Natural Carcinogens

A large number of substances that occur naturally in foods are carcinogenic (cancer-causing) when evaluated by the criteria scientists customarily use to assess the cancer-causing potential of synthetic substances. Other carcinogens are produced by cooking and by the actions of microorganisms. These natural carcinogens are more numerous, more widespread and in some cases more potent than synthetic carcinogens in food. It is not necessary or practical for consumers to stop eating foods that contain natural carcinogens indeed, nearly every food type contains them, and it is impossible to completely avoid them.