RedTracker| In his column Cancer From the Kitchen? I expected Nicholas D. Kristof to focus on eating beef and fast food, as a factor in getting cancer. Instead, he focuses on containers, pollutants something in our environment as the cause of a dramatic increases in cancer. Note: I don’t know that his hypothesis cancels out fast food and carcinogens in food we cook in the kitchen.
I’m surprised to read that in 1975 a 50-year-old white woman had a 1 percent chance of getting breast cancer. Today, she has a 12% chance. Some of that change results from increased detection, but a large part of it is currently unexplained. Anne Read Cancer From the Kitchen? NYTimes