Carcinogens and Mutagens in the Diet

Lutz, Werner; Schlatter, Josef Rudolf

doi:10.1007/978-94-011-2986-2_2

Cited by 2 publications

(1 citation statement)

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“…Finally, it is necessary to address the problem of food additives since these compounds receive more attention in the media than all of the rest of the diet combined. It must be reiterated that there is no evidence that these compounds make any significant contribution to our cancer risk (Lutz & Schlatter, 1992). In consequence, where the additives protect the nutritional quality of the food by preventing spoilage (eg antimicrobial compounds, antioxidants which prevent rancidity of fat etc) there is every reason to continue their use.…”

Section: A 153mentioning

confidence: 99%

Some Ethical Considerations and the Status of Dietary Advice

Hill¹

1993

Pharmacology & Toxicology

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Dietary guide-lines are currently given to whole populations whether the recipients have asked for it or not, and this raises ethical and practical problems. If we have not been asked for advice, what right do we have to tell people what they "ought" to eat? Are we sufficiently sure of the benefits of following our advice? Could we, in fact, be wrong about it? Are we sure of the absence of "side effects" of our advice? If not, are we sure that the balance between risk and benefit is favourable? Might our advice, in fact, do more harm than good? Would it not be better to restrict our advice to those at high risk of diet- related cancer? These issues are all discussed. Furthermore, the conclusions from the European Cancer Prevention (ECP) symposium and workshop on public education on diet and cancer are presented. The major conclusion is that the concept of general guide-lines should be abandoned in favour of guide-lines targeted to specific groups. In addition, it is concluded that the recent evidence had led to considerable confusion regarding dietary fibre and cancer, and also regarding dietary fat and cancer. The recent evidence strengthens the association between high intake of fresh fruit and vegetables and low risk of cancers at a number of sites.

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Section: A 153mentioning

confidence: 99%