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3. factors in this case foods or food preparation techniques that give rise to cancer; they are carcinogenic.
4. a change or mutation in the DNA of a cell.
6. a growth that results from excessive cell division; serves no functional purpose in the body.
8. cells that line body and organ surfaces.
11. foods and food components that reduce the risk of developing cancer.
13. foods or food preparation techniques that do not form cancer cells but encourage growth of cancerous cells once these cells exist.
14. development of new blood vessels.

1. movement usually through the blood stream of cancer cells from one location in the body to another.
2. the ability to spread to other parts of the body and invade and destroy tissues.
4. tissue found between other tissues in the body.
5. genes that allow uncontrolled cell division.
7. nonnutritive substance found in plant sources thought to have protective biological effects in the body.
9. genes that code for proteins that encourage cell growth.
10. programmed cell death. a normal process that allows new cells to replace aging cells.
11. molecules that protect the body from free radical damage.
12. a cancer-causing agent.