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 …read more