36th International Conference on Cancer Science & Therapy

  HPV 56 is a human papilloma from hybridization and partial nucleotide sequence analysis, the structure of HPV-56's open reading frames was determined, revealing a typical HPV genome. HPV-56 was found in two out of every 464 normal cervical tissues, five out of every 227 cervical condylomas and CIN, and two out of every 84 invasive cervical malignancies. HPV types 16, 18, 31, 33, 34, 35, 39, 45, 51, 52, 56, 58, 59, 66, 68, and 70 are high-risk. Some HPV varieties that are less commonly identified in malignancies but are regularly seen in squamous intraepithelial lesions are included in the high-risk group. More than 30 different kinds of human papillomavirus (HPV) infect the vaginal region. There is a well-established link between certain oncogenic (high-risk) HPV strains and cervical cancer. Although HPV is required for cervical epithelial cell transformation, it is not sufficient, and a number of cofactors and molecular processes have a role in whether cervical cancer devel

  Overcooking items including toast, roast potatoes, chips, and vegetables, according to health experts, can cause cancer . According to the Food Standards Agency, starchy foods cooked at high temperatures for too long produce acrylamide, a carcinogenic chemical. When starchy foods are cooked at high temperatures, a chemical substance called acrylamide forms. A chemical interaction between specific carbohydrates and an amino acid (asparagine) in the diet causes it to develop. When muscle meat, such as beef, pig, fish, or chicken, is cooked at high temperatures, such as pan frying or grilling directly over an open flame, compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are generated. HCAs and PAHs have been discovered to be mutagenic in laboratory trials, meaning they create changes in DNA that may raise the risk of cancer. When amino acids, carbohydrates, and creatine or creatinine (muscle-derived compounds) react at high temperatures, HCAs