What are the dietary causes of lung cancer

Lung cancer is a common cancer. We should know that lung cancer and diet are related. So what are the dietary causes of lung cancer? Regarding this question, let our experts explain to you the dietary causes of lung cancer.

What are the dietary causes of lung cancer? The following is an introduction to the dietary causes of lung cancer:

1. Eating some high-temperature processed foods is also related to the cause of lung cancer: for example, the high-temperature processing of red meat can produce carcinogens - isocyanate. Investigations have found that long-term consumption of high-temperature red meat or fried meat increases the risk of lung cancer in women.

2. The cause of lung cancer is related to vitamin A deficiency: Scientists investigated a large number of lung cancer patients and found that their diets contained very few dark green leafy vegetables rich in beta-carotene, which is a precursor to synthesized vitamin A. Investigations and studies have shown that vitamin A deficiency can cause squamous metaplasia in the respiratory tract, and squamous metaplasia is the most common precancerous manifestation of lung cancer. Therefore, vitamin A deficiency can be considered one of the causes of lung cancer.

3. The cause of lung cancer may be related to insufficient selenium intake: Experts have also found that people who eat less meat and eggs have lower levels of selenium in their serum, and people with low serum selenium levels are more likely to develop lung cancer than normal people. It can be considered that insufficient selenium intake is closely related to the cause of lung cancer.

What are the dietary causes of lung cancer? I believe that after reading the above explanation, you will have a certain understanding of the dietary causes of lung cancer! I hope that the above explanation can help you. If you still have any questions, you can directly consult our online experts or call us to find out. The experts will give you detailed answers.

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