Sushi May Lower Lung Cancer Risk 37639

Sushi May Lower Lung Cancer Risk

AICHI, Japan--Sushi may be good not only for the waistline, butalso for lung health. In the May British Journal of Cancer (84, 9:1199-1206,2001), researchers from the Cancer Center Research Institute and Cancer CenterHospital here reported that consuming raw or cooked fish may lower the incidenceof certain types of lung cancer.

In a hospital-based, case-controlled study, 748 males and 297 females withadenocarcinomas (cancer originating in glandular tissue), squamous (thin) celland small cell carcinomas were compared to approximately 4,000 cancer-freepatients. Researchers found that for those patients who consumed raw or cookedfish in the highest quartiles had a decreased risk for these cancers. Inaddition, soybean curd consumption was linked to a decreased risk foradenocarcinomas in women; high consumption of fruit, milk, and raw and greenvegetables led to a decreased rate for squamous cell and small cell carcinomasin men. Interestingly, consuming high levels of carrots, pumpkins, eggs andcoffee contributed to an increased rate for certain cancers in male patients.The studys lead author, Toshiro Takezaki, stated that this evidence supportsprevious cancer statistics: even though the Japanese smoke as much as those inthe United Kingdom (where sushi consumption is not as high), the Japans lungcancer rate is 30-percent less.

To read the studys abstract, visit www.bjcancer.com.