Dietary intake in newly diagnosed lung cancer patients

Abstract

Introduction/Objective. Although smoking is the main risk factor for lung cancer (LC), studies have shown that diet could also play an important role. The objective of this study was to analyze dietary intake of newly diagnosed LC patients and to compare with sex- and age-matched healthy controls. Methods. Sixty-nine non-treated LC patients (50 male, 19 female, aged 46–80 years), and 70 healthy controls (50 male, 20 female, aged 47–76 years) filled out a validated food frequency questionnaire in the presence of a trained nutritionist. Nutrient intake was calculated using the Serbian Food Composition Database. Results. Similar energy intake was reported by both groups. However, the controls had significantly higher intake of total fats, saturated, monounsaturated, and n-3 polyunsaturated fatty acids (PUFAs) and lower intake of carbohydrates and n-6 PUFAs. Patients with LC reported markedly lower intake of milk and dairy products, eggs, seafood, vegetables, and fruits, and higher intake of grains and grain products. Conclusion. Patients with LC had significantly different dietary intake of most nutrients compared to healthy participants, suggesting that changes in dietary patterns could contribute to prevention of LC development. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 41030]

Keywords

• lung cancer
• dietary intake
• food frequency questionnaire
• fatty acids