We know that smoking causes lung cancer, yet some people seem to “get away with” smoking for a long time, while others don’t. Some people develop lung cancer even though they have never touched a cigarette. Why?

Lung cancer is a multifactorial disease, meaning there are many factors that work together to raise or lower the risk. One of those factors is what we eat.

Researchers looked at the dietary choices of over 500,000 people. It was found that those who ate the most red meat and processed meats were significantly more likely to develop lung cancer.

There are several reasons that could account for this increase, including saturated fats in red meat, and carcinogens that are produced when meat is cooked at high temperatures.

The investigators recommend limiting intake of red and processed meats to two 3-ounce servings per week. Several other cancers were found to be linked to higher consumption or red and processed meats, including those of the liver, esophagus, uterus, and pancreas.

Related Articles:

• Diet and Lung Cancer Prevention
• Exercise and Lung Cancer
• Preventing Lung Cancer
  
  Sources:

  A prospective study of red and processed meat intake in relation to cancer risk. Cross, A. et al. 2007. Plos Med. Dec;4(12):e325.

  Lung cancer risk and red meat consumption among Iowa women. Alavanja, M. et al. 2001. Lung Cancer. Oct;34(1):37-46.