• Jolanta Anna Dardzińska, Eliza Wasilewska, Natalia Szupryczyńska, Katarzyna Gładyś, Anna Wojda, Aleksandra Śliwińska, Agata Janczy, Magdalena Pieszko, Małgorzata Kaczkan, Edyta Wernio, Monika Ręcka, Witold Rzyman, and Sylwia Małgorzewicz.
• Department of Clinical Nutrition, Medical University of Gdańsk, Gdańsk, Poland.
• Nutrition. 2023 Apr 1; 108: 111965111965.

ObjectiveLittle is known whether diet quality modulates lung cancer risk in smokers. The aim of the study was to assess the dietary habits of a large group of volunteers participating in the lung cancer screening program.MethodsThe 62-item food frequency questionaire was completed by 5997 participants, 127 of whom (2.1%) were later diagnosed with lung cancer. Two approaches were applied to identify dietary habits. The non-healthy diet index was calculated, and a direct analysis of the frequency of consumption was used. A logistic regression analysis was performed to estimate the association between food product intake and the risk of lung cancer.ResultsThe study population did not follow the Polish nutritional recommendations. They consumed fruits and vegetables too rarely and far too often ate non-recommended foods, such as processed meat, refined products, sugar, sweets, and salty snacks. Participants diagnosed with lung cancer more often consumed low-quality processed meat, red meat, fats, and refined bread and less often whole-grain products, tropical fruits, milk, fermented unsweetened milk drinks, nuts, honey, and wine. The non-healthy diet index score was significantly higher in those with cancer diagnosis compared with those without lung cancer (11.9 ± 5.2 versus 10.9 ± 5.3; P < 0.001).ConclusionsThe surveyed population of smokers did not follow dietary recommendations; there was a particularly high index of an unhealthy diet in by people diagnosed with lung cancer. Prevention programs should be based on encouraging smoking cessation, lifestyle modification, and methods of early detection of lung cancer. Lifestyle modification should include changing eating habits based on a healthy diet, which may be an additional factor in reducing the risk of developing cancer.Copyright © 2023 Elsevier Inc. All rights reserved.

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