In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid smoke flavoring, black and green teas and coffee activated the highest levels of a well-known, cancer-linked gene called p53. Read more here.
Study mentioned: Hossain MZ, et al. Biological clues to potent DNA-damaging activities in food and flavoring. Food Chem Toxicol. 2013 May;55:557-67. Epub 2013 Feb 8. PMID: 23402862
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