Red Wine May Reduce Lung Cancer Risk In Smokers
Published on: October 10th, 2008
Article by: Anthony Wilson
A study, published this month in the journal Cancer Epidemiology, Biomarkers, And Prevention, has suggested that smokers may be able to reduce their risk of developing lung cancer by as much as 60% by consuming at least one glass of red wine each day.
The research was conducted by scientists at Kaiser Permanente in Oakland, California, and involved the study of 84,170 men aged between 45 and 69.
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Many smokers want to know exactly how much higher their risk of dying from various forms of cancer is compared to non-smokers. Unfortunately the answer is a lot higher, more than 10 times higher for cancers such as lung, larynx, and mouth cancers. Interestingly some forms of cancer that one wouldn’t normally associate with cancer such as pancreatic cancer and acute myeloid leukemia are also more likely in smokers. 
A scientific study has shown that three popular vitamins, vitamin C, vitamin E, and folic acid (vitamin B9) do not reduce lung cancer risk. Furthermore, researchers found a small but significant increase in lung cancer risk amongst smokers taking vitamin E supplements.