Most of us realize the dangers of smoking as they relate to lung cancer -- with more than 7,000 chemicals in cigarette smoke, it can harm every organ in your body, as well as those who inhale second-hand smoke. But did you know there are other factors to keep your lungs healthy and reduce your risk for lung cancer? November is Lung Cancer Awareness Month - a great time to introduce healthier habits for your lungs.
Get physical
Exercise is crucial for lung health. Aerobic activity (walking, running, biking, etc) allows your heart and breathing rate to increase. The heart muscle works harder and gets stronger. This, in turn, makes for a more efficient circulatory and respiratory system. That means that your heart and lungs do not have to work as hard to pump blood and oxygen throughout your body. Thirty minutes of exercise, five days a week is recommended for everyone. If you aren’t capable of thirty minutes to start with, break it up into three 10-minute workouts. Strength training, another important exercise component, can build your core muscles which are important for breathing and posture. It’s important to talk to your health care team to create a plan that is right for you.
Take a breath
Did you know that practicing intentional breathing can improve your health? In fact, creating a breathing practice (or taking time each day to do deep breathing exercises) can increase your oxygen levels and allow your diaphragm to work more efficiently (not to mention it can help lower your blood pressure and ease anxiety). Here ‘s a simple breathing exercise to practice. Try this when you are not short of breath and at rest relaxing:
- Inhale through your nose (you can count slowly to four). Hold that breath for a count of seven.
- Exhale through your mouth for a count of eight.
Eat well
3-Bean Chili with Vegetables
Ingredients
- 1 ½ tablespoons canola oil
- 2 cups chopped onion
- ⅔ cup chopped carrot
- 4 garlic cloves, minced
- 4 cups water
- 2 cups frozen whole-kernel corn
- 1 cup chopped red bell pepper (about 1 large)
- 1 cup chopped zucchini
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- 2 (28-ounce) cans crushed tomatoes
- 2 (16-ounce) cans pinto beans, rinsed and drained
- 2 (16-ounce) cans kidney beans, rinsed and drained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (6-ounce) can no-salt-added tomato paste
- 1 ½ tablespoons rice vinegar
- 1 ½ teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
- 1 cup chopped fresh cilantro
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1 cup reduced-fat sour cream
Directions
- Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté five minutes.
- Stir in four cups water and next 12 ingredients (through tomato paste); bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle.
- Top with fresh cilantro, cheese, and sour cream as desired.
If you would like more information on nutrition for breast cancer, contact one of the oncology dietitians at The Christ Hospital Cancer Center:
- Sarah Heffron, M.Ed., RD, CSO: 513-585-4340
- Kristen Leavitt, MHA, RDN, CSP: 513-585-4495
- Laura Loch, RDN, LD: 513-585-4250






