New Discovery Reduces Lung Cancer Risk In Smokers
A low-fat diet has been linked to a reduced risk of lung cancer among a cohort in the United States, according to a study conducted by researchers from China. The analysis involved data from over 98,000 participants in a U.S.-based cancer study, revealing that individuals with the lowest fat intake had a 24% lower risk of developing lung cancer. This reduction was even more significant among smokers, who exhibited a 29% lower risk when adhering to low-fat diets.
Published in The Journal of Nutrition, Health and Aging, the findings suggest that diets high in saturated fats are associated with a 35% increased risk of lung cancer overall and a doubled risk for small-cell lung cancer.
The researchers utilized data from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial, recruiting participants between November 1993 and July 2001 and collecting data on cancer incidence and mortality up to 2018. Participants provided detailed dietary information through questionnaires, covering calorie intake, macronutrients, and food group consumption, including fruits, vegetables, lean meats, dairy, and added sugars.
The average age of participants at follow-up was 65, with a predominantly white cohort, and 47.96% male. Researchers cross-referenced dietary data with cancer incidence, adjusting for confounding variables such as activity levels, age, education, race, weight, smoking status, diabetes, and aspirin use.
The study found that those with the lowest-fat diets were generally older, female, non-white, and had higher educational attainment compared to those with the highest-fat diets. These individuals also tended to have lower body mass indices, higher physical activity levels, and consumed less sodium and cholesterol.
The results indicated a linear, dose-dependent inverse relationship between low-fat diets and lung cancer risk, particularly pronounced among smokers. High-fat diets were linked to an elevated risk of small-cell lung cancer.
The study’s authors noted that their findings align with other research indicating that low-fat diets can reduce the risk of various cancers. They referenced a UK Biobank study showing an association between high red and processed meat consumption and lung cancer.
Dr. Nilesh Vora, a board-certified hematologist and medical oncologist not involved in the study, commented on the significance of these findings, particularly as they pertain to lung cancer. He noted the established link between high-fat diets and cancer recurrence in breast cancer but highlighted that similar data for lung cancer had not been previously seen.
The study did not explain why the observed trend was more pronounced in smokers. Dr. Vora suggested that smoking-induced mutations and inflammation, combined with dietary fats, might exacerbate cancer risk.
Historically, lung disease and cancer have been stigmatized due to their association with smoking. This study uniquely examines the impact of dietary fat on lung cancer risk, proposing that low-fat diets, especially those low in saturated fats, could be beneficial for smokers.
Catherine Rall, a registered dietitian not involved in the study, emphasized the inflammatory response caused by saturated fatty acids as a key factor in cancer development. Rachelle Caves, another registered dietitian and fitness trainer, echoed this sentiment, linking high saturated fat foods to a pro-inflammatory burden and advocating for healthful, low-fat foods like lentils, beans, fruits, and vegetables to help prevent cancer.
Dr. Vora pointed out the study’s limitations, including the observational nature and potential flaws in data collection, and called for randomized control trials to further investigate these findings.
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