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Template:Tumors – navigational box to tumors and other neoplasms (cancers) by their location in the (human) body. Template:HealthIssuesOfPlastics; Template:Toxins; Category:Oncology navigational boxes
IARC group 1 Carcinogens are substances, chemical mixtures, and exposure circumstances which have been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC). [1] This category is used when there is sufficient evidence of carcinogenicity in humans.
IARC Group 2B carcinogens (163 P) IARC Group 3 carcinogens (55 P) S. Suspected carcinogens (1 C, 5 P) T. Tobacco smoke carcinogens (5 P) Pages in category "Carcinogens"
IARC group 2A agents are substances and exposure circumstances that have been classified as probable carcinogens by the International Agency for Research on Cancer (IARC). [1] This designation is applied when there is limited evidence of carcinogenicity in humans, as well as sufficient evidence of carcinogenicity in experimental animals.
Alcohol is an example of a chemical carcinogen. The World Health Organization has classified alcohol as a Group 1 carcinogen. [37] In Western Europe 10% of cancers in males and 3% of cancers in females are attributed to alcohol. [38] Worldwide, 3.6% of all cancer cases and 3.5% of cancer deaths are attributable to alcohol. [39]
Because, basically it tells us there are known carcinogens in our food supply,” said Muncke. Many plastics, including food packaging and other kitchenware, contain chemicals that leach into food.
The first type of carcinogen is the physical type which can be ultraviolet and ionizing radiation. The second type of carcinogens is defined as asbestos, tobacco smoke, alcohol, aflatoxin, and arsenic. The third type of carcinogen is biological which highlights infections that can be caused from viruses, bacteria, or parasites. [2]
Advertisement for a healthy diet to possibly reduce cancer risk. An average 35% of human cancer mortality is attributed to the diet of the individual. [10] Studies have linked excessive consumption of red or processed meat to an increased risk of breast cancer, colon cancer, and pancreatic cancer, a phenomenon which could be due to the presence of carcinogens in meats cooked at high temperatures.
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