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
January 28, 2013
Cancer, Interrupted: Garlic & Flavonoids
Garlic 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 Tea
Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
January 23, 2013
January 21, 2013
Reducing Cancer Risk In Meateaters
Those 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.
January 18, 2013
PhIP: The Three Strikes Breast Carcinogen
The cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its
January 16, 2013
Estrogenic Cooked Meat Carcinogens
DNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise.
November 12, 2012
Ergothioneine: A New Vitamin?
If the antioxidant amino acid ergothioneine does indeed turn out to be an essential nutrient, what are the best dietary sources?
October 16, 2012
Eating Green to Prevent Cancer
Chlorophyll, the most ubiquitous plant pigment in the world, may protect our DNA against mutation by intercepting carcinogens.
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