Dietary factors in patients with lung cancer

A case-control study was designed to investigate the association of dietary factors with the risk of lung cancer in 135 patients with preinvasive lung cancer in Sichuan, China.

The control group consisted Of 135 healthy people who were matched to the study subjects with respect to age and gender.

Nutrient intakes, eating habits and other relevant lifestyle factors were investigated. The data indicated that dietary beta carotene (BC) intake had a significant inverse association with the risk of lung cancer.

Vitamin C had a less significant inverse association with risk. There was no significant association with risk for protein, fat, vitamin A or caloric intake.

No associated risk was observed for intake of tea, alcohol, garlic or mushrooms; however, consumption of processed and deep-fried foods was found to be a risk factor for lung cancer.

Smoking and air pollution from coal burning stoves were also independent risk factors.



by Huang Cheng-yu, Zhang Xiu-duan, Quiao Zhong-kai, Guan Li, Peng Shu-sheng et al.

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