Alimentación y cáncer
La enfermedad cancerosa se caracteriza por su gran diversidad afectando a numerosos tejidos y órganos, con preferencia sobre el tubo digestivo y glándulas de secreción anejas (hígado, páncreas, glándulas salivales), la mama y el útero en la mujer, la próstata en el hombre, el pulmón, vejiga, órganos hematopoyéticos, etc. La pregunta planteada, desde hace largo tiempo, es si determinados componentes de los alimentos pueden estar implicados en la aparición de un proceso canceroso. La respuesta que en el momento actual se puede extraer de estudios experimentales en animales y de datos epidemiológicos, es que efectivamente compuestos presentes en los alimentos pueden ser causa, pero no la única, de la aparición de un cáncer, ya que hay que considerar también en el caso de los humanos, factores concomitantes como: la raza, la edad, modos de vida, agentes externo, resistencia inmunitaria del individuo, y la cada vez más clara características genéticas individuales.
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