The relationship between diet and cancer risk has been a topic of interest for researchers investigating the connection between obesity and cancer. While the link between smoking and lung cancer is well-established, other lifestyle factors have received less attention. A recent observational study of older adults in the United States found that a low-fat diet is associated with a lower risk of lung cancer, particularly in smokers. Data from over 98,000 participants in a U.S.-based cancer study revealed a 24% lower risk of lung cancer in those with the lowest fat intake, with an even greater reduction of 29% in smokers with low-fat diets. The findings, published in The Journal of Nutrition, Health and Aging, suggest that diets high in saturated fats are linked to an increased risk of lung cancer, including small-cell lung cancer.
The study, which analyzed data from The Prostate, Lung, Colorectal and Ovarian Cancer Survey cohort, recruited participants between 1993 and 2001, with follow-up data collected between 2009 and 2018. Participants’ medical histories and dietary information were collected via questionnaires, and after adjusting for various factors, an inverse relationship was found between low-fat diets and lung cancer risk. Those with high-fat diets were typically older, female, non-white, and had a higher education level. Interestingly, individuals with a family history of lung cancer were more likely to have lower body mass index and be physically active. Those in the highest quartile for low-fat diets also consumed less sodium and cholesterol.
The researchers noted that the study findings are supported by other research showing a correlation between low-fat diets and reduced cancer risk. For example, a UK Biobank study also found a link between high red and processed meat consumption and lung cancer. While the study did not propose a reason why the link between low-fat diets and reduced lung cancer risk was more pronounced in smokers, speculations were made regarding the mutations and inflammation caused by smoking. The authors suggested that their findings could support recommending low-fat diets to smokers, particularly due to the association of saturated fats with increased lung cancer risk.
Health professionals not involved in the study, such as Nilesh Vora, MD, and registered dietitians Catherine Rall, RDN, and Rachelle Caves, RDN, expressed interest in the study’s findings and offered insights into the potential mechanisms behind the observed association between low-fat diets and reduced cancer risk. Rall highlighted the role of saturated fatty acids in causing inflammation, which is a key factor in cancer development, while Caves emphasized the pro-inflammatory burden associated with foods high in saturated fat. Vora acknowledged the study’s limitations, recommending further randomized controlled trials to definitively prove the link between low-fat diets and reduced lung cancer risk.
In conclusion, the recent study on the association between diet and lung cancer risk provides valuable insights into the potential impact of low-fat diets, particularly for smokers. The findings suggest that diets high in saturated fats may increase the risk of developing lung cancer, while reducing fat intake, especially saturated fat, could lower this risk. Further research, including randomized control trials, may be needed to confirm these findings and explore the mechanisms underlying the relationship between diet and cancer risk. Nonetheless, the study contributes to our understanding of the complex interplay between lifestyle factors and cancer development, highlighting the importance of dietary choices in cancer prevention.
