This year alone over 22,000 women will be diagnosed with breast cancer and over 5,000 will die from it, according to statistics compiled by the Canadian Breast Cancer Foundation. These numbers as well as the incidences of several other cancers such as prostate, stomach, colon and pancreatic cancers are increasing, particularly in developed nations. This may be due to the prevalence of and high exposure to factors thought to increase the risk of developing breast cancer as well as other cancers and illnesses.
Carcinogens Accumulate in the Body After Prolonged Use
These risk factors include chemicals and substances used in foods, personal care products, clothing, home accessories and utensils and even in our homes. Carcinogens may trigger other risk factors for cancer such as genetic predisposition, poor lifestyle habits and illness.
Research that shows that the food we eat can contribute to developing cancer is growing. These carcinogens may be naturally occurring substances that are changed due to food processing and preparation or added preservatives, artificial flavorings and colorings. Though such carcinogens are present in very minute quantities in foods, there may be a risk of accumulation in the body over time. Laboratory methods use large quantities of possible risk factors to determine effects and results.
Antidepressant Medication Linked to Breast Cancer
Some medications may also increase the risk of cancer. In a study published by the British Journal of Cancer (86, 92–97; 2002), researchers showed that heavy use of tricyclic antidepressant medication was linked to a greater risk for breast cancer in women, 11 to 15 years after use. The medications associated with increased risk were six genotoxic tricyclic antidepressants called amoxapine, clomiparine, desipramine, doxepin, imepramine and trimipramine, and not other tricyclics. This research indicates that the accumulation of these drugs in the body may trigger tumour cells in the body.
Cancer Causing Compounds in Foods
Carcinogens in foods that may be naturally-occurring, caused by preparing or cooking certain foods, or added to it, include safrole, estragole and benzene. Processed foods such as sausages, bacon and canned meats contain high amounts of the preservative nitrite, another known carcinogen. Other carcinogens to look for in food products include:
- acetaldehyde
- acetamide
- azo color and compounds
- benzidine
- bis (2-Chloromethyl) ether
- cadmium
- chlorinated parraffin waxes
- 3,3-dichlorobenzidine
- dichloromethane
- hexachlorobenzene
- polycyclic aromatic hydrocarbons
- polychlorinated dibenzodioxins
- polychlorinated dibenzofurans
- sillica
- trichloroethylene
Though it is impossible to avoid every known carcinogen, to decrease risk of cancers and other illnesses, a balanced diet with more unprocessed, whole foods can decrease risk of some cancers and other diseases such as type two diabetes and heart disease.
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References:
Canadian Breast Cancer Foundation, Accessed February 12, 2010
National Cancer Institute: Causes of Cancers, Accessed February 12, 2010
Noreen Kassem - Noreen Kassem is a hospital doctor based in London, UK. She has extensive experience in clinical research and an undergraduate honors ...
