Constant mechanical irritation of epithelial surfaces causes inflammation, which predisposes to the development of cancer. It has also been suggested that foods and drinks with chemically irritant components may be a cause of cancers of those sites with which they come into direct contact. Again there is not much evidence for this theory, with the possible exception of chilli and stomach of cancer.

There is, however, some evidence that some thermally hot drinks are a cause of cancers of those sites with which they come into direct contact. The mate (cimarron), an herbal infusion is probably a cause of cancer of the esophagus, and there is limited evidence suggesting that it is also a cause of other cancers of the oral cavity. It is because of the way the infusion is traditionally drunk in the pampas region within the southern cone of Latin America, in northern Argentina, Paraguay, and southern Brazil. It is drunk extremely hot from a gourd through a metal straw, which is often kept rested in the mouth, rather like the stem of tobacco pipe. There is also limited evidence suggesting that various other very hot drinks and foods are a cause of cancer of the esophagus when they are consumed regularly.

Some studies are looking into whether barbecued, fried and roasted meat cooked at high temperatures can increase the risk. These methods of cooking increase the content of chemicals called heterocyclic amines in food and these chemicals may increase cancer risk. (Ref).

Epstein-Barr virus was the first human virus to be directly implicated in cancer development. Most adults are infected with the Epstein-Barr virus, but relatively few will ever develop the cancers of which this virus is a contributory or necessary cause. Other factors beyond infection with the virus are needed to lead to the development of cancer. Environmental factors including some dietary factors are thought to render precancerous epithelial cells sensitive to Epstein-Barr virus infection, which then triggers malignancy.

Epstein-Barr virus is a DNA virus of the herpes family. It is now known that Epstein-Barr virus infects >90% of the worlds adults population. Upon infection, the individual remains a lifelong carrier of the virus. It is transmitted by salivary contact. It primarily infects B lymphocytes (white blood cells that produce antibodies), though it can also infect epithelial cells. Infection usually occurs in childhood and does not usually produce symptoms, but in adults it can cause infectious mononucleosis or glandular fever. It is particularly associated with undifferentiated nasopharyngeal carcinoma, the most prevalent type.

In nasopharyngeal carcinoma, all of the tumor cells carry viral DNA in a monoclonal form. This means that Epstein-Barr virus infection must have occurred quite early in the cancer process, before rapid growth. It is not normally possible to detect Epstein-Barr virus infection in non-cancerous nasopharyngeal cells.

In the broad sense of the word, most meat is processed-cooking is a process. But as commonly used, the term ‘processed meat’ refers to meats (usually red meats) preserved by smoking, curing or salting, or by the addition of preservatives. Meats preserved only by refrigeration, however they are cooked, are usually not classified as ‘processed meat’.

Ham, bacon, pastrami, and salami are processed meats. So are sausages, bratwursts, frankfurters, and ‘hot dogs’ to which nitrites or nitrates or other preservatives are added. Minced meats sometimes fall inside this definition, often if they are preserved chemically, but not always. The same point applies to ‘ham burgers’. Given the importance of this issue, transnational burger caterers should specify the methods they use to process their products.

Nitrite or nitrate is used to preserve processed meats (it is extremely toxic to bacteria) and gives cured meats their recognizable colors and flavors. The addition of nitrite or nitrate to meat is regulated and monitored in most countries. Dietary nitrites and nitrates are probable human carcinogens because they are converted in the body to N-nitroso compounds which are known carcinogens and they have positive association with colon and pancreas cancer.

The concept of dietary fiber arose from observations of the low prevalence of colon cancer, diabetes and coronary heart disease in parts of Africa amongst people whose diets were high in unrefined carbohydrates and whose stools were typically bulky, and often or sometimes semisolid. Considerable efforts have been dedicated to characterizing the dietary component of what has come to be called dietary fiber is only derived from plant foods. Pulses (legumes) and minimally processed cereals are particularly concentrated sources, but vegetables and fruits also contain significant amounts. Dietary fiber isolated from plant cell walls and synthetic forms are increasingly entering the food supply.

High intakes of dietary fiber, variously defined, have been associated with reduced risk of some cancers. Definitions of dietary fiber vary. Some are based on chemical analyses of the components of plant cell walls, such as non-starch polysaccharides, others on physiological effects- the carbohydrates that enter the large bowel having escaped digestion in the small intestine being defined as dietary fiber. The World Health Organization (WHO) and Food and Agriculture Organization (FAO) have recently proposed that only polysaccharides which form part of plant cell walls should be regarded as dietary fiber.

A very large population trial namely “National Institutes of Health (NIH)- AARP diet and Health Study” investigated the role that dietary fiber may play in breast cancer rates. Over 185,000 postmenopausal women were followed for 7 years. Their findings suggest that dietary fiber can play a role in preventing breast cancer through non-estrogen pathways. (Ref: Park et al 2009).

Recently, Italian scientists provided very strong evidence that a high fiber diet can reduce the likelihood of stomach cancer occurrence.  (Ref: Bravi et al 2009).

Fiber Rich Foods (grams):  

• Almonds (2 oz)=6 g
• Avocado (100g)=7 g
• Blackberries (100g)=5 g
• Broccoli-cooked(1 cup)=6g
• Chia seeds (1oz)=12g
• 100% Cocoa powder (1oz)=9g
• Coconut Fluor (1oz)=12g
• Flax Seeds (1oz)=8g
• Red Raspberries (100g)=6g