Inappropriate dietary habits in tobacco smokers as a potential risk factor for lung cancer. Pomeranian cohort study
Menée par questionnaire auprès de 5 997 fumeurs participant à un programme de dépistage du cancer du poumon, cette étude analyse l'effet des habitudes alimentaires sur le risque de cancer du poumon (127 cas)
Objective: Little is known whether diet quality modulates lung cancer risk in smokers. The aim of the study was to assess the dietary habits of a large group of volunteers participating in the lung cancer screening program. Materials and methods: The Food Frequency Questionnaire (FFQ-6) was completed by 5997 participants, 127 of whom (2.1%) were later diagnosed with lung cancer. Two approaches were applied to identify dietary habits. The non-Healthy Diet Index (n-HDI) was calculated, and a direct analysis of the frequency of consumption was used. A logistic regression analysis was performed to estimate the association between food product intake and the risk of lung cancer. Results: The study population did not follow the Polish nutritional recommendations. They consumed fruits and vegetables too rarely and ate far too often non-recommended foods such as processed meat, refined products, sugar, sweets, and salty snacks. Participants diagnosed with lung cancer more often consumed low-quality processed meats, red meat, fats, and refined bread, whereas less often whole grain products, tropical fruits, milk, fermented unsweetened milk drinks, nuts, honey, and wine. The n-HDI score was significantly higher among those with cancer diagnosis compared to those without lung cancer (11.9±5.2 vs 10.9±5.3; p<0.001). Conclusion: The surveyed population of smokers did not follow dietary recommendations; a particularly high index of unhealthy diet was presented by people diagnosed with lung cancer. Prevention programs should be based on encouraging smoking cessation, lifestyle modification, and methods of early detection of lung cancer. Lifestyle modification should include changing eating habits based on a healthy diet, which may be an additional factor in reducing the risk of developing cancer.