Author: National Cancer Institute (NCI)
Many studies have explored the correlation between specific dietary components or nutrients and cancer risk. Many additives, nutrients, and some other dietary components have been shown to be associated with the onset of cancer.
These substances include the following:
1. Acrylamide
Acrylamide is a chemical found in cigarette smoke and certain foods.
Acrylamide is produced when certain vegetables, such as potatoes, are heated to high temperatures. Currently in animal models, exposure to acrylamide has been found to increase the risk of multiple cancers.
However, there is no definitive evidence that the consumption of acrylamide is associated with the occurrence of cancer in humans.
2. Alcohol
There is no direct scientific evidence to prove the correlation between red wine and cancer, so the claim that red wine can reduce the incidence of cancer has been widely questioned.
In addition, alcohol is a known carcinogenic factor. Regular or excessive alcohol consumption increases the risk of developing oral cancer (the site of cancer does not include lips), throat cancer, laryngeal cancer, esophageal cancer, liver cancer, breast cancer, colon cancer and rectal cancer.
The risk of cancer increases with the amount of alcohol consumed.
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3. Antioxidants
Antioxidants can block the biological action of certain oxidatively active substances (free radicals). Free radicals have the ability to destroy the body's cells.
Laboratory and animal studies have shown that exogenous antioxidants can block the damaging effects of free radicals on human cells, that is, taking antioxidants can help reduce the incidence of cancer and the risk of cancer death, but this inference has not been fully confirmed in human studies.
There are even some studies that show that the risk of developing certain cancers after taking antioxidants will actually increase.
4. Artificial sweetener
Researchers have studied the safety of a variety of artificial sweeteners, including saccharin, aspartame, acesulfame potassium, sucralose, neosweetism, and cyclamate.
There is no clear evidence that commercially available artificial sweeteners are associated with the development of cancer in humans.
5. Calcium
Calcium is an essential inorganic salt component that can be obtained from foods and dietary supplements.
The vast majority of studies believe that high calcium intake can reduce the risk of colorectal cancer, but a few do not think so.
It is unclear whether there is a relationship between high calcium intake and a reduced risk of developing other cancers, such as breast and ovarian cancer.
Some studies have shown that high calcium intake may increase the risk of prostate cancer.
6. Grilled meat
Meat can form certain chemicals called heterocyclic amines and polycyclic aromatic hydrocarbons during high-temperature cooking. Beef, pork, fish and poultry are all produced.
Studies have shown that exposure to high concentrations of heterocyclic amines and polycyclic aromatic hydrocarbons can lead to an increase in the incidence of cancer in animals, although whether such substances will induce cancer in humans is unclear.
7. Cruciferous vegetables
There is a chemical called glucosinolate in cruciferous vegetables, which can form several possible anti-cancer substances during the decomposition process.
Some of these have shown anti-cancer effects in studies in cells and animals, but their effects are not fully understood in studies involving humans.
8. Fluoride
Fluoride in water helps prevent tooth decay and can even reverse tooth decay.
Many studies in humans and animals have shown no correlation between fluorinated water and cancer risk.
9. Garlic
Some studies have shown that eating garlic may reduce the risk of developing many cancers, especially gastrointestinal tumors. However, the evidence is not yet sufficient.
10. Tea
Tea contains polyphenol compounds, especially catechins, which are antioxidants.
Epidemiological studies of the correlation between tea intake and cancer risk have not yet reached consistent conclusions.
Few clinical trials have specifically explored the correlation between tea intake and cancer prevention, and the findings are inconclusive.
11. Vitamin D
Vitamin D helps the body increase its utilization of calcium and phosphorus, which in turn helps strengthen bones and teeth.
It is synthesized primarily through skin exposure to sunlight and can also be obtained from some foods and dietary supplements.
Epidemiological studies in humans have shown that higher intake of vitamin D or higher levels of vitamin D in the blood may reduce the risk of colorectal cancer, but the results of randomized controlled trials have not been conclusive.
bibliography:
[1] National Cancer Institute（NCI）.Diet[DB/OL].https://www.cancer.gov/about-cancer/causes-prevention/risk/diet,2015-04-29/2018-07-16.
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