CANCER:
KEY RISK FACTORS
Smoking
Dietary excesses—fats (mainly saturated, fried polyunsaturated
oils, and cholesterol); protein; obesity (calories)
Undernutrition—deficient fiber and nutrients such
as vitamins C and E, beta-carotene, selenium
Occupational chemicals
Food chemicals—pesticides, additives, hormones
Air and water pollution
Excess sunlight and radiation
Certain pharmaceutical drugs—estrogen, metronidazole
(Flagyl), lindane (Kwell), or griseofulvin
Alcohol
Viruses
Psychological influences—such as personal changes,
loss of loved one, grief, divorce
Smoking
mainly
of cigarettes, is a primary cancer risk and is correlated
with nearly all lung cancer. It is also a factor in cancers
of the mouth, throat, and larynx and possibly others.
Pipe and cigar smoking produces higher incidences of mouth
cancer but less of lung. Cigarette smoke acts synergistically
with alcohol, asbestos, and other carcinogens in air,
water, and food to further increase cancer risk and rates.
It is likely that naturally grown tobacco rolled in untreated
paper poses less cancer risk; the chemical production
and treatment processes involved in manufacturing a pack
of cigarettes are definitely an added cause for concern.
Regular marijuana smoking may also be a factor in cancer,
though more research on this is needed. Cigarette smoking
is clearly the largest and most preventable cancer risk.
Excess
fats in the diet definitely increase the incidence
of breast, colon, and prostate cancer and possibly others,
such as uterine or ovarian cancer. The fats of most concern
include saturated animal fats, as found in meats and dairy
products; fried or rancid oils; hydrogenated and refined
oils, and cooked polyunsaturated fatty acids (PUFAs).
Rancid oils and foods cooked in oils cause more free-radical
irritation (as do high amounts of PUFAs), mainly from
lipid peroxides, and these act as mutagens and carcinogens.
Excess protein in some studies correlates with cancer
rates, but most of the higher protein foods also contribute
to higher fat levels and this type of diet will often
lead to more general body congestive and degenerative
processes.
Obesity
is definitely correlated with higher cancer rates. Colon,
rectum, and prostate cancer rates are higher in obese
men, while obese women have increased risks of cancer
of the breast, cervix, uterus, ovary and gallbladder.
It is not totally clear whether the risk is posed by the
obesity itself, higher caloric intake, or by the many
associated factors, both nutritional and psychological
(overweight people tend to hold things in).
Deficiencies
of many nutrients are implicated in some cancers.
Low fiber in the diet is probably the biggest culprit,
mainly in the increasing problem of colon cancer. Slow
transit time through the intestinal tract, allowing more
contact to carcinogens, may be the main factor here. Many
specific nutrient deficiencies have been correlated with
various cancers. Vitamin A and beta-carotene deficits
increase the incidence of lung and mouth cancer, especially
among cigarette smokers, and are also implicated in cancers
of the skin, throat, prostate, bladder, cervix, colon,
esophagus, and stomach. Also of concern is selenium deficiency,
which we now know may increase the risk of many cancers,
mainly of the breast, lungs, colon, rectum, and prostate,
as well as skin, pancreas, and intestinal cancer and leukemia.
Vitamin C may reduce the carcinogenicity of nitrosamines
and other chemicals; vitamin C deficits may increase cervical,
bladder, stomach and esophageal cancers, as well as the
general carcinogenic process. Vitamin E deficiency definitely
weakens the body’s ability to balance rancid oils
and free radicals, and this increases cancer risk. Other
mineral deficiencies implicated in cancer include molybdenum
deficiency in esophageal and stomach cancer; zinc deficiency
in cancer of the prostate, colon, esophagus, and bronchi
and general immune system weakening; and possibly iodine
and iron deficiencies.
Occupational
chemicals are a topic of great concern. Many
workers at home or in jobs are exposed to a wide range
of chemicals with varying carcinogenicity. Possible agents
include nuclear radiation and fallout, chemicals used
in dry cleaning and other cleaning supplies, benzene,
coal tar and its derivatives, asbestos, arsenic, PVC,
gasoline and petroleum products and other hydrocarbons,
pesticides, cosmetic chemicals, and many others. Cigarette
smoking also increases the risks from these occupational
hazards.
Food
chemicals are another big topic. There are many
possible carcinogens, most of minimum risk but often cumulative,
and we have much to learn about possible interactions
of multiple carcinogens. Chemicals may be added to food
during growth, manufacture, or preparation, and some are
even made by the foods themselves or in combination with
other microorganisms.
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