Lower Lung Cancer Risk With These Foods

Carly Roop RD, CSO, is a registered dietitian at the Joan Karnell Cancer Center (JKCC). She provides nutrition education and support to patients while addressing nutrition-related side effects from chemotherapy and radiation. Dietitians at JKCC provide educational nutrition programs that are open to patients as well as the community.

The American Institute of Cancer Research found compelling evidence that a diet high in fruit can lower lung cancer risk as much as 36% of those U.S. lung cancer cases not caused by tobacco. The AICR recommends eating at least 5 servings of a variety of fruits and vegetables every day!

This may seem hard to do, but the AICR makes it easy by suggesting you rethink your plate.

As a dietitian, my mantra is food first; there is convincing evidence that high-dose supplements of beta-carotene can actually increase lung cancer risk. Therefore, it is better to get your beta-carotene from vegetables such as carrots, pumpkin, and sweet potato.

In the food form, the phytochemical beta-carotene neutralizes free radicals, which may damage cells. The anti-cancer compounds found in cabbage and kale such as indole-3-carbinoles and isothiocyanates have also been linked to a lower incidence of lung cancer.

Sauerkraut anyone?