A diverse diet of vegetables may decrease a person's chances of getting lung cancer, and a variety of fruits and vegetables may lower the risk of squamous cell lung cancer, especially among smokers.
Past studies have claimed that a variety of plants based foods can act as a shield against cancers including colorectal, gastric, breast, oral, and oesophageal cancers. To investigate whether a varied consumption of vegetables and fruits was associated with lower lung cancer risk, researchers In Netherlands evaluated 452,187 individuals, including 1,613 diagnosed with lung cancer after a median follow-up of 9 years. Information was gathered on smoking behaviour, 14 commonly eaten fruits and 26 commonly eaten vegetables.
It was found that the risk of lung cancer decreased with increasing variety in vegetable subgroups, though the association was restricted to current smokers. The researchers found that regardless of the amount eaten, lung cancer risk decreased with the variety of fruits and vegetables consumed. This was particularly marked in smokers in whom the risk of squamous cell carcinoma decreased substantially if they ate a diverse diet of fruits and vegetables.
The study showed that the variety in fruit and/or vegetable consumption was associated with a decrease in lung cancer risk among current smokers. The researchers said fruits and vegetables contain bioactive compounds that may counteract the cancer causing agents found in cigarette smoke.
The researchers emphasise that the best way to avoid lung cancer is not to smoke or to quit, but a diet rich in fruits and vegetables may also significantly lower the risk as they contain bioactive compounds that may counteract the cancer causing agents found in cigarette smoke.
Past studies have claimed that a variety of plants based foods can act as a shield against cancers including colorectal, gastric, breast, oral, and oesophageal cancers. To investigate whether a varied consumption of vegetables and fruits was associated with lower lung cancer risk, researchers In Netherlands evaluated 452,187 individuals, including 1,613 diagnosed with lung cancer after a median follow-up of 9 years. Information was gathered on smoking behaviour, 14 commonly eaten fruits and 26 commonly eaten vegetables.
It was found that the risk of lung cancer decreased with increasing variety in vegetable subgroups, though the association was restricted to current smokers. The researchers found that regardless of the amount eaten, lung cancer risk decreased with the variety of fruits and vegetables consumed. This was particularly marked in smokers in whom the risk of squamous cell carcinoma decreased substantially if they ate a diverse diet of fruits and vegetables.
The study showed that the variety in fruit and/or vegetable consumption was associated with a decrease in lung cancer risk among current smokers. The researchers said fruits and vegetables contain bioactive compounds that may counteract the cancer causing agents found in cigarette smoke.
The researchers emphasise that the best way to avoid lung cancer is not to smoke or to quit, but a diet rich in fruits and vegetables may also significantly lower the risk as they contain bioactive compounds that may counteract the cancer causing agents found in cigarette smoke.