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Authors

  1. Erdman, John W. Jr PhD
  2. Jeffery, Elizabeth PhD
  3. Hendrickx, Marc PhD
  4. Cross, Amanda J. PhD
  5. Lampe, Johanna W. PhD, RD

Abstract

Food processing can be defined as the transformation of raw ingredients into food or of food into other forms. This review summarizes an American Institute for Cancer Research symposium that addressed the question of what is known about food processing in relation to cancer risk. To approach this question, it is valuable to understand something about the evolutionary history of food processing as well as the broad range of commonly utilized industrial/home processing technologies.