Mediterranean diet linked to reduced risk of lung cancer

A Mediterranean diet may be associated with a lower risk of developing and dying from lung cancer. Scientists came to this conclusion after analyzing data from more than 191 thousand participants in the UK Biobank. The results were published in Food & Function (F&F).

The researchers assessed how often people ate vegetables, fruits, legumes, whole grains, nuts and fish, as well as how much of different types of fats they had in their diets. It found that participants who followed the Mediterranean diet best had a 34 percent lower risk of lung cancer and a 39 percent lower risk of dying from it.

Separately, scientists noted the role of polyunsaturated fatty acids, which are found in fish, nuts, seeds and vegetable oils. Their higher intake was associated with an 18 percent reduction in lung cancer risk and a 23 percent reduction in lung cancer mortality. In contrast, excess saturated fat was associated with an increased risk.

The authors emphasize that the study does not prove a direct cause-and-effect relationship, but does show the possible role of nutrition in preventing lung cancer. A particularly promising strategy may be to replace some of the saturated fat with healthier sources of fat.