Non-Small Cell Lung Cancer - Lifestyle Changes

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Lifestyle Changes

Quit Smoking

Quitting improves lung function almost immediately. Some evidence suggests that the benefits for the lungs are even more significant for women who quit than for men. It should be noted, however, that it can take 20 years or longer, particularly in heavy smokers, for the lungs to be restored to a fully healthy condition in which the risk is as low as nonsmokers. Quitting is extremely difficult. No one should be discouraged if they relapse. Everyone should keeping trying to quit. With continued efforts, many people succeed.

The many methods of quitting smoking include counseling and support groups, nicotine patches, gums and sprays, and incremental reduction.

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At this time perhaps the most effective method for quitting is a combination of the following:

Nicotine replacement products for reducing withdrawal symptoms and craving.
The antidepressants bupropion (Zyban) or nortriptyline (Pamelor, Aventyl). These agents reduce emotional effects and also cravings associated with withdrawal and improve abstinent rates.
Professional counseling or support organizations. Outside help may be very effective in concert with the other agents in helping people maintain abstinence.

[For more information,see Well-Connected Report #41, Smoking.] While they are in the quitting process, they should maintain as healthy a lifestyle as possible.

Dietary Factors

Phytochemicals. Some data suggests that diets rich in fresh fruits and vegetables may be protective against lung cancer in both smokers and non-smokers. Some studies have reported protection from specific food chemicals (phytochemicals), such as the following:

Isothiocyanates. These chemicals are found in the cruciferous vegetables (e.g., broccoli, cauliflower, and Brussels sprouts). These may help block the effects of carcinogens in smoke, suppress tumor growth, and inhibit growth-promoting steroid hormones.
Flavonoids. Major sources are apples, grapefruit, onions, red wine, and tea. In one study on flavonoids, apple eaters had the lowest cancer risk, 68% less than those who ate fruit infrequently. In another, those who ate relatively more onions, apples, and white grapefruit had less than half the lung cancer risk as people who ate relatively small amounts of these foods. Flavonoids are also found in soybeans, berries, broccoli, carrots, citrus fruits, eggplant, peppers, squash, and tomatoes. Specific flavonoids in dark chocolate may be protective against lung cancer (but not other cancers).
Lycopene. Lycopene is found in tomatoes, which have been associated with a lower risk for lung cancer. Cooking the tomatoes appears to increase the potency of lycopene.
Cryptoxanthin. Some studies suggest that eating foods rich in cryptoxanthin, a yellow-orange pigment, reduces the risk for lung cancer. Foods with high amounts of cryptoxanthin include pumpkin, corn, papaya, red bell peppers, tangerines, oranges, and peaches. More research is needed in this area, however.
Isoflavones. Isoflavones, found in soy beans and flax seed, behave like estrogen in some ways and not in others. Some evidence suggests the genistein in soy may have properties that are protective against lung cancer.