Natural and man-made mutagens and carcinogens in the human diet

Around 40% of human cancers may relate to dietary factors, including both exogenous and endogenous mutagens. Of exogenous factors, alcohol, certain metals and certain pesticides (both naturally produced or manufactured by the chemical industry), N-nitroso compounds, heterocyclic amines and polycyclic aromatic hydrocarbons are all probable human carcinogens. Despite current negative publicity, genetic engineering appears to be a more precise process and no more likely to lead to cancer risks than conventional breeding processes. Many traditional assessments of cancer hazard from endogenous or exogenous chemicals ignore the presence of modifying factors in the human diet. For example, dietary fat and dietary fibre probably either enhance or protect against cancer, depending upon the exact amounts and chemical nature of the fat fibre. Considerable numbers of other types of antimutagen/anticarcinogens have been identified, with varying modes of action. Additionally, there is an interaction of dietary factors with genetics. Epidemiology will always be important in assessing relative risks, but it is essential to continue developing more sensitive biomonitoring methodologies. It would be desirable to compare precise measures of individual exposure to dietary carcinogens with levels of oxidative damage and evidence of genotoxic effects in a given tissue. Such experimental approaches might be expected to lead a better understanding of the interplay between different dietary factors and also between diet, hereditary and the environment.