Food Carcinogens

Abstract

During the past three decades, chemical contaminants which produced by man-made processing in daily foods were extensively investigated over the world.  It was clearly evident that most of these toxic compounds in foods can show carcinogenic activity in specific organs of expermental animals and for human.  Common dietary occurrence, some clinical findings including practically preventive arrays of the three major groups of food carcinogens : aflatoxins, N-nitrosamines, and food flavoring agents are essentially reviewed in the present communication.