A Chinese study has shown that a high intake of vegetables and fruit drastically reduces the risk of lung cancer. The reduced risk is particularly evident in smokers but is also apparent in non-smokers. The details of this study appeared in the February 2007 issue of the Annals of Oncology

Many studies have suggested that a high intake of vegetables and fruits reduces the incidence of several types of cancer. The relatively high concentration of anti-oxidants is the most common explanation for this effect. Attempts to decrease the incidence of certain cancers by providing anti-oxidants in the form of vitamins has, in general, not been as successful as consuming natural food.

Researchers from China recently conducted a clinical study to evaluate a possible relationship between fruit and vegetable consumption and the risk of developing lung cancer.  This study included 218 individuals with lung cancer and 436 individuals who did not have lung cancer or other smoking-related disease.

Individuals consuming the largest amount of vegetables had an approximate 60% reduced risk of developing lung cancer compared with individuals consuming the lowest amount of vegetables.

• Individuals consuming the highest amount of fruits had an approximate 25% reduced risk of developing lung cancer compared with individuals consuming the lowest amount of fruit.
• Smokers derived greater benefit from high vegetable and fruit consumption in terms of a reduction in the risk of developing lung cancer compared to non-smokers; however, non-smokers who consumed a large amount of vegetables and fruit also had a significantly reduced risk of lung cancer.
• High intake of Chinese cabbage, chives, carrots and celery had the most protective effect of the foods studied.

The researchers concluded that consumption of fruit and vegetables may significantly reduce the risk of the development of lung cancer, particularly among smokers.