Consumption of fish, green vegetables, fruit, and milk may reduce the risk of lung cancer. Studies reveal that diet can influence the development of cancer. Eating large amounts of fish could protect smokers against lung cancer. Experts repeatedly warn that fish consumption may only have a moderating effect and smokers should not assume that it is safe to carry on smoking as long as they eat fish.
Eating large amounts of fresh fish may cut the risk of a type of lung cancer called adenocarcinoma; eating dried or salted fish did not have the same protective effect on two other forms of lung cancer.
Studies also point out that fish is rich in omega-3 fatty acids, which some research indicates may inhibit tumour growth and development. Oily fish, such as herring and mackerel, are particularly rich in this type of fat.
Consumption of the most raw and green vegetables, fruit, and milk were also significantly less likely to develop two other types of lung cancer. But experts stress that it is still better to quit smoking.
A recent study from the Imperial Cancer Research Fund reveals that four food products - tomato sauce, carrots, multi-vitamin pills, and fish oil supplements - were associated with a significantly lower risk of lung cancer in smokers. High intake of vitamin A appeared to be associated with a raised risk of the disease.