LUNG CANCER Buchner, FL, H. B. Bueno-de-Mesquita, M. M. Ros, et al. Variety in Fruit and Vegetable Consumption and the Risk of Lung Cancer in the European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiology Biomarkers and Prevention. 2010 September 2010; 199: 2278-2286. BACKGROUND: We investigated whether a varied consumption of vegetables and fruits is associated with lower lung cancer risk in the European Prospective Investigation into Cancer and Nutrition study. METHODS: After a mean follow-up of 8.7 years, 1,613 of 452,187 participants with complete information were diagnosed with lung cancer. Diet diversity scores (DDS) were used to quantify the variety in fruit and vegetable consumption. Multivariable proportional hazards models were used to assess the associations between DDS and lung cancer risk. All models were adjusted for smoking behavior and the total consumption of fruit and vegetables. RESULTS: With increasing variety in vegetable subgroups, risk of lung cancer decreases [hazard ratios (HR), 0.77; 95% confidence interval (CI), 0.64-0.94 highest versus lowest quartile; P trend = 0.02]. This inverse association is restricted to current smokers (HR, 0.73; 95% CI, 0.57-0.93 highest versus lowest quartile; P trend = 0.03). In continuous analyses, in current smokers, lower risks were observed for squamous cell carcinomas with more variety in fruit and vegetable products combined (HR/two products, 0.88; 95% CI, 0.82-0.95), vegetable subgroups (HR/subgroup, 0.88; 95% CI, 0.79-0.97), vegetable products (HR/two products, 0.87; 95% CI, 0.79-0.96), and fruit products (HR/two products, 0.84; 95% CI, 0.72-0.97). CONCLUSION: Variety in vegetable consumption was inversely associated with lung cancer risk among current smokers. Risk of squamous cell carcinomas was reduced with increasing variety in fruit and/or vegetable consumption, which was mainly driven by the effect in current smokers. IMPACT: Independent from quantity of consumption, variety in fruit and vegetable consumption may decrease lung cancer risk. IN THIS ISSUE: In order to fight cancer, it is important to increase your vegetable and fruit intake (which decreases your risk of lung and gastric cancer according to studies by Buchner et al and Rossi et al.) and decrease your red meat intake (which increases your risk of chronic liver disease, hepatocellular carcinoma and colorectal cancer according to Freedman et al. and Squires et al.). Soy (according to Cho and associates) and vitamin D (according to Engel et al.) decrease the risk of breast cancer. Conversely, alcohol (according to Li and associates) and use of hormone replacement therapy (according to Saxena and colleagues) increase the risk. In other areas, Yap and colleagues reported about OncoRx – a database that detects interactions between anticancer drugs and Complementary and Alternative Medicines (including Traditional Chinese Medicine), and in our study of the month Giovannucci found that vitamin D can have a protective effect against colorectal cancer. IN side Lung Cancer 1 Breast Cancer 2 Hepatocellular Carcinoma 4 Colorectal Cancer 4 Anticancer Drugs & Complementary & Alternative Medicines 5 Gastric Cancer 5 STUDY OF THE MONTH 6 FOR THE LATEST IN WORLDWIDE INTEGRATED CANCER CARE RE UPDATES search RESEARCH UPDATES — 1 NOVEMBER 2010 To support this valuable educational service, please donate at: www.inspirehealth.ca/donate Research Updates is published once a month to provide the latest integrated cancer care research to patients, health care providers, and the public. www.inspirehealth.ca