Test Bank for Medical Surgical Nursing: Concepts for Interprofessional Collaborative Care 10th Edition - Cancer Development Related

Review Test Bank for Medical Surgical Nursing: Concepts for Interprofessional Collaborative Care 10th Edition - Cancer Development related questions and content

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, reserved studies have been shown these things for cancer 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.
Correct Answer: A

Rationale: 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 and animal fat. Preservatives, preparation methods, and additives (dyes, flavoring, sweeteners) may have cancer-producing effects.