The number-one cause of cancer deaths in the World
is lung cancer. Although smoking is known to cause
90% of lung cancers, only about 8% of smokers actually
develop the disease. Like many forms of cancer,
there is a subset of the population that is genetically
predisposed to lung cancer. New research indicates
that inorganic phosphates, which are added to processed
foods, especially meats, seafood, cheese and bakery
products to preserve flavor and texture, may add to
the effects of smoking and promote the development
of the disease. The researchers also found that the
activity of anti-cancer genes is reduced by these chemicals.
This effect may not be limited specifically to lung cancer.
Consumers should be aware that the amount of inorganic
phosphates added to processed foods has more than
doubled since the 1990's.
[Jin H, Xu C-X, Lim H-T, et al., "High Dietary Inorganic
Phosphate Increases Lung Tumorigenesis and Alters Akt
Signaling," American Journal of Respiratory and Critical Care
Medicine 179: 59-68, 2009]
