TheDigger Intelligence Unit
New research suggests that for younger non-smokers, consuming fruits, vegetables, and whole grains may be linked to an increased risk of lung cancer, despite these foods’ reputation for preventing disease.
Scientists at USC Norris Comprehensive Cancer Centre found that patients under 50 diagnosed with lung cancer often had healthier diets than the average American, scoring higher on the Healthy Eating Index and consuming more produce daily.
The counterintuitive finding has raised alarms about a hidden culprit — pesticide residues on conventionally grown fruits and vegetables.
Lead researcher Dr Jorge Nieva explained that, while these foods are beneficial in principle, pesticide exposure may undermine their protective power.
“Younger non-smokers who eat a higher quantity of healthy foods are more likely to develop lung cancer,” he said. “This points to an unknown environmental risk factor that urgently needs investigation.”
The study also found that women, who often eat more fruits and vegetables than men, are more affected.
Rising cases of lung cancer among younger non-smokers, especially women, differ from the general trend of decreasing lung cancer rates attributed to reduced smoking.
Researchers plan to measure pesticide levels in patients’ blood and urine samples to identify which chemicals, if any, are involved. These findings raise questions about whether some healthy foods may, under particular circumstances, expose people to less recognised risks.
