Diet plays a supportive role in managing lung cancer, though it cannot cure the disease. Making informed food choices can help individuals undergoing treatment and recovery maintain overall health and strength. A thoughtful approach to nutrition can contribute to better tolerance of therapies and a more comfortable experience.
Foods That May Promote Inflammation
Certain food categories may contribute to inflammation in the body, which may influence cancer progression. Highly processed foods, low in nutrients and high in refined sugars, unhealthy fats, and artificial ingredients, can increase inflammatory markers. Examples include fast food, packaged snacks, and instant meals.
Red and processed meats are linked to increased inflammation and a higher risk of certain cancers, including lung cancer. Processed meats like bacon, sausage, hot dogs, and deli meats contain nitrates and can form harmful nitrosamines, which may damage DNA. They also contain advanced glycation end products (AGEs) that promote oxidative stress and inflammation, affecting lung tissue. Limiting red meat consumption to less than 18 ounces per week, and choosing lean protein sources like chicken, fish, or plant-based options, is advised.
Unhealthy fats, specifically excessive saturated fats and an imbalance of omega-6 fatty acids, can contribute to systemic inflammation. While omega-3 fatty acids are beneficial, a diet high in omega-6s without adequate omega-3s can promote inflammatory responses. Avoiding fried and greasy foods, which are high in unhealthy fats, can help reduce digestive issues and inflammation.
Foods That Can Interact With Treatment
Certain foods and supplements can interfere with lung cancer treatments, including chemotherapy, radiation, targeted therapies, and immunotherapy. Grapefruit can inhibit cytochrome P450 enzymes in the liver, which metabolize many drugs. This can lead to higher drug levels in the bloodstream, increasing side effects or toxicity.
High-dose antioxidant supplements (e.g., vitamins A, C, E, carotenoids, coenzyme Q10) may interfere with certain treatments. Research suggests that taking these supplements during chemotherapy or radiation could reduce treatment effectiveness or increase recurrence risk. Beta-carotene supplements are discouraged for individuals with a history of smoking due to a potential increase in lung cancer risk.
Certain herbal supplements can pose risks due to potential interactions with medications or effects on treatment response. St. John’s wort, for instance, interacts with various drugs by influencing enzyme activity. Patients should discuss all supplements, including vitamins and herbs, with their healthcare team before use to avoid unintended interactions and ensure treatment safety.
Foods That May Worsen Symptoms
Certain foods can exacerbate symptoms or side effects during lung cancer or its treatments. Spicy foods, like chili peppers and hot mustard, can irritate the stomach lining, leading to gastrointestinal discomfort such as nausea or diarrhea. They can also worsen mouth sores, a common chemotherapy side effect, making eating painful.
Highly acidic foods, including citrus fruits and tomatoes, may cause or worsen heartburn or esophagitis, an inflammation of the esophagus. Patients with these symptoms may find relief by avoiding such foods and opting for blander, less acidic alternatives.
Fatty or greasy foods can contribute to nausea, diarrhea, and indigestion, common issues for patients undergoing treatment. Fried foods can be difficult to digest and may aggravate these symptoms. Opting for baked, broiled, or grilled foods can be a gentler alternative for the digestive system.
When the immune system is compromised by cancer treatments, consuming raw or undercooked foods can pose an infection risk. This includes raw eggs, unpasteurized dairy, raw honey, raw nut butters, and unpasteurized juices. Raw or undercooked seafood like sushi, sashimi, and oysters, as well as sprouts, can also harbor harmful bacteria or viruses.