Lung Cancer and Diet

Smoking is clearly associated with high death rates from lung cancer. More women now die from lung cancer than breast cancer, and women's lung cancer death rate is expected to continue rising because of the large number of women who started smoking after World War II. Men's rates are falling as they stop smoking. If smoking trends continue (currently three or four male smokers for every female), men and women may develop lung cancer at equal rates by the year 2000.
Researchers are still unsure about diet's role in lung cancer, but the nutrient most associated with protection is betacarotene, a vitamin A precursor. Bright yellow-orange beta-carotene is one of a number of carotenoids that have anticancer activity even greater than vitamin A. Other possible lung protectors are foods high in vitamin C, other antioxidant nutrients and indoles, a natural chemical in vegetables.
These nutrients may protect lung linings but cannot totally prevent damage. Experts believe that taking vitamin A or carotene supplements is no substitute for stopping smoking.
Dark green and dark yellow-orange vegetables and yellow fruits have the most beta-carotene. Vegetables high in carotene are carrots; green and red peppers; leafy greens such as kale, spinach, and turnip greens; sweet potatoes and winter squash. Among fruits, mangoes have the most carotenes but apricots and cantaloupes are also excellent sources. Other fruits and vegetables contain good amounts of beta-carotene. Other nutrients, such as vitamins C and E and the mineral selenium, may offer additional protection.
To reduce your risk for lung cancer, stop smoking and eat lots of fruits and vegetables, especially those colored deep yellow and dark green or high in vitamin C.
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