There is a wide array of known carcinogens in our diet and probably many others which are unknown. 

The most notorious carcinogens found in our diet or environment are:-

• Acrylamides generated through high temperature cooking of carbohydrates.
• Hydroperoxide, alkoxy, endoperoxides and epoxides from heated meat, eggs, fish and pasteurized milk,
• Polycyclic or aromatic hydrocarbons from smoked, burnt, grilled or barbequed foods
• Allylaldehyde (acrolein), butyric acid, nitropyrene, benzpyrene nitrobenzene and other nitrosamines, from heated fats and oils.
• Methylglyoxal and chlorogenic atractyosides in over roasted coffee.
• Xenoestrogens - Pesticides, herbicides and fertilizers; Car pollution, Some deodorants - (the prebans and Aluminium) Polychlorinated biphenyls PCB’s, Fuels, Polycarbonate plastic bottles including babies bottles, Food containers. Plastic film.

Of this group of carcinogens, the most commonly investigated and discussed are the acrylamides. These chemicals are most often generated in the cooking process. They can start to be generated when food is cooked at 117°F (47°C) for three minutes or longer but the main culprits are grilling, high temperature oven baking or frying of meat, fats, and starchy carbohydrates such as potatoes making crisps, chips, and baked snacks.

The evidence for the risks of acrylamides stemmed from a report issued by the researchers at the Swedish National Food Administration and Stockholm University in 2002 which reported finding that acrylamides associated with high temperature cooking of carbohydrate-rich foods were linked to cancer. In response to the public concerns raised from this research the USA Food and Drug Administration (FDA) began to analyze a variety of U.S. food products for acrylamide (AA) concentrations and now publish regular league tables. There are also now moves to legislate the introduction of AA labelling on food products. This is however, proving difficult because the levels of AA depends not only on the foods we buy but the individual cooking process and can also vary considerably from one outlet to another. The table below from 2006 can, therefore only be used as a rough guide. It must also be remembered that total ingested AA is more important than the concentration in each foods; a small quantity of a food with high levels of AA such as a cream cracker is still safer than a large quantity of food with lower concentrations such as baked potatoes intake.

General tips to avoid potential carcinogens:-

• Steer clear of heavily processed foods, containing high concentrations of additives and unhealthy fats, salt and sugars.
• Avoid excessive deoderants - have days off.
• Avoid reheating fats and oils.
• Avoid super heated snacks such crisps, chips and roasted or baked bars.
• Reduce aromatic hydrocarbons exposure by avoiding smoked, barbequed or burnt foods.
• Limit foods with high AA concentrations to small amounts.
• Try eating as much raw (healthy) food as feasible.
• Try eating more organic foods.

Further general information Your doctors and specialist nurses are in an ideal position to give you relevant information on your disease and treatment as they know your individual circumstances. Cancerbackup has a help line (0808 800 1234) and a prize winning video available in English, Italian, Urdu, Bengali, Gujarati & Hindi explaining Radiotherapy & Chemotherapy. Cancernet.co.uk has over 500 pages describing cancer, its management, practical tips and tool which patients, their carers and their doctors have found helpful during the cancer journey.