Dietary choices can affect lung cancer risk in many ways, as some foods can increase or decrease inflammation, oxidative stress, and immune system function in the body.
- Risk-reducing foods:
Vitamin C, vitamin E, and beta-carotene in antioxidant-rich fruits and vegetables (especially carrots, tomatoes, broccoli, spinach, and bell peppers) protect cells from DNA damage.
Omega-3 fatty acids (fish, walnuts, flaxseeds) also reduce inflammation, which can inhibit cancer growth. Similarly, fiber-rich foods (lentils, wheat, oats), etc., strengthen the immune system by improving the gut microbiome.
Similarly, the catechins in green tea have anti-cancer effects.
- Risk-increasing foods:
Processed and red meat (sausages, bacon, burgers, beef or goat meat) contains nitrates and chemicals formed during high-temperature cooking can damage lung cells.
High sugar and refined carbohydrates such as soft drinks, white bread, cakes, etc. can help cancer cells spread by increasing insulin levels.
High sodium and chemical preservatives in highly salty or frozen foods increase inflammation, while trans fats (fried snacks, fast food) weaken the immune system and increase inflammation.
The post How food choices affect lung cancer risk appeared first on Daily The Patriot.
