Cancer has long been thought to be a product of our environment and genetic makeup. If we are from a gene pool predisposed to cancer, our risks are greater. If we are exposed to carcinogens in our homes or workplaces, we could get the disease. But in recent years science has begun to explore how what we eat may influence cancer risks. A panel discussion at the Harvard Medical School attempts to put the issue in context, separating fact from fiction.
About the Author
A former reporter and bureau chief, Truman Lewis has covered presidential campaigns, state politics and stories ranging from organized crime to environmental and consumer protection.