As with any type of cancer, causes and symptoms of lung cancer need to be detected early so treatments can be most effective. Lung cancer symptoms include breathing issues, coughing, blood in mucus, and changes in appetite. Lung cancer patients may also develop Superior Vena Cava Syndrome (SVC), which is the blockage or compression of the large vein running from the head to arms, to heart, and/or Paraneoplastic Syndrome, which occurs when cancer-fighting antibodies or white blood cells (T cells) mistakenly attack normal cells causing hormonal and organ issues.

While undergoing treatment for lung cancer, patients are often told to avoid certain foods:

1. Acidic foods and drinks

Some foods that would be thought to be healthy are alkaline, which studies find that cancer cells thrive in. A body can control acid levels between 7.35 and 7.45, however, if the pH level is too acidic or alkaline it can cause health problems or become life-threatening. Vegetables, fruits, and seeds are alkaline and some common meats, beans, nuts, and grains are acidic and high consumption can cause high alkaline levels.

2. Cold cuts

Cold cuts are preserved by smoking, salting, and curing along with chemical preservatives for processed meat. The American Institute for Cancer Research found that every 50 grams of processed meat on a daily menu increases cancer chances by 16%. Fresh meat is recommended, but they still suggest that it be limited to 12-18 ounces or fewer a week.

3. Carbonated beverages

Today this common daily drink can cause weight gain as well as increasing the overall risk for cancer by 18%. This rate is in a small consumption of 3 to 4 ounces a day. It is even higher in breast cancer for women, up to 22%. This doesn’t include the fact that carbonated beverages are also one of the leading causes of obesity.

4. Dairy products

Cancer chances increase by up to 50% by the consumption of one cup of dairy milk a day. Moderate levels can increase the chances up to 80% for those drinking 2-3 cups of dairy milk a day. Soy Milk reduces the risk, and it is believed to be because the dairy herd is pregnant and breast cancer in women is hormone-responsive.

5. Excessive salt

Salt that is used to preserve foods contains sodium chloride or sodium. It is commonly used for pickling vegetables and dried or salted fish. However, it has increased the risk of nasopharyngeal and cancer. It is also known that processed meats that are preserved by fermentation, smoking, curing, or salting increase obesity and lung cancer risks.

It is hard for the consumer to eat modern day food and not have some increase in the chances of getting cancer. The processes that are used to make food last longer, taste a certain way, and even exist are cancer triggering. The best that we can do is to be aware and monitor our diets, keep tabs on the producers of our food, and make relevant changes to our diets.