Diet and food components play a major role in the etiopathogenesis of chronic degenerative diseases, among which are cancer and other pathological conditions associated with the occurrence of genotoxic effects in germ and somatic cells. The overall contribution of dietary and alimentary factors to cancer mortality has been estimated to fall in the range between 10 and 70%, 1 and their contribution to cancer prevalence in males and females has been estimated to be 40% and 50% 2 or 25 and 42%, 3 respectively.