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The Role of Diet and Nutrition in Lung Cancer

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Book cover Preventive Nutrition

Part of the book series: Nutrition and Health ((NH))

Abstract

Lung cancer is currently the leading global cause of cancer death, accounting for 18 % of all cancer deaths (CA Cancer J Clin; 61(2):69–90, 2011). The global lung cancer epidemic is largely due to a single predominant cause: cigarette smoking. In addition to cigarette smoking and other forms of combustible tobacco, many other environmental risk factors and clinical risk indicators for lung cancer have been identified. The potential influence of dietary factors on lung cancer risk has been a topic of considerable interest in recent decades, and a substantial body of evidence has now been generated on this topic.

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Authors and Affiliations

  1. Department of Public Health Sciences, Hollings Cancer Center, Medical University of South Carolina, 68 President Street, Suite 103, MSC 955, Charleston, SC, 29425, USA

    Anthony J. Alberg Ph.D., M.P.H.

  2. Division of Hematology and Oncology, Department of Medicine, Hollings Cancer Center, Medical University of South Carolina, 173 Ashley Avenue, Suite 102, MSC 635, Charleston, SC, 29425, USA

    John M. Wrangle M.D., M.P.H.

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  1. Anthony J. Alberg Ph.D., M.P.H.
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Correspondence to Anthony J. Alberg Ph.D., M.P.H. .

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  1. Consultants in Consumer Healthcare, Morristown, New Jersey, USA

    Adrianne Bendich

  2. Columbia University Inst. Human Nutrition, New York, New York, USA

    Richard J. Deckelbaum

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Alberg, A.J., Wrangle, J.M. (2015). The Role of Diet and Nutrition in Lung Cancer. In: Bendich, A., Deckelbaum, R. (eds) Preventive Nutrition. Nutrition and Health. Springer, Cham. https://doi.org/10.1007/978-3-319-22431-2_8

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  • DOI: https://doi.org/10.1007/978-3-319-22431-2_8

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