Posted By The Less Cancer Team

By: Bill Couzens
Bill Couzens is the Founder of Less Cancer

In the work to raise awareness for unnecessary and preventable exposures that may contribute to health effects including cancer, food should be considered. Consumers must move away from the practice of pulling foods off the shelf with little knowledge of what they and their families eating.

Scientists have documented many examples of environmental exposures that are known to increase cancer risk include: smoking, UV light, asbestos, some pesticides, hormones, metals, vinyl chloride, gasoline, and small particulates from automobile and coal-fired power plants, to name a few.

What about contaminants in food?

Dr Maryann Donovan from the Center for Environmental Oncology at the University of Pittsburghs Cancer Institute (CEO-UPCI) says that “consumers do need to become more selective when shopping for all products but especially food. Scientists at the CEO-UPCI have measured contaminants in canned food at levels that can cause biological effects in laboratory studies. There are a number of published studies showing that some ingredients in products that we use in our homes, schools and communities are toxic and some have been shown to cause cancer in laboratory studies. Examples of possible food contaminants can include pesticide residues or bisphenol A (BPA), a component of the resin that lines some cans and can leach into food”.


Key Words Dr. Maryann Donovan, Center For Environmental Oncology, University Of Pittsburgh Cancer Institute, Couzens, Health,Pittsburgh,Cancer,