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New research shows that consuming an extensive assortment of fruits and vegetables could help fend off lung cancer. However, researchers say that the best remedy would be to quit smoking. The participants in the study who ate the many different fruits and vegetables had a 27% lower risk for developing lung cancer than those who didn't eat those healthy foods. The research is done for those who find it hard or don't want to quit smoking and yet want to reduce the risk of developing cancer. The wide variety consisted of over 40 different vegetables and fruits. For example, berries, melons, cabbage, kale, spinach, eggplant, and cauliflower.
Over 450,000 adults from 10 European countries filled out surveys about their diets and lifestyle. There were questions about medical history, occupation, exercise, and tobacco and alcohol use. After 9 years, 1,613 people developed lung cancer. There were eight categories of vegetable consumption: fruiting vegetables, leafy vegetables, cabbages, onion and garlic; mushrooms; root vegetables; grain and pod vegetables; and stalk vegetables. Legumes, potatoes, and tubers were not counted as vegetables. The 14 fruits accepted consisted of fresh, dried, and canned fruits and did not count nuts, seeds, and olives.
Subjects were split into four groups based on their variation in diet. Those who ate around 23-40 different types of fruits and vegetables were placed in the highest quartile, and those who ate less than 10 types were in the lowest quartile. Smokers in the highest quartile had 27% less chance of getting squamous cell lung cancer, which constitutes 25-30% of all lung cancers, than those in the lowest quartile. However, it is more important to remember that eating fruits and vegetables do not cut risk as much risk as actually quitting smoking. Eating fruits and vegetables can not only reduce lung cancer, but can also help prevent obesity and decrease risk of other types of cancers.
Source: H. Bas Bueno-de-Mesquita, M.D., M.P.H., Ph.D., project director, Cancer Epidemiology, National Institute for Public Health, Bilthoven, The Netherlands; Marjorie McCullough, Sc.D., strategic director, nutritional epidemiology, American Cancer Society, Atlanta; September 2010, Cancer Epidemiology, Biomarkers and Prevention
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