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Lung Cancer
Dietary Modifications and Lung Cancer
Beta Carotene and Lung Cancer
In reference to diet, the consumption of 5 or more daily servings of fruits and vegetables is recommended by “National Cancer Institute’s Five-A-Day for a Better Health program” and “Canada’s Food Guide for Healthy Eating.” High blood concentrations of beta-carotene and other carotenoids including plant pigments found in carrots, sweet potatoes, spinach, kale, collard greens, papaya, bell peppers, tomatoes, have been linked to a lower risk of cancer, especially lung, mouth, throat, and cervical cancers. A blood beta-carotene concentration less than 0.28 micromol/L has been linked with a higher risk of several cancers, while a concentration of more than 0.28 to 0.37 micromol/L have been associated with a reduced risk of several cancers in prospective blood concentration studies. Eating a variety of 5 fruits and vegetables per day provides the individual with about 5.2 to 6 mg/day of food based beta-carotene. This allows plasma carotenoid levels to rise above a range represented in studies which were associated with a lower risk of cancer and all-cause mortality compared to those with a lower food based carotenoid levels. (3)
