Carcinogen

Some foods contain naturally-occurring carcinogens. Safrole, found in sassafras root; estragole, found in the herb tarragon; allyl isothiocynate, found in mustard seed; and benzene, found in eggs, fruits, vegetables, cooked meats, and fish are all carcinogens. However, these substances must be consumed in large amounts, over a long period to initiate cancer.

Processed foods such as bacon, sausages, and canned meats contain the preservative nitrite. Frying the cured bacon can convert some non-carcinogenic substances in the nitrites into potent carcinogens. Browning meats such as hamburger can also cause carcinogenic chemicals to be produced. However, in both cases, the amount of carcinogen is extremely small. Interestingly, microwave cooking does not release the carcinogens in beef.

Foods that involve fermentation in their production, such as beer, wine, bread, and yogurt, all contain mildly carcinogenic substances. Again, these foods must be eaten in large amounts over decades to possibly cause the genetic mutations related to cancer.