Review

Food Mutagen and Thyroid Cancer

Giuseppe Strano, Dimitris Zosimas, Clare West, Veeranna Shatkar, Vittorio Lombardo, Antonio Biondi and Prakash Sinha
World Journal of Surgical Research 2017, 6:4

Abstract

This article reviews the role of food mutagens in mutagenesis and carcinogenesis for thyroid cancer; it also discusses how to evaluate the effects of food mutagens. We tried to illustrate new scientific knowledge regarding food related factors by picturing and integrating new genotoxicological findings for food-borne mutagens/carcinogens and detailing contributions of modulation in thyroid cancer.

This review reports the association between dietary factors and thyroid cancer risk. Iodine-rich food such as fish and shellfish may provide a protective role in populations with insufficient daily iodine intake. The consumption of goitrogenic food, such as cruciferous vegetables, showed a positive association with risk.

The relationship between acrylamide, N-nitroso compounds, Polycyclic Aromatic Hydrocarbons, Alcohol intake and thyroid cancer has been the subject of many studies. Digestion, absorption, metabolism and excretion of fat deposits require oxidative metabolism, which create free radicals capable of causing DNA damage.

When considering the human diet, it should be recognized that foods contain both mutagens and components that decrease cancer risk such as antioxidants. Thus nutritionally related cancers ultimately develop from an imbalance of carcinogenesis and anticarcinogenesis. The best way to assess nutritional risks is through biomarkers, but there is no single biomarker that has been sufficiently validated.

Key words

Thyroid; cancer; food; mutagens; metabolism; anti oxidents; fibre; genetics;

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