosis and treatment recommendation, nor can it replace the face-to-face consultation of a licensed physician. It is for reference only.
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