如何以健康的飲食來降低肺癌風險

How to Reduce the Risk of Lung Cancer with a More Healthy Diet

肺癌是目前罹患率及死亡率最高的癌症，戒菸、戒酒及避免環境污染，早期篩檢及治療是很重要的。研究指出約20-30% 的癌症是與飲食及生活型態有關，包括肺癌，故本文僅以最近多篇統合分析文獻之結果，分享飲食與肺癌相關的研究，介紹可降低肺癌風險的飲食建議，包括減少紅肉及肉類加工製品，每天增加50-120 克紅肉攝取，罹患肺癌的風險上升至20- 35%；增加魚類、豆類的攝取；每天攝取適當的維生素是很重要的，每天若增加100mg 的維生素C，可降低7% 得到肺癌的風險，每天若增加2mg 的維生素E 攝取，可降低5% 肺癌發生率。在飲食中也應該增加蔬菜水果，尤以十字花科蔬菜更重要。期盼本文可以增加飲食與肺癌相關之知識，也盼能引發更多針對此議題相關研究，以累積更多知識，降低肺癌之風險。

Lung cancer is currently the highest incidence and mortality of cancer, smoking cessation, alcohol andavoid environmental pollution, early screening and treatment is very important. Studies have shown thatabout 20-30% of the cancer is related to diet and lifestyle, including lung cancer. This article reviews therelevant literature about the diet and lung cancer risks, including a daily increase of 50-120 grams of redmeat intake, the risk of lung cancer rose to 20-35%; reduced red meat and meat processing products isrecommend along with increasing fish and soy products. Daily intake of appropriate vitamins is important.If increasing 100mg of vitamin C daily can reduce the risk of lung cancer by 7%. Increasing 2mg ofvitamin E daily can reduce the incidence of lung cancer by 5%. The diet should also increase the intake offruits and vegetables, especially cruciferous vegetables. We hope this article can increase the diet and lungcancer-related knowledge and also to raise more relevant issues related to this study, to accumulate moreknowledge toreduce the risk of lung cancer.