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Nutrition and lung cancer
R G Ziegler1, S T Mayne, C A Swanson
1Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD 20892, USA.
Cancer Causes & Control : CCC
|January 1, 1996
Summary
Increased vegetable and fruit intake appears to lower lung cancer risk. However, beta-carotene supplements showed increased risk in a trial, highlighting the need for more research on optimal intake and other nutrients.
Area of Science:
- Nutritional Epidemiology
- Oncology
- Public Health
Background:
- Observational studies consistently link higher vegetable and fruit consumption to reduced lung cancer risk across diverse populations.
- Low blood beta-carotene levels, a marker for fruit and vegetable intake, predict higher lung cancer incidence.
Purpose of the Study:
- To review epidemiologic evidence on nutrition and lung cancer.
- To investigate the role of specific nutrients and dietary patterns in lung cancer risk.
- To identify areas for future research in nutritional oncology.
Main Methods:
- Review of prospective and retrospective observational studies on diet and lung cancer.
- Analysis of randomized controlled trials, specifically concerning beta-carotene supplementation.
- Examination of biomarkers and other micronutrients related to antioxidant function.
Main Results:
- Strong association between high vegetable/fruit intake and decreased lung cancer risk.
- A randomized trial indicated increased lung cancer incidence and mortality with beta-carotene supplements in male smokers.
- Evidence for increased lung cancer risk with high-fat, high-saturated fat, and high-cholesterol diets.
Conclusions:
- While fruits and vegetables are protective, beta-carotene's role requires further investigation regarding dosage, duration, and population.
- Other phytochemicals and dietary patterns warrant exploration.
- Current evidence for vitamins E, C, and selenium in lung cancer prevention is not persuasive.