Dietary Precautions for Patients with Lung Cancer (2)

Recently, more and more evidence shows that the intake of minerals in the diet may affect the incidence of lung cancer. It was found that increasing the intake of zinc and iron can reduce the risk of lung cancer. Three large-scale studies have also reported similar protective effects of zinc. However, the relationship between calcium intake and lung cancer risk is still controversial. In some case studies, people found that calcium intake would increase the risk of lung cancer, but in the research of National Cancer Institute (NIH), the opposite conclusion was found. In addition, some studies also show that both copper and selenium can reduce the risk of lung cancer.

Potassium and sodium are two essential trace elements for human body, which mainly come from diet. Previous studies have reported that high potassium intake can reduce the incidence of colorectal cancer, while high sodium intake will increase the risk of renal cancer, colorectal cancer and gastric cancer. However, there is little research on the relationship between potassium and sodium intake and lung cancer risk.

The author consulted some published studies and found a research report published by Dongfang You in 2020, which was completed by China 10 Research Center, and the result was convincing. Studies have found that proper intake of potassium can reduce the risk of lung cancer, but once excessive intake, its protective effect will be weakened. A large intake of sodium will increase the risk of lung cancer in men.

Insufficient potassium intake and excessive sodium intake will lead to high blood pressure and increase the risk of cardiovascular disease, stroke and coronary heart disease. A recent study shows that replacing salt with potassium-rich substitutes can help lower blood pressure. The World Health Organization recommends that adults consume at least 35 10 mg of potassium every day, and adults reduce at least 2000 mg of sodium every day. All these indicate a healthy eating pattern with high potassium and low sodium.

The following is an online introduction to foods rich in potassium:

There are many foods with high potassium content. Fresh yellow-green vegetables and fruits, such as fresh dates, oranges, persimmons, apricots, kiwis, Rosa roxburghii, Hippophae rhamnoides and blackcurrant, are rich in vitamins and essential trace elements.

Foods with high potassium content: corn, leek, soybean sprouts, lettuce, carp, silver carp, eel, lean pork, mutton, beef, pork loin, red dates, bananas, etc. The potassium content per100g of food is between 270,500mg.

Foods with high potassium content: all kinds of beans, bean curd skin, lotus seeds, peanuts, mushrooms, seaweed, kelp, pickled mustard tuber, etc. The potassium content per100g of food is more than1000mg. Followed by sweet potatoes, potatoes, bamboo shoots, spinach, black dates, fungus, ham, pork floss, eel and so on. The potassium content in food per100g is more than 500mg.