Reduce Lung Cancer Risk by Good Diet and Gardening

We already know that smokers have a higher risk of developing lung cancer.

However, smokers and non-smokers alike may be able to substantially reduce the risk of developing lung cancer by simply eating four or more servings of green salad a week and working in the garden once or twice a week.

Such were the findings of researchers at The University of Texas M. D. Anderson Cancer Center.

According to Michele R. Forman, Ph.D., lead author of the study and a professor in M. D. Anderson’s Department of Epidemiology:

“This is the first risk prediction model to examine the effects of diet and physical activity on the possibility of developing lung cancer. The data are from an ongoing M. D. Anderson case-control lung cancer study involving more than 3,800 participants.

Separate epidemiologic risk assessment models were developed for current and former smokers as well as for those who have never smoked (”never smokers”).

The said study looked at salad consumption and gardening because, “salad is a marker for the consumption of many vegetables and gardening is an activity in which smokers and nonsmokers can participate.”

Interesting, right? We already know the veggies have anti-cancer properties.

But gardening?

Hmmm…may be because gardening can be relaxing, on top of getting more fresh air?

Find more details from the University of Texas MD Anderson Cancer Center.