[Carcinogens in the food]

It is estimated that in the Western hemisphere approximately 50% of all carcinoses in females and approximately 30% of all carcinoses in males are influenced by dietary factors. The most frequent carcinogenic dietary compounds are the polycyclic aromatic hydrocarbons, the nitrosamine combinations and the mycotoxins. Exact data on the carcinogenic risk of these dietary compounds is, however, not yet available for humans. Epidemiological investigations also support the assumed dietary carcinogenesis. It is known that the contracting rate for carcinoma of the stomach is considerably higher in Japan than in Europe or in the USA and that the morbidity rate for carcinoma of the colon is considerably lower in Third World countries. The positive incidence between dietary fat uptake and carcinoma of the breast seems to be well established.