Veggies in Diet May Cut Lung Cancer Risk
Benefit may include current smokers, study shows
Sept. 27, 2005 -- The health perks of eating your vegetables may include a lower risk of lung cancer, new research shows.
The finding, published in The Journal of the American Medical Association, isn't written in stone. More work is needed to check the results, write Matthew Schabath, PhD, and colleagues.
Schabath works at the University of Texas M.D. Anderson Cancer Center.
Preventing Lung Cancer
Quitting smoking is the best way to prevent lung cancer, states the editorial.
Meanwhile, eating a diet rich in fruits, vegetables, whole grains, legumes, and other plant-based products may help.
"Patients should be informed that they may further reduce their risk of developing cancer by adopting a diet rich in fruits and vegetables," states the editorial.
The editorialists included Lawrence Dacey, MD, MS. Dacey works in the departments of surgery and community and family medicine at New Hampshire's Dartmouth-Hitchcock Medical Center.
Lung Cancer, Diet Studied
Schabath's study included more than 1,600 lung cancer patients and compared them with more than 1,700 people without lung cancer.
Participants were asked about their diets in the year before lung cancer diagnosis or in the year before the study (if they didn't have lung cancer).
Special attention was paid to foods including soy, beans, broccoli, spinach, carrots, tea, and rye. Those items include natural compounds called phytoestrogens.
Phytoestrogens have "weak estrogen-like activity," write Schabath and colleagues.
The scientists had previously found lower lung cancer risk for women who reported using hormone therapy. They wanted to see if the same was true for phytoestrogens.
Smokers, Nonsmokers Included
Some lung cancer patients have never smoked cigarettes, and not all smokers develop lung cancer. So smoking habits were noted.
People were called "ever smokers" if they had smoked at least 100 cigarettes in their lifetime.
Former smokers were those who had quit smoking at least a year before being diagnosed with lung cancer or before the study was done.
Most people -- with or without lung cancer -- were former smokers. Current smokers came in second. Few people were nonsmokers.
The study showed that overall, the people who consumed the highest amount of phytoestrogens from food had nearly half the lung cancer risk as those with the lowest phytoestrogen intake from food.
The pattern was strongest in nonsmokers. It was also seen in current smokers, but less so in former smokers, the researchers report.