Affiliation:
1. Clinical Hospital Center “Bežanijska Kosa”, Belgrade
2. Institute for Medical Research, Center of Research Excellence in Nutrition and Metabolism, Belgrade
3. University Clinical Center Zemun, Department of Endocrinology, Belgrade
Abstract
Introduction/Objective. Although smoking is the main risk factor for lung cancer (LC), studies have shown that diet could also play an important role. The objective of this study was to analyze dietary intake of newly diagnosed LC patients and to compare with sex- and age-matched healthy controls. Methods. Sixty-nine non-treated LC patients (50 male, 19 female, aged 46?80 years), and 70 healthy controls (50 male, 20 female, aged 47?76 years) filled out a validated food frequency questionnaire in the presence of a trained nutritionist. Nutrient intake was calculated using the Serbian Food Composition Database. Results. Similar energy intake was reported by both groups. However, the controls had significantly higher intake of total fats, saturated, monounsaturated, and n-3 polyunsaturated fatty acids (PUFAs) and lower intake of carbohydrates and n-6 PUFAs. Patients with LC reported markedly lower intake of milk and dairy products, eggs, seafood, vegetables, and fruits, and higher intake of grains and grain products. Conclusion. Patients with LC had significantly different dietary intake of most nutrients compared to healthy participants, suggesting that changes in dietary patterns could contribute to prevention of LC development.
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
National Library of Serbia
Cited by
1 articles.
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