Combating cancer with food
Cancer is one of the major causes of morbidity and mortality in the general population. In developed nations unsuitable diets have been identified as one of the outstanding avoidable detrimental factors.
Using one by us developed clinical method, which we found to our surprise being sensitive enough to detect that vegetarians exhibit lower levels of chromosomal damage in comparison to non-vegetarians. The challenge posed by this highly significant result is to undertake studies to understand the dietary factors involved in this difference. The aim of the present application is to apply clinical intervention studies in order to get the first insight and a better understanding of the impact of dietary factors in their potential to reduce the risk for initiating cancer. This goal can be addressed by applying biomonitoring methods to identify a reduction of the genetic damage caused by dietary carcinogens for which we normally are exposed to. Both omnivores and vegetarians will also be given food antoxidants that have been shown clinically in our EU projects to be efficient for protection of the effect of dietary carcinogens. The results in this project is of importance for the dietary behavior of the people since most of the carcinogens, in terms of dose, come from the way of cooking food rather than as the natural constituents in the raw material. Dissemination of results will be conducted to authorities through established contacts.
November 22, 2011
Page editor: Daniel Vare