The relationship between obesity and cancer is clear, and recent research has started to explore the connection between diet and cancer risk. A large observational study conducted on older adults in the United States found that a low-fat diet is linked to a decreased risk of lung cancer, while a high-fat diet is associated with a higher risk, particularly in smokers. The study, published in The Journal of Nutrition, Health and Aging, analyzed data from over 98,000 participants in the U.S.-based cancer study and discovered a 24% reduction in lung cancer risk among those with the lowest fat intake, with an even more significant risk reduction of 29% in smokers with low-fat diets. The study also revealed that diets high in saturated fats were correlated with a 35% increased risk of lung cancer.
The observational study, which utilized data from The Prostate, Lung, Colorectal and Ovarian Cancer Survey cohort, recruited participants between 1993 and 2001 and collected data on cancer incidence and mortality until 2018. Participants’ medical histories, including dietary information, were obtained through questionnaires. The researchers adjusted the data for various factors such as age, weight, smoking status, and activity levels before analyzing the link between diet and lung cancer risk. Results indicated a clear inverse relationship between low-fat diets and lung cancer risk, with higher fat intake associated with an increased risk, particularly for small-cell lung cancer.
While previous studies have shown associations between high-fat diets and other types of cancer, this study focused specifically on lung cancer risk. The findings suggest that diets high in saturated fats may contribute to inflammation, a key factor in cancer development. Experts not involved in the research, such as Nilesh Vora, MD, have expressed interest in the study’s results, highlighting the importance of diet in cancer prevention. The study’s authors recommended low-fat diets to smokers, emphasizing that saturated fats were particularly linked to an elevated risk of lung cancer.
Registered dietitians, including Catherine Rall and Rachelle Caves, also supported the study’s findings, attributing the increased cancer risk associated with saturated fats to their pro-inflammatory properties. They emphasized the importance of consuming foods low in saturated fats, such as fruits, vegetables, legumes, and whole grains, in reducing the risk of cancer. However, Vora noted the limitations of the observational study and suggested that future randomized controlled trials would be necessary to confirm the link between diet and lung cancer risk definitively. Despite these limitations, the findings of the study provide valuable insights into the potential role of diet in reducing the risk of lung cancer.
In conclusion, the study sheds light on the significant impact of diet on lung cancer risk, particularly in smokers. Low-fat diets were found to be associated with a reduced risk of lung cancer, while high-fat diets, particularly those high in saturated fats, were linked to an increased risk. The findings offer potential implications for cancer prevention strategies, suggesting that reducing fat intake, especially saturated fats, could help lower the risk of developing lung cancer. Further research, including randomized controlled trials, is needed to validate these findings and explore the mechanism behind the relationship between diet and lung cancer risk in more detail.
