What Causes Cancer

Medical researchers think that repeated exposure year after year to cancer-causing agents called carcinogens, and free radicals and the resulting damage to body organs and tissue, increases our risk of cancer.  Scientists agree that reducing exposure to known carcinogenic “triggers” is an excellent way to diminish the risk.

Let’s take a look at the American Institute of Cancer Research

Percentage of cancer deaths from various factors (1986):

• Food                35%
• Tobacco          30%
• Occupation    4%
• Alcohol            3%
• Pollution         2%
• Food Additives 1%

Food is related to cancer risk in several ways.  All cancer research organizations suggest that high-fat foods increase cancer risk.  They also assert that foods high in fiber reduce cancer risk.  In general, plant foods are higher in fiber and lower in fat content;  animal food has no fiber, contains cholesterol, and usually has high fat content.  That’s why we have begun to emphasize the role that fruit, vegetables, whole grains, beans, and peas play in reducing the risk of all blood vessel diseases as well as certain cancers.  By emphasizing plant food in your diet, you get a two-for-one pay off!  You get a three-for-one with dark, leafy green, orange and yellow foods.  Their antioxidants help prevent cancer.

Want to know more about cancer facts, causes and symptoms?  There are a collection of some good information here.