Evaluating dietary carcinogens.A much-cited 1981 study concluded that some 35 percent of human cancer deaths probably trace to carcinogens Carcinogens Substances in the environment that cause cancer, presumably by inducing mutations, with prolonged exposure. Mentioned in: Colon Cancer, Rectal Cancer in foods-both synthetic chemicals, such as pesticides and food additives food additives, substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value. By quantity, the most common food additives are flavorings, which include spices, vinegar, synthetic flavors, and, in the , and naturally occurring ones, like fungal fungal /fun·gal/ (fun´g'l) fungous; pertaining to fungi. fun·gal or fun·gous adj. 1. Of, relating to, resembling, or characteristic of a fungus. 2. toxins. To get a better fix on the risks posed by such compounds, the National Research Council in Washington, D.C., set up a committee to study the amounts and toxicity of these chemicals in food and to compare them to data on the occurrence and potency of natur al cancer-fighting agents. The committee's findings appear in "Carcinogens and Anticarcinogens in the Human Diet," a 417-page report issued on Feb. 15. Overall, its tone is reassuring, arguing that "the great majority of individual naturally occurring and synthetic chemicals in the diet appears to be present at levels below which any significant adverse biologic effect is likely, and . . . [thus] are unlikely to pose an appreciable ap·pre·cia·ble adj. Possible to estimate, measure, or perceive: appreciable changes in temperature. See Synonyms at perceptible. cancer risk." These compounds don't occur individually, however (SN: 7/3/93, p. 4). The report concedes that important questions remain regarding how to assess risk from the interaction of the tens or even hundreds consumed daily-each in what might represent a nontoxic quantity. While much attention has been focused on the potential risks posed by pesticides and other agricultural chemicals in food, the new analysis argues that when it comes to cancer, "natural components of the diet may prove to be of greater concern." It points out that naturally occurring carcinogens function much as synthetic ones do, tend to occur in higher numbers, have been less well studied, and have largely escaped regulation. For perspective, the study concludes, health risks posed by carcinogens in food tend to pale in comparison to those posed by gluttony-especially the overeating overeating eating too much food too quickly; leads to acute gastric dilatation in dogs and horses, acute carbohydrate engorgement in ruminants, dietetic (dietary) diarrhea in young calves and foals, abomasal tympany in bottle fed lambs and calves. of foods rich in fat. While food analyst Richard Wiles wile n. 1. A stratagem or trick intended to deceive or ensnare. 2. A disarming or seductive manner, device, or procedure: the wiles of a skilled negotiator. 3. Trickery; cunning. of the Environmental Working Group in Washington, D.C., agrees, he remains worried about those unknown risks associated with the mix of low-level carcinogens in our diet. Indeed, he argues, given that some carcinogens natu rally taint taint an unpleasant odor and flavor in a human foodstuff of animal origin. Caused by the ingestion of the substance, commonly a plant such as Hexham scent, or while in storage, e.g. milk stored with pineapples, or as a result of animal metabolism, e.g. boar taint. foods, "why shouldn't we be concerned about adding synthetic ones?" |
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