A client asks the nurse if eating only preservative- and dye-free foods will decrease cancer risk. What response by the nurse is best?
a. "Maybe; preservatives, dyes, and preparation methods may be risk factors."
b. "No; research studies have never shown those things to cause cancer."
c. "There are other things you can do that will more effectively lower your risk."
d. "Yes; preservatives and dyes are well known to be carcinogens."
ANS: A
Dietary factors related to cancer development are poorly understood, although dietary practices are suspected to alter cancer risk. Suspected dietary risk factors include low fiber intake and a high intake of red meat or animal fat. Preservatives, preparation methods, and additives (dyes, flavorings, sweeteners) may have cancer-promoting effects. It is correct to say that other things can lower risk more effectively, but this does not give the client concrete information about how to do so, and also does not answer the client's question.
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