Study links low-fat diets to reduced lung cancer risk in older adults

In a recent study published in The Journal of Nutrition, Health and Aging, researchers investigated the associations between dietary patterns and lung cancer risk in a large cohort of older adults.

Specifically, they evaluated the change in lung cancer hazard ratios given the long-term (~8.8 years) consumption of different fat components (saturated, unsaturated [mono and poly]).

Lung cancer stands as one of the most significant non-communicable diseases worldwide, contributing substantially to mortality rates. In 2020 alone, the Global Cancer Observatory reported a staggering 2.2 million new cases and 1.8 million deaths attributed to lung cancer.

While smoking remains a primary risk factor, recent attention has shifted towards exploring the impact of lifestyle factors, including sleep habits and dietary choices, on lung cancer incidence and progression. Previous studies have shed light on the potential protective effects of dietary elements such as fibre, fruits, and vitamin C against lung cancer development. Conversely, dietary fat intake has been implicated in lung cancer pathology, with low-fat diets emerging as a potential strategy for reducing risk.

In the study, researchers examined the long-term outcomes of various fat intake levels on lung cancer and its subtypes within a large cohort. They introduced a new Low-Fat Diet (LFD) score, calculated based on the proportion of calories obtained from fats relative to those from proteins and carbohydrates.

The study cohort was drawn from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Data collection involved baseline health assessments and subsequent annual questionnaires.

The analysis of Low-Fat Diet (LFD) adherence strata showed that older individuals, and female participants exhibited the highest levels of adherence to low-fat diets. Throughout the 8.83-year follow-up period, 1,642 patients were diagnosed with lung cancer.

The findings indicated that saturated fatty acids could significantly elevate the risk of lung cancer, while no such correlations were found for monounsaturated or polyunsaturated fatty acids (PUFA). Interestingly, the most substantial benefits of polyunsaturated fatty acids were observed in subgroups with a history of smoking, despite their heightened risk of lung cancer contraction.

“Regards to dietary fatty acids, high consumption of saturated fatty acids may contribute to an increased risk of lung cancer, with a higher risk observed for small cell lung cancer in particular. Therefore, our findings support the potential benefits of adhering to low fat diet and reducing saturated fatty acids intake as a strategy for preventing lung cancer,” said the study authors.

Reference: Peng, L., Du, Q., Xiang, L., Gu, H., Luo, H., Xu, Z., He, H., Xia, B., Zhou, Z., Wang, Y., & Chen, Y. (2024). Adherence to the low-fat diet pattern reduces the risk of lung cancer in American adults aged 55 years and above: a prospective cohort study. In The Journal of nutrition, health and aging (Vol. 28, Issue 7, p. 100240). Elsevier BV, DOI – 10.1016/j.jnha.2024.100240