DNA damage
Smoking and meat consumption are associated with increased DNA damage. Processed meats may contain carcinogenic nitrosamines that can even be found in the vapors (smell) of frying bacon. On the other hand, plant-based diets have been associated with decreased DNA damage overall, slowed cancer growth, and possibly even slowed aging.
Specific studies have shown the possible prevention or repair capabilities of apples, almonds and grapes, carob, broccoli (see also here, here), broccoli sprouts, black pepper, dragon’s blood, and soy (edamame, tofu, tempeh). In moderation, stevia can be considered harmless, but recent studies have called into question the safety of potassium sorbate and avocados (see here, here).
Topic summary contributed by Michelle Baer.
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Watch videos about DNA damage
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Which Fruit Fights Cancer Better?The ability of eleven common fruits to suppress cancer cell growth in vitro was compared. Which was most effective—apples, bananas, cranberries, grapefruits, grapes, lemons, oranges, peaches,..
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The Safety of TarragonLong-standing concerns about certain isolated components of the spice tarragon have broadened into questions about the safety of even the leaves themselves.
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Meat Fumes: Dietary Secondhand SmokeThe polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development and increase the risk of cancer.
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Prolonged Liver Function Enhancement From BroccoliThe boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
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Cancer, Interrupted: Garlic & FlavonoidsGarlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
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Cancer, Interrupted: Green TeaUsing the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
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Heterocyclic Amines in Eggs, Cheese, and Creatine?Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
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Reducing Cancer Risk In MeateatersThose who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
