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

盧瑞華(Jui-Hua Lu)

《長庚護理》 29卷1期 (2018/03) Pp. 26-35

https://doi.org/10.6386/CGN.201803_29(1).0003

摘要

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。

關鍵字

健康飲食 ； 肺癌 ； 風險

並列摘要

Lung cancer is currently the highest incidence and mortality of cancer, smoking cessation, alcohol and avoid environmental pollution, early screening and treatment is very important. Studies have shown that about 20-30% of the cancer is related to diet and lifestyle, including lung cancer. This article reviews the relevant literature about the diet and lung cancer risks, including a daily increase of 50-120 grams of red meat intake, the risk of lung cancer rose to 20-35%; reduced red meat and meat processing products is recommend 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 of vitamin E daily can reduce the incidence of lung cancer by 5%. The diet should also increase the intake of fruits and vegetables, especially cruciferous vegetables. We hope this article can increase the diet and lung cancer-related knowledge and also to raise more relevant issues related to this study, to accumulate more knowledge toreduce the risk of lung cancer.

並列關鍵字

healthy diet ； lung cancer ； risk

參考文獻

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