Lung Cancer Survival Rate – As we know, the survival rate of people with lung cancer in comparison to the general population relative to 5-year lung cancer survival rate is low and it is varies from 5% to 16% internationally.

Lung Cancer Survival Rate – Several factors influence lung cancer survival rate. Firstly at stage it is at when diagnosed, condition of the patient when diagnosed is playing the key role in lung cancer survival rate. Cancer survival is usually expressed in terms of a five-year survival rate, which is the percentage of patients with cancer who survive at least five years after their cancer is diagnosed.

What do you know about lung cancer nutrition plan? There is a constant plan which gives lung cancer patient a nutrition way to improve their surviving rate. There are couples of nutrition foods that I am going to discuss here and hopefully can help some of the patients out there. These type of nutrition foods are easily to get and can benefit lung cancer patient.

Nutrition Plan for Lung Cancer Patient

- Consumption of green leafy vegetables and carrots has been strongly correlated with a reduction in the risk of lung cancer. The protective effect persisted after tobacco use was removed as a possible confounder of results.

- Consumption of cruciferous vegetables (broccoli, Brussels sprouts, cauliflower, mustard greens, turnips, and rutabagas) has been suggested as having a protective effect against cancer of the aerodigestive tract, owing to their high content glucosinolates. Prospective cohort studies and case-control studies have yielded mixed results. However, consumption of Brassica vegetables, particularly cabbage, appears to have an inverse association with cancer risk. Check this out, Lung Cancer Survival Rate

- Other types of food – meat, fish, eggs, and legumes – have not been shown to have a protective effect. A cohort study conducted in The Netherlands found no relation between the consumption of onions, leeks, or garlic and a reduction in risk of lung cancer. An observational study on the consumption of black tea did not show a protective effect against lung cancer.

Green Tea

- Animal studies point to a possible protective effect of the polyphenolic fraction and water extract of green tea. However, results of epidemiologic studies on the role of green tea in lung cancer prevention remain inconclusive. Green tea has been shown to inhibit the formation of DNA strand and lipid peroxidation in cultured human lung cells, and its consumption with meals may inhibit the formation of nitrosamines. In animal studies, green tea reduced lung oncogene expression and was very effective in inhibiting lung carcinogenesis induced by asbestos and benzo[a]pyrene. Results of human studies are contradictory. Better-designed studies are needed to evaluate the effect of green tea for cancer prevention. Although green tea is considered safe, precautions should be taken to limit its intake in pregnant and lactating women because of its significant caffeine content.

Ginseng

- Results of animal studies of ginseng in cancer suggest variable outcomes based on the type and age of ginseng used. The majority of studies have indicated a tendency for Panax ginseng to decrease the incidence of lung cancer. In laboratory studies, an acidic polysaccharide, ginsan, was found to be safe and effective in lowering the incidence of lung cancer; a purified ginseng saponin also resulted in G1 phase arrest with progression to apoptosis.Human studies showed a dose-response inhibitory effect. Smokers who used ginseng had a lower odds ratio (OR) of developing lung cancer than nonusers; these results were substantiated by a cohort study (relative risk [RR] 0.3; 95% confidence interval). The available evidence points to a significant preventive effect against cancer for Panax ginseng. Check this out at Lung Cancer Survival Rate

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