Journal of Cancer Clinical Research

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Journal of Cancer Clinical Research 44 7897 074717

Natural Carcinogens

A large number of substances that takes place naturally in foods are carcinogenic when assessed by the criteria scientists customarily use to evaluate the cancer-causing potential of synthetic substances. Other carcinogens are made by cooking and by the deeds of microorganisms. These organic carcinogens are more various, further widespread and in few cases more potent than synthetic carcinogens in food. It is not required for consumers to stop eating foods that include natural carcinogens indeed, almost every food type includes them and it is inconceivable to completely avoid them. Many cancer researchers and nutritionists now recommend that Americans not only increase their intake of fruits and vegetables but also reduce their intake of red meat, alcoholic beverages and fatty foods and reduce their overall caloric intake.

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