ABSTRACT
The environment in a rich source of carcinogens, mutagens and modulators of carcinogenesis. The diet contains a wide range of naturally occurring carcinogens, together with a wide array of carcinogens produced during cooking (NRC, 1982), particularly by the pyrolysis of nitrogen components (Table 22.1). The first resting place of such compounds in the body is the stomach. In addition the food contains a wide array of substrates for the bacterial production of carcinogens (Table 22.2); this is of relevance since in much of the world a significant proportion of populations is hypoacidic and harbours a rich gastric bacterial flora (Hill, 1986).
