Submitted by CanaryChemical8201 t3_yzefzx in askscience
[deleted] t1_iwzpqi6 wrote
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[deleted] t1_iwzsf36 wrote
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Puppy-Zwolle t1_ix2idu4 wrote
But there is 'only' an increased chance. Studies only have been done among people with occupational hazard. And they are not conclusive about how big the chances are in relation to chronic exposure to PAHs and metabolites.
[Hammond et al. 1976; Lloyd 1971; Mazumdar 1975; Redmond et al. 1972; Redmond and Strobino 1976].
reddititty69 t1_ix2jawz wrote
There have been animal studies and epidemiological studies. No one is going to design a trial to expose humans to known carcinogens. So, as you point out, the exact risk increase with exposure is unknown. Some info specifically about dietary exposure
[deleted] t1_ix00eql wrote
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BloodshotPizzaBox t1_ix1ce6i wrote
>Generally the only carcinogens in food come from the way we cook and or preserve the foods.
Not so. For example, fiddleheads naturally contain the carcinogen ptaquiloside.
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