|
 
Lung Cancer: Nutritional Considerations
While avoiding tobacco and other carcinogens is critical for preventing
lung cancer, the following nutritional factors are also associated
with lower risk of lung cancer in research studies, and may play
a role in prevention:
- A plant–based diet: Some studies suggest that
vegetarian diets are associated with a lower risk for lung cancer.
Other studies have associated red meat (particularly ham, sausage,
and liver), saturated fat, and dairy products with an increased
risk.
- Fruits and vegetables: Several studies show
that individuals with diets rich in vegetables and fruits have
a reduced risk for lung cancer. This may be due to various nutrients,
including antioxidants, carotenoids, vitamin C, flavonoids, and
folic acid.
A study of antioxidant consumption found that individuals with
the highest antioxidant consumption from fruits and vegetables
had a significantly lower risk for lung cancer. However, there
appears to be no decrease in lung cancer risk in people who take
antioxidant supplements, and there is some evidence that beta–carotene
supplements may actually raise lung cancer risk in some groups
of people. In other words, antioxidants from foods are helpful
in reducing lung cancer risk; those from supplements are not.
- Limited alcohol intake: Individuals with the
highest intakes of beer and spirits appear to have an increased
risk of lung cancer, as much as three times the risk compared with
nondrinkers.
Part (though not all) of the increased risk from alcohol may be
due to its association with smoking. Another reason may be that
acetaldehyde, which is formed as a metabolite of alcohol in the
body, is a known carcinogen.
In contrast, some studies suggest that moderate consumption of
wine is associated with reduced risk for lung cancer. Cause and
effect has not been established, however, and alcohol should not
be used as a cancer–prevention strategy.
|
