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[Diet and lung cancer].

Peder G Fabricius1, Peter Lange

  • 1Lungemedicinsk Klinik, Afsnit 222, H:S Hvidovre Hospital, Kettegård Allé 30, DK-2650 Hvidovre.

Ugeskrift for Laeger
|September 16, 2003
PubMed
Summary

A diet rich in fruits and vegetables may reduce lung cancer incidence by 25%. However, vitamin supplements like beta-carotene do not protect and may increase mortality risk.

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Area of Science:

  • Oncology
  • Nutritional Science
  • Epidemiology

Background:

  • Lung cancer is a leading cause of cancer mortality globally.
  • While smoking is the primary risk factor, dietary habits also influence lung cancer development.

Purpose of the Study:

  • To review the scientific literature on the relationship between diet and lung cancer risk.
  • To evaluate the protective effects of specific nutrients and dietary patterns against lung cancer.

Main Methods:

  • A literature search was conducted using MedLine and Embase databases.
  • Keywords used were "diet" and "lung cancer".
  • Preference was given to recent reviews and well-designed original research articles.

Main Results:

  • A diet abundant in fruits and vegetables is associated with a 25% reduction in lung cancer incidence.
  • This protective effect was observed across current smokers, former smokers, and never-smokers.
  • Vitamin A, C, and E supplements, as well as beta-carotene, did not demonstrate any protective effect.
  • Two large trials indicated that beta-carotene supplementation may increase mortality.

Conclusions:

  • Dietary intake of fruits and vegetables can significantly lower lung cancer risk.
  • Supplementation with certain vitamins, including beta-carotene, is not recommended for lung cancer prevention and may be harmful.
  • Smoking cessation remains the most critical factor in reducing lung cancer mortality, though a healthy diet offers some mitigation.

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