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Food Chemical Risk Analysis pp 267–295Cite as

Prioritization of possible carcinogenic hazards in food

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Abstract

Epidemiological studies have identified several factors that are likely to have a major effect on reducing rates of cancer: reduction of smoking, increased consumption of fruits and vegetables, and control of infections. Other factors include avoidance of intense sun exposure, increased physical activity, reduction of high occupational exposures, and reduced consumption of alcohol and possibly red meat. Risks of many forms of cancer can already be lowered, and the potential for further risk reduction is great. In the USA cancer death rates for all cancers combined are decreasing, if lung cancer — 90% of which is due to smoking — is excluded from the analysis (Ames et al., 1995). The focus of this chapter is prioritization of possible cancer hazards in the diet.

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Authors
  1. L. Swirsky Gold
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  2. T. H. Slone
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  3. B. N. Ames
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  1. TAS International, Chartwell House, 38 Church Street, Malvern, Worcestershire, London, WR14 2AZ, UK

    David R. Tennant

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Gold, L.S., Slone, T.H., Ames, B.N. (1997). Prioritization of possible carcinogenic hazards in food. In: Tennant, D.R. (eds) Food Chemical Risk Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1111-9_11

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  • DOI: https://doi.org/10.1007/978-1-4613-1111-9_11

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