Low-fat diet associated with lower risk of lung cancer especially in smokers: Study
Researchers have found that adherence to a low-fat diet (LFD) can significantly reduce the risk of lung cancer in middle-aged and older adults. A recent study was published in The Journal of Nutrition Health & Aging by Linglong Peng and colleagues. This prospective cohort study investigated the association between LFD and the incidence of lung cancer and its subtypes, providing valuable insights into dietary patterns and cancer prevention.
There has been limited evidence on the impact of low-fat dietary patterns on lung cancer risk among older adults. To address this gap, a comprehensive study was conducted using data from the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial. This study aimed to explore the relationship between LFD adherence and lung cancer incidence, including non-small cell lung cancer (NSCLC) and small cell lung cancer (SCLC).
The study included 98,459 participants aged 55 and over, with no prior history of cancer, who completed detailed food frequency questionnaires at baseline. The mean follow-up period was 8.8 years. Dietary intake was assessed, and an LFD score was calculated based on the percentage of total calories from fat, protein, and carbohydrates.
Cox proportional hazards regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for the association between LFD score, fat components intake, and incident lung cancer. Restricted cubic spline analyses examined possible nonlinear relationships, while subgroup and sensitivity analyses evaluated potential effect modifiers and the stability of findings.
• Over 869,807.9 person-years of follow-up, 1,642 cases of lung cancer were recorded, including 1,408 cases of NSCLC and 234 cases of SCLC.
• Participants in the highest quartile of the LFD score had a significantly reduced risk of lung cancer (HR, 0.76; 95% CI, 0.66−0.89), NSCLC (HR, 0.79; 95% CI, 0.67−0.93), and SCLC (HR, 0.59; 95% CI, 0.38−0.92).
• A linear dose-response relationship was observed between the LFD score and lung cancer risk, with the risk reduction more pronounced in smokers (HR, 0.71; 95% CI, 0.60−0.84; P for interaction = 0.003).
• High consumption of saturated fatty acids was associated with an increased lung cancer risk (HR, 1.35; 95% CI, 1.10–1.66), particularly for SCLC (HR, 2.05; 95% CI, 1.20–3.53).
• No significant associations were found between monounsaturated or polyunsaturated fatty acids intake and lung cancer incidence.
The study highlights the potential benefits of adhering to a low-fat diet in reducing lung cancer risk, especially among smokers. The findings suggest that dietary modifications, particularly reducing saturated fat intake, could be an effective strategy for lung cancer prevention in middle-aged and older adults.
Adherence to a low-fat diet may reduce lung cancer risk, particularly in smokers, while high saturated fat consumption increases the risk, especially for SCLC. These findings underscore the importance of dietary patterns in cancer prevention and support the promotion of low-fat diets for reducing lung cancer incidence in the US population.
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. The Journal of Nutrition, Health & Aging, 28(7), 100240. https://doi.org/10.1016/j.jnha.2024.100240
