Watch videos about carcinogens

Subscribe to this Topic
  1. Chicken Dioxins, Viruses, or Antibiotics? Chicken Dioxins, Viruses, or Antibiotics? April 9, 2012

    The association between poultry and cancer may be explained by the presence in chickens’ and turkeys’ flesh of industrial carcinogens such as dioxins, oncogenic (cancer-causing) viruses, and/or the drugs that were fed to the birds.

  2. Breast Cancer Survival, Butterfat, and Chicken Breast Cancer Survival, Butterfat, and Chicken March 27, 2012

    Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.

  3. DNA Protection from Broccoli DNA Protection from Broccoli March 9, 2012

    Eating broccoli appears to make DNA more resistant to damage.

  4. Meat Additives to Diminish Toxicity Meat Additives to Diminish Toxicity March 6, 2012

    How meat scientists justify their promotion of foods associated with cancer risk.

  5. So Should We Drink Beet Juice or Not? So Should We Drink Beet Juice or Not? March 5, 2012

    In the context of a healthy plant-based diet, the nitrates in vegetables can safely be converted into nitric oxide, which can boost athletic performance and may help prevent heart disease.

  1. Vitamin C-Enriched Bacon Vitamin C-Enriched Bacon March 2, 2012

    The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.

  2. Carcinogens in the Smell of Frying Bacon Carcinogens in the Smell of Frying Bacon March 1, 2012

    Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.

  3. Prevention Is Better Than Cured Meat Prevention Is Better Than Cured Meat February 29, 2012

    The levels of nitrosamines—considered the most carcinogenic agents in cigarette smoke—were recently measured in an array of processed meats including chicken, turkey, and pork.

  4. Are Nitrates Pollutants or Nutrients? Are Nitrates Pollutants or Nutrients? February 28, 2012

    Phytonutrients such as vitamin C prevent the formation of nitrosamines from nitrites, which explains why adding nitrite preservatives to processed meat can be harmful, but adding more vegetables and their nitrite-forming nitrates to our diet can be helpful.

  5. Bacon and Botulism Bacon and Botulism February 27, 2012

    The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a balance between consumers risking cancer or a deadly form of food poisoning.

  1. When nitrites go bad When nitrites go bad February 24, 2012

    Nitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric cancers, brain tumors and childhood leukemia.

  2. Carcinogenic putrescine Carcinogenic putrescine January 5, 2012

    Biogenic amines such as spermine, cadaverine, and putrescine are chemical compounds of decay that may have adverse health effects. Which foods are most contaminated: beer, blue cheese, feta cheese, kimchi, miso, sardines, sauerkraut, sausage, soy sauce, tempeh, tuna, or wine?

  3. Throw household products off the scent Throw household products off the scent January 4, 2012

    Volatile chemicals in consumer products such as air fresheners, laundry detergents, fabric softeners, and dryer sheets may be hazardous.

  4. Are avocados bad for you? Are avocados bad for you? October 10, 2011

    The insecticide and fungicide compound found naturally in avocadoes (persin) may damage the DNA of normal cells as well as cancer cells.

  5. Vitamin D Pills vs. Tanning Beds Vitamin D Pills vs. Tanning Beds May 29, 2011

    A reclassification of tanning beds as a category 1 carcinogen underscores the importance of vitamin D supplementation for those at risk for deficiency.