Tag Archive: Cancer


Smoking damages the body in minutes rather than years, according to research in the US. A report, published in Chemical Research in Toxicology, shows that chemicals which cause cancer form rapidly after smoking. Scientists involved in the small-scale study described the results as a stark warning to people considering smoking. Anti-smoking charity Ash described the research as “chilling” and as a warning that it is never too early to quit.

The long term impact of smoking, from heart disease to a range of cancers, is well known. This study suggests the damage begins just moments after the first cigarette is smoked.The researchers looked at the level of chemicals linked with cancer, polycyclic aromatic hydrocarbons (PAH), in 12 patients after smoking. A PAH was added to the subject’s cigarettes, which was then modified by the body and turned into another chemical which damages DNA and has been linked with cancer.

The research shows this process only took between 15 and 30 minutes to take place. Professor Stephen Hecht, from the University of Minnesota, said: “This study is unique, it is the first to investigate human metabolism of a PAH specifically delivered by inhalation in cigarette smoke, without interference by other sources of exposure such as air pollution or the diet. The results reported here should serve as a stark warning to those who are considering starting to smoke cigarettes. Martin Dockrell, director of policy and research at Ash (Action on Smoking and Health), said: “Almost everybody knows that smoking can cause lung cancer.

“The chilling thing about this research is that it shows just how early the very first stages of that process begin – not in 30 years but within 30 minutes of a single cigarette for every subject in the study. “The process starts early but it is never too late to quit and the sooner you quit the sooner you start to reduce the harm.”

Scientists have found that the anti-cancer properties of carrots are more potent if they are not cut up before cooking. It is estimated that carrots that are boiled before they are cut contain approximately 25% more falcarinol, which is and anti-cancer compound. Dr Kirsten Brandt, from Newcastle University claims that: “Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked. By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste, so the carrot is better for you all round.” The latest findings indicate that when carrots are heated the cells lose the ability to hold water inside them thus increasing the falcarinol concentration.

Studies show that in blind taste studies the whole carrots also tasted much better, eight of ten people favoured the whole vegetables over those that were pre-chopped. The reason for this is because the naturally occurring sugars which are responsible for giving the carrot its distinctive flavour were found in higher concentrations in the carrot that had been cooked whole.

Dr Kat Arney, from Cancer Research UK, remains unconvinced that keeping carrots whole would have any impact on cancer risk arguing that: “When it comes to eating, we know that a healthy balanced diet – rich in a range of fruit and vegetables – plays an important part in reducing the risk of many types of cancer, rather than any one specific food.”