Variety of fruit and vegetables in diet may reduce the risk of lung cancer

Eating a wide range of fruit and vegetables helps to cut the risk of lung cancer, a study suggests.

While stopping smoking is the best thing people can do to reduce their chances of getting the killer disease, a new study has found that increasing variety of fruit and vegetables in the diet can also have an effect. Lung cancer is the second most common cancer in the UK after breast cancer, with almost 40,000 new cases each year

Dr Bas Bueno-de-Mesquita of the National Institute for Public Health and the Environment in the Netherlands led the latest study, which examined data from more than 450,000 people, of which around 1,600 had been diagnosed with lung cancer.

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Their consumption of 14 commonly-eaten fruits and 26 vegetables, including fresh, dried or tinned foods, was studied to examine their risk.

Experts found that, regardless of the amount eaten, enjoying a variety of vegetables was linked to lower cancer risk.

In addition, the chances of developing a type of lung cancer called squamous cell carcinoma fell substantially when a variety of fruits and vegetables were eaten, especially among current smokers.

Dr Bueno-de-Mesquita said: "Fruits and vegetables contain many different bioactive compounds and it makes sense to assume that it is important that you not only eat the recommended amounts, but also consume a rich mix of these bioactive compounds by consuming a large variety."

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The study was published yesterday in the journal Cancer Epidemiology, Biomarkers & Prevention, from the American Association for Cancer Research.

Dr Stephen Hecht, editorial board member for the journal, said this was the first study to look at variety as an important factor in eating vegetables, rather than just quantity.

"The results are very interesting and demonstrate a protective effect in smokers," he commented.

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