What Causes Cancer?

The World Health Organization (WHO) points out that occupational and environmental exposure to a number of chemicals can cause cancer at variety of sites. Excessive consumption of alcohol increases the risk of cancer of the oral cavity, pharynx, and oesophagus, and is strongly associated with cancer of the liver in developed countries. Strong links also exist between a number of infections and certain types of cancer: viral hepatitis B is linked with cancer of liver, and human papilloma virus infection with cervical cancer.

Our food is the body’s main source of nutrition and is essential for maintaining the vital functions; however, an inappropriate diet can become a cause of disease. It is best to eat an appropriate amount of food at regular meal times. Excessive hunger, overeating, or eating at irregular times can all lead to illness. Excessive hunger leads to insufficient nutrients being absorbed. Eating and drinking too much impairs the digestive system and leads to accumulation and stagnation of food. Rotten, putrid, contaminated or mouldy ingredients used to prepare food can contribute to the development of cancer; a diet high in preserved, pickled, smoked and roasted food increases the chances of developing stomach cancer.

The Joint World Health Organisation/Food and Agricultural Organisation Expert Consultation on Diet, Nutrition and Prevention of Chronic Diseases suggests that in recent years, substantial evidence has pointed to the link between excessive weight and many types of cancer such as oesophageal, colorectal, breast, endometrial and kidney cancers. They therefore strongly recommend controlling weight gain in adulthood by reducing caloric intake and performing physical activity.