Embracing a Low-Fat Diet May Lower Lung Cancer Risk for Older Americans

A careful examination of dietary patterns has revealed that older Americans who adhere strictly to a low-fat diet may enjoy a significantly reduced risk of lung cancer, according to new research published in The Journal of Nutrition, Health and Aging.

The link between diet and risk for lung cancer in individuals over the age of 55 was the focus of this large, prospective cohort study. Particularly, the research assessed intake of various types of fats, including saturated, monounsaturated, and polyunsaturated fatty acids, and the incidence of lung cancer subtypes in older adults.

Over an 8.8-year period, data was sourced from the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, involving 98,459 participants, all cancer-free at the start. Dietary intake was examined using a food frequency questionnaire. Researchers calculated a low-fat diet (LFD) score based on the percentage of calories derived from fat, protein, and carbohydrates.

The study, spearheaded by Linglong Peng and Qingqing Du from the Department of Gastrointestinal Surgery at The Second Affiliated Hospital of Chongqing Medical University, utilized Cox proportional hazards regression models to analyze diet-cancer associations and found compelling results.

During the follow-up, 1,642 lung cancer cases were identified, with the majority being non-small cell lung cancer (NSCLC). A higher LFD score, indicating greater adherence to a low-fat diet, corresponded to a lower incidence of lung cancer, NSCLC, and small cell lung cancer (SCLC).

Particularly striking was the finding that the highest adherence to the low-fat diet resulted in a 24% reduced risk of lung cancer overall compared to those with the lowest adherence. Furthermore, a high consumption of saturated fatty acids was linked with a notably higher risk of lung cancer, especially SCLC.

One of the most noteworthy observations from the study is the degree to which a low-fat diet impacted smokers. Smoking is already a well-established risk factor for lung cancer, yet this research suggests a low-fat dietary pattern could provide a protective effect even among those with a history of smoking.

Despite the overwhelming evidence in favor of a low-fat diet, the authors acknowledge certain limitations of the study, including the potential for residual confounding and measurement errors in dietary assessment. Furthermore, the study is not universally applicable as the participants were American adults aged 55 to 74.

As a result of this comprehensive study, the authors suggest that adopting a low-fat diet and limiting saturated fat intake may prove to be effective strategies in lowering the risk of lung cancer in the older American population.

For more detailed information, the full study can be accessed at the journal's website. This research has been made possible with the help of buoyhealth.com.

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