Frontiers: Whole-Grain Carbohydrates Linked to a 19% Lower Risk of Lung Cancer

The researchers analyzed data from 100,735 people. They assessed carbohydrate quality using several indicators: fiber content, the proportion of whole-grain foods in the diet, the glycemic index of foods, and the ratio of solid to liquid carbohydrate sources.

Over a follow-up period of approximately nine years, 1,694 participants were diagnosed with lung cancer. A comparison showed that people with the highest carbohydrate quality scores had a 19% lower risk of developing the disease than those with the lowest scores. The risk of dying from lung cancer was also 15% lower in the group with the highest scores.

The authors suggest that not only the amount of carbohydrates in the diet but also their sources may matter. Chips, commercially produced sweets, and sugary soft drinks have been linked to an increased risk of diabetes, obesity, and cardiovascular disease.

By contrast, foods rich in fiber and whole grains may have beneficial effects on metabolism and help reduce inflammation in the body. However, the study does not prove that these dietary characteristics are directly responsible for the lower risk.

When smoking — one of the major risk factors for lung cancer — was taken into account more thoroughly, the observed association became less convincing. The findings should therefore be interpreted as a statistical association rather than proof that specific foods have a protective effect.