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A recent study conducted by researchers at the University of Birmingham and the University of Oxford has unveiled a potential link between a low-fat diet and a decreased risk of lung cancer, particularly notable among smokers.

The study, published in the Journal of Nutrition, Health and Aging, analyzed data from over 98,000 participants in the United States, revealing a 24% lower risk of lung cancer among individuals with the lowest fat intake. Notably, smokers who adhered to low-fat diets exhibited a 29% reduced risk.

Led by researchers from China, the study utilized data from The Prostate, Lung, Colorectal and Ovarian Cancer Survey cohort, collected between November 1993 and July 2001. Participants' dietary habits were assessed through detailed questionnaires, allowing researchers to correlate fat intake with cancer risk.

The findings underscored an inverse relationship between low-fat diets and lung cancer risk, with diets high in saturated fats associated with a 35% increased risk overall and a doubled risk of small-cell lung cancer, Medical News Today reported.

The authors of the study mentioned that their findings were in line with previous research indicating that low-fat diets may reduce the risk of certain cancers. They referenced a study from the UK Biobank, which linked diets high in red and processed meats with lung cancer.

However, they highlighted that their study was the first to specifically investigate the influence of low-fat diets on the risk of lung cancer.

While the study did not offer specific explanations for the observed trends, experts who are not involved in the research, speculated on the potential mechanisms behind the association.

Dr. Nilesh Vora, a board-certified hematologist and medical oncologist at the MemorialCare Todd Cancer Institute in Long Beach, California, shared his thoughts on the study, stating: "It is a surprising finding specific to lung cancer. In breast cancer there is a known association between high fat diets, obesity and cancer recurrence. I had not seen similar data in lung cancer."

"[l]ots of hypotheses can be made with regards to the mutations and inflammation that smoking can cause to normal cells, and this study mentioned the additional harm that fats may do."

Catherine Rall, a registered dietitian from Denver, Colorado, suggested that, "The key here is saturated fatty acids. These produce an inflammatory response in the body, and chronic inflammation is one of the key underlying causes of cancers of all types. It makes sense that reducing fat intake, including saturated fat, would lead to a lower risk of cancer, including lung cancer. It also makes sense that, if we're comparing smokers to other smokers, factors like diet would be the deciding factor in whether or not they develop lung cancer."

Rachelle Caves, a registered dietitian and fitness trainer from Massachusetts, agreed, saying: "I'm not surprised that saturated fat was linked to increased cancer risk because many high-saturated fat foods carry an inflammatory burden. Foods low in saturated fat, like lentils, beans, peas, fruits, and vegetables, are typically healthy choices that may help prevent cancer."

Despite the promising findings, the study's authors acknowledged its limitations, emphasizing the need for further research, including randomized controlled trials, to validate the observed associations. Nevertheless, the study provides valuable insights into the potential role of dietary interventions, particularly low-fat diets, in reducing lung cancer risk, offering hope for novel approaches to cancer prevention.