Fruit and vegetables reduce lung cancer risk
A new study from Sweden adds more weight to the evidence that the risk of lung cancer is reduced in people whose diets are high in fruit and vegetables.
The study included 124 men and women with lung cancer, who had never smoked regularly and 235 people without the disease. The results showed that the risk of lung cancer was 30 per cent lower in those with a high vegetable intake and 40 per cent lower in those who consumed a lot of non-citrus fruits.
The results also showed that carrots decreased the risk of disease. This may be due to the beta carotene content. Previous studies have shown a link between carotene consumption and reduced risk of lung cancer.
