The present paper reviews the potential protective role of dietary compounds on lung cancer. The first part of this review outlines that cancer may originate from DNA damage produced by free radicals and indicates various natural antioxidants (carotenoids, flavonoids etc.) present in food which could potentially help the body's mechanism against free radicals damage. The second part illustrates recent epidemiologic studies on dietary factors and lung cancer. The most evident findings are the protective effect for lung cancer from dietary intake of vegetables and fruits and excess risk of lung cancer for those consuming a diet rich in saturated fat and cholesterol. The third part of this review discuss the findings of these epidemiological studies and proposes a new study hypothesis: the potential protective effect of olive oil and aromatic herbs for lung cancer.
|Translated title of the contribution||The role of dietary factors in lung cancer|
|Number of pages||6|
|Journal||Lotta Contro la Tuberculosi e le Malattie Polmonari Sociali|
|Publication status||Published - 1994|
ASJC Scopus subject areas
- Pulmonary and Respiratory Medicine