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Diet and lung cancer.
1Department of Respiratory Medicine, 221, Hvidovre Hospital, 2650 Hvidovre, Denmark. peder.fabricius@VIP.cybercity.dk
Summary
A diet rich in fruits and vegetables may reduce lung cancer incidence by 25%. However, vitamin and beta-carotene supplements offer no protection and may increase mortality risk, underscoring smoking as the primary cause.
Area of Science:
- Oncology
- Nutritional Science
- Public Health
Background:
- Lung cancer is a leading cause of cancer mortality globally.
- While smoking is the primary risk factor, dietary influences are also significant.
- Understanding diet's role is crucial for prevention strategies.
Purpose of the Study:
- To review the impact of diet on lung cancer incidence.
- To evaluate the efficacy of specific nutrient supplementation.
- To provide evidence-based recommendations for lung cancer prevention.
Main Methods:
- Systematic literature search of MedLine and Embase databases.
- Keywords: diet, lung cancer.
- Prioritization of recent reviews and large-scale original research.
Main Results:
- A diet high in fruits and vegetables is associated with a ~25% reduction in lung cancer incidence.
- This protective effect is observed across current, former, and never smokers.
- Vitamin A, C, E, and beta-carotene supplementation showed no protective benefit.
- Beta-carotene supplementation was linked to increased mortality in two major trials.
Conclusions:
- Dietary patterns rich in fruits and vegetables can significantly lower lung cancer risk.
- Supplementation with specific vitamins and beta-carotene is not recommended for lung cancer prevention.
- Smoking cessation remains paramount, with diet offering only minor amelioration of risks.