In a recent study published in The Journal of Nutrition, Health and Aging , researchers investigated the associations between dietary patterns and lung cancer risk in a large cohort of older adults (> 55 years) American cohort. Specifically, they evaluated the change in lung cancer hazard ratios given the long-term (~8.8 years) consumption of different fat components (saturated, unsaturated [mono and poly]).
For increased specificity, the associations between fat consumption and both small cell lung cancer (SCLC) and non-small lung cancer (NSCLC) were further investigated. Study findings reveal that adherence to low-fat dietary regimes significantly reduced lung cancer risk across cancer subtypes. These findings and the observed beneficial outcomes were most substantial for participants currently engaged in smoking practices.
In contrast, the consumption of high saturated fatty acids was observed to increase lung cancer risk in the studied cohort. Study: Adherence to the low-fat diet pattern reduces the risk of lung cancer in American adults aged 55 years and above: a prospective cohort study . Image Credit: Tatjana Baibakova / Shutterstock Lung cancer represents one of the leading non-communicable contributors to human mortality, with the Global Cancer Observatory (GLOBOCAN) estimating 2.
2 million novel incidences and 1.8 million deaths due to the disease for 2020 alone. Lung cancer regularly finds itself among the two most prevalent cancer subgroups globally, with its alarm.