Editing Carcinogen (section)

== Common carcinogens associated with food ==
=== Alcohol ===
{{main|Alcohol and cancer}}
[[Alcohol (drug)|Alcohol]] is a carcinogen of the head and neck, esophagus, liver, colon and rectum, and breast. It has a synergistic effect with tobacco smoke in the development of head and neck cancers. In the United States approximately 6% of cancers and 4% of cancer deaths are attributable to alcohol use.<ref>{{Cite web |title=Alcohol Use and Cancer |url=https://www.cancer.org/cancer/risk-prevention/diet-physical-activity/alcohol-use-and-cancer.html |access-date=2024-04-17 |website=www.cancer.org |language=en}}</ref>

=== Processed meats ===
Chemicals used in processed and cured meat such as some brands of bacon, sausages and ham may produce carcinogens.<ref>{{cite news |url=https://www.bbc.co.uk/news/health-34615621 |title=Processed meats do cause cancer - WHO|date= 26 October 2015 |work=BBC }}</ref> For example, nitrites used as food preservatives in cured meat such as bacon have also been noted as being carcinogenic with demographic links, but not causation, to colon cancer.<ref>{{cite journal | vauthors = Scanlan RA | title = Formation and occurrence of nitrosamines in food | journal = Cancer Research | volume = 43 | issue = 5 Suppl | pages = 2435s–2440s | date = May 1983 | pmid = 6831466 }}</ref>

=== Meats cooked at high temperatures ===
{{See also|Cooking#Carcinogens|Raw foodism}}
Cooking food at high temperatures, for example [[grilling]] or [[barbecuing]] meats, may also lead to the formation of minute quantities of many potent carcinogens that are comparable to those found in cigarette smoke (i.e., [[benzo(a)pyrene|benzo[''a'']pyrene]]).<ref name="pmid9827527">{{cite journal | vauthors = Zheng W, Gustafson DR, Sinha R, Cerhan JR, Moore D, Hong CP, Anderson KE, Kushi LH, Sellers TA, Folsom AR | title = Well-done meat intake and the risk of breast cancer | journal = Journal of the National Cancer Institute | volume = 90 | issue = 22 | pages = 1724–1729 | date = November 1998 | pmid = 9827527 | doi = 10.1093/jnci/90.22.1724 | doi-access = free }}</ref> [[Charring]] of food looks like [[coking]] and tobacco [[pyrolysis]], and produces carcinogens. There are several carcinogenic pyrolysis products, such as polynuclear aromatic hydrocarbons, which are converted by human [[enzyme]]s into [[epoxide]]s, which attach permanently to DNA. Pre-cooking meats in a [[microwave oven]] for 2–3 minutes before grilling shortens the time on the hot pan, and removes heterocyclic amine (HCA) precursors, which can help minimize the formation of these carcinogens.<ref>{{cite web|url=http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines |title=National Cancer Institute, 2004 analysis and recommendations |publisher=Cancer.gov |date=2004-09-15 |access-date=2010-09-22}}</ref>

=== Acrylamide in foods ===
Frying, grilling or broiling food at high temperatures, especially starchy foods, until a toasted crust is formed generates [[acrylamide]]s. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; [[Cancer Research UK]] categorizes the idea that burnt food causes cancer as a "myth".<ref name="cruk">{{cite web |url=https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer |publisher=Cancer Research UK |title=Can eating burnt foods cause cancer? |date=15 October 2021 }}</ref>