Red Meat Consumption and Lung Cancer
Red meat consumption has been found to be associated with increased cancer risk of the lungs. Lamb was also associated with increased cancer risk. Processed meat was also linked to an increased risk of cancer of the lungs (10).
A literature review of 206 human studies and 22 animal studies by Steinmetz, K. A.et al showed that a high consumption of fruits and vegetables decreased the cancer risk of the lungs. The most protective foods against cancer included raw vegetables, followed by allium vegetables (onion, garlic), carrots, green vegetables, cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, kale, cabbage), and tomatoes (11).
A review of epidemiologic studies found that the higher the consumption of brassica vegetables the lower the risk of lung cancer (12). A significant reduction in risk for lung cancer was seen with both fruit and vegetable consumption (13).