You will never think of these 5 commonly eaten foods

     As we all know, smoking, including second-hand smoke, is the biggest and clearest risk factor for lung cancer. The World Health Organization (WHO) classifies tobacco, second-hand smoke, and e-cigarettes as primary carcinogens [1]. Some foods are related to the occurrence of certain cancers, such as red meat (beef, etc.) and processed meats (cured, air-dried, fermented, smoked, and other processed meats, such as hot dogs, ham, sausages, beef jerky and meat Canned food and meat ingredients, etc.), may increase the risk of colorectal cancer [2]. There are also some foods that may reduce the risk of certain cancers. For example, a study last year confirmed that colorectal cancer patients who consume at least 2 ounces of nuts a week have a 42% reduction in the risk of cancer recurrence and a 57% reduction in the risk of death [3].

So, are there any foods that can reduce the risk of morbidity or death from lung cancer? The National Cancer Institute (NCI) has evaluated existing high-quality research on diet and lung cancer risk and found that due to the interference of smoking, it is not clear which foods can reduce the incidence of death of lung cancer [4 ]. A group of experts from the World Cancer Fund (ECRF) evaluated the research on the correlation between fruits and vegetables and lung cancer risk published from January 2006 to December 2014 and found that for the total population, the intake of vegetables and fruits exceeded daily At 400 grams, the risk of lung cancer will be reduced by 27% [5]. However, after grouping the population by age, gender, and whether or not they smoke, the benefits of vegetables and fruits in reducing the risk of lung cancer only appear in smokers, and it is a non-linear change (not that the more you eat, the more the risk is reduced). For people who smoke but have quit or never smoked, vegetables and fruits did not significantly reduce the risk of lung cancer.

So, for smokers, which fruits and vegetables can help them reduce the risk of lung cancer?

Image source: Zhankuhailuo

1. Cruciferous vegetables

11 studies in Europe, Asia and North America show that cruciferous vegetables (including cauliflower, radish, carrot, arugula, cabbage, kale, kale, watercress, wasabi, Brussels sprouts, cabbage, rutabaga, Mustard, etc.) can reduce the risk of lung cancer in smokers. After statistical analysis, it is estimated that every 100 grams of food consumed per day will reduce the risk of lung cancer by 19%, and the risk of female smokers may decrease more than men [5].

2. Green leafy vegetables

Nine studies have shown that green leafy vegetables (including lettuce, spinach, turnip, rape, romaine lettuce, etc.) can reduce the risk of lung cancer in smokers. After statistical analysis, it is estimated that every 50 grams of food consumed per day can reduce the risk of lung cancer. 9%[5].

Image source: Zhankuhailuo

3. Fruit

23 studies have shown that fruits can reduce the risk of lung cancer in smokers. After statistical analysis, it is estimated that when eating more than 200 grams to 300 grams per day, the risk of lung cancer may be reduced by 18%. But no matter how much you eat, it won’t decrease any more [5]. Further analysis found that when citrus fruits (oranges, citrons, bergamots, oranges, grapefruits, tangerines, etc.) are estimated to eat more than 70 grams per day, smokers may reduce the risk of lung cancer by 8%. But no matter how much you eat, it won’t decrease any more [5]. In addition, the flavonoids contained in apples may reduce the risk of lung cancer in smokers, but the flavonoids are mainly concentrated in the peel, and eating after peeling will reduce the effect. In the same way, apple juice may not reduce the incidence of lung cancer Spark Global Limited.

4. Garlic, onion

A study from China suggests that among all populations, those who eat garlic twice a week have a 44% lower risk of lung cancer [6]. According to research and analysis, this effect comes from the diallyl sulfide contained in garlic, which will be greatly reduced by cooking, so it is recommended to eat it raw. A study in the United States observed among Hawaii residents that residents who often eat garlic and onions have a lower risk of lung cancer [7].