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Lung cancer risk could be reduced significantly by maintaining a diet that promotes the consumption of foods high in anthocyanidins.
Favoring the consumption of ultra-processed foods may increase death toll from chronic respiratory diseases, such as lung cancer and COPD, in middle-aged and older adults.
Choosing a low-fat diet may help guard against the formation and spread of cancerous cells and tumors in the lungs.
Fondness for processed meats may put an individual at risk of developing lung cancer.
Preferential consumption of dried fruits may be beneficial for the prevention of several forms of cancer, including oral, pharyngeal, lung, breast, pancreatic, ovarian, and cervical cancer.
Adequate intake of raw carrots may help halt the development of different forms of cancer, including leukemia, lung, pancreatic, and colorectal cancer.
Elevated intake of isoflavone-containing foods, such as soy foods, may help curb the development of cancerous cells and tumors in the lungs of never smokers.
Fervent consumption of red and processed meats may prime cells in the lungs to become cancerous in men.
Users of waterpipe and smokeless tobacco may have a high probability of developing lung cancer.
Being physically inactive may trigger the development of some types of cancer, including breast, endometrial, colorectal, and lung cancers.
