A study presented at the recent annual meeting of the American Association for Cancer Research concluded that a low intake of lycopene in the diet may be a risk factor for lung cancer. Lycopene is a powerful antioxidant and is most readily found in tomatoes.
In the study, researchers collected blood samples from 93 patients with non-small cell lung cancer and matched with 102 controls. The blood samples were tested for levels of micronutrients that included retinol, lycopene, and Beta-carotene. The found significant differences in the two groups in the level of lycopene, that is, there was much lower levels in the lung cancer patients.
After adjusting for age, race, gender, drinking and smoking habits, use of vitamin supplements, exposure at work, and the season, they found that the lung cancer group who had the lowest levels of lycopene had an almost a threefold increased risk of lung cancer than the group with the highest level of lycopene. In addition, when evaluating current smokers they found that those with the lowest levels of lycopene had four times the risk of lung cancer than those with the highest levels. The researchers concluded that although their results are preliminary they add to the growing body of research that shows a relationship between lycopene and cancer risks.
