Diet in Management of Lung Cancers: A Narrative Review

Introduction: Lung cancer, which ranks second among all cancers in terms of new cases, is the leading causeof cancer-related deaths worldwide. The projected number of lung cancer cases annually is anticipated to reach۳.۸ million by the year ۲۰۵۰. The classification of lung cancer includes various categories, such as Epithelialtumors, Lung neuroendocrine neoplasms, Tumors of ectopic tissues, Mesenchymal tumors specific to the lung,and Hematolymphoid tumors.Methods: Documents in this review article were gathered by searching keywords such as "Diet", "DietaryInflammatory Index," "Lung neoplasms", "Lung Cancers", and other MeSH terms on databases like PubMed,Web of Science, and Scopus. For gray literature, we reviewed the first ten pages of Google Scholar.Results: There were consistent and significant positive associations between higher DII (Dietary InflammatoryIndex) and cancer incidence and mortality across various types of cancer. It is widely acknowledged that rapidweight loss can lead to an increased risk of complications, impaired wound healing, weakened immune function,and reduced tolerance for surgical interventions, radiotherapy, and chemotherapy. Above all, it significantlydiminishes the overall quality of life. Evidence demonstrates that dysbiosis of each person's specific microbiomein the lung and/or gut, as well as their interconnection (known as the gut-lung axis), are closely related to dietarypatterns that play a significant role in the formation and progression of lung cancer. Clinical observations haverevealed that individuals afflicted with advanced lung cancer experience varying degrees of weight loss due topoor nutritional conditions.Conclusion: The consumption of foods with a low inflammatory index, such as the Mediterranean diet, seemsto reduce the risk of developing lung cancer. A diet characterized by a high intake of fruits, vegetables, breakfastcereals, and dietary fiber, as well as a low intake of red meat, can reduce the risk of developing lung cancer.Moreover, among patients suffering from lung cancer, the inclusion of foods that have low DII can reduce themortality rate. The consumption of foods with a high inflammatory index has been found to harm the gutmicrobiome, leading to an increased risk of complications and mortality in individuals with lung cancer.However, the utilization of a neutropenic dietary regimen is not recommended for these patients. It seems thatone additional method, in addition to traditional treatments, is to prescribe a diet based on the inflammatoryindex of food and a person's personal microbiome.

کلیدواژه ها:

Lung ، Neoplasms ، Lung Cancers ، Diet ، Management