Other Toxins in Com m on Foods
Anticarcinogens; or, Now the Good News!
N atural Anticarcinogens in Foods: A Brief Survey
M on oterpen es
Flav on oids
H ow Do These Anticarcinogens Work?
Are We Ready for Anticarcinogen Therapy?
Is Anything Safe?
Why Are Carcinogens, Mutagens, and Toxins N aturally Present in Foods?
Com parison of Am ounts of N atural and Synthetic Pesticides in Foods
Com parison of Possible Cancer H azards from N atural and Synthetic Substances
What About Other Man-Made Chemicals in Food?
Genetic Adaptation to Synthetic Chem icals
Interactions of Synthetic Chem icals
Should We Treat Synthetic and N atural Chem icals Alike?
What Are ACSH’s Recommendations?
Suggested Additional Reading
Appendix 1: Serving Sizes for Different Food Groups
A large num ber of substances that occur naturally in foods are carcinogenic
(cancer-causing) when evaluated by the criteria scientists custom arily use to assess
the cancer-causing potential of synthetic substances. Other carcinogens are produced
by cooking and by the actions of m icroorganism s. These natural carcinogens are m ore
num erous, m ore widespread and in som e cases m ore potent than synthetic carcino-
gens in food.
It is not necessary or practical for consum ers to stop eating foods that contain
natural carcinogens—indeed, nearly every food type contains them , and it is im possi-
ble to com pletely avoid them .
The occurrence of natural carcinogens in foods, particularly plant foods, does
not justify changes in Am ericans’ eating habits. Many cancer researchers and nutri-