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CARCINOGENIC SUBSTANCES IN FOOD
As noted before, carcinogenesis is caused by a complex combination of
several factors, including many aspects of culture, lifestyle and environment; not all
foods will cause carcinogenesis. However, some substances found in food can be regarded as
major suspects in the formation of cancer. They can be classified into several groups:
 | Those directly contained in the food material, such as cyclic hydrocarbons,
butakiroside, cycasin(from the fruit of cycas revoluta) commonly found in the astringent
taste of romaine lettuce; the isocyclic amine generated from burnt fish, meat, and the
alpha licarubolin contained in burnt peas, etc.
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| Substances derived from the heating process, such as nitrosamine which is released when
dried fish or squid is roasted over a fire
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| Food additives, such as the coloring agents for ham, sausages, dried meat (substances
represented by nitrosamine are released by nitrite during the processing of food;) other
types of food coloring, artificial seasoning, preservatives, anti-bacteria and bleaching
agents, etc.
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| molds and fungi, such as molds on peanuts that produce aflatoxin B1; molds on rice,
flavone, biscuits, and pickled food; He toxins, etc
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| Substances released in the body during the process of food digestion, such as occurs
when salty foods injure the inner wall of the stomach, when eating very spicy food, or
when hot porridge comes in contact with the digestive tract
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As can be seen some of the foods discussed under these headings do not
contain any cancer producing properties at all. The method of preparation and amount of
food eaten can determine whether consumption of a particular foodstuff will carry any risk
of causing cancer or not. Therefore a good rule to observe with regards eating a
particular food is not to eat too much, too frequently.
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