The influence of selected nutritional components in lung cancer risk – unsaturated fatty acids, isothiocyanates, selenium

Abstract

In 2006 morbidity from cancer in Poland was almost 126,000 new cases and there were about 91,500 deaths. Among women older than 65 years the most frequent cancer death was lung cancer. Among men death from lung cancer decreased, in connection with smoking cessation. Smoking cessation is the most important point of first prevention in lung cancer disease. Nutritional habits are also key points of prevention. It was claimed that omega-3 fatty acids have a positive role in prevention of this type of cancer. There have been a lot of studies on isothiocyanates, and the protective role of this group of compounds was proved. In epidemiological and experimental studies it was confirmed that selenium had anticancer activity. Nutritional components supply which is compatible with demand can lead to decreased risk of lung cancer development, but only if it is connected with a healthy lifestyle.