Health and Me

Rachel V Thomas

Can Healthy Foods Increase Lung Cancer Risk? New Study Raises Concerns

Fruits and vegetables are widely recommended to improve health and reduce the risk of <a href="https://www.healthandme.com/health/cancer">cancer</a> and other diseases. However, a new study claimed that eating a very healthy diet—packed with fruits, vegetables, and whole grains—can raise the risk of <a href="https://www.healthandme.com/health/lung-cancer">lung cancer</a>.

Shockingly, the study showed that the risk of lung cancer with a healthy diet may be higher in younger non-smokers.  

The research from the University of Southern California, presented at the annual meeting of the American Association for Cancer Research, found that patients under 50 diagnosed with lung cancer often had better-than-average diets.  

The experts zeroed in on the culprit—pesticide exposure from conventionally grown produce. 

"Our research shows that younger non-smokers who eat a higher quantity of healthy foods than the general population are more likely to develop lung cancer," said lead investigator Jorge Nieva, a medical oncologist and lung cancer specialist with USC.

"These counter-intuitive findings raise important questions about an unknown environmental risk factor for lung cancer related to otherwise beneficial food that needs to be addressed," Nieva added. 

<h2>Pesticides In Healthy Foods — A Hidden Risk </h2>

According to the researchers, the reason may lie in environmental exposure, particularly pesticides used in agriculture. Nieva noted that commercially produced (non-organic) fruits, vegetables, and whole grains are more likely to carry higher levels of pesticide residue compared to dairy, meat, and many processed foods.

He also pointed out that agricultural workers who are regularly exposed to pesticides tend to have higher rates of lung cancer, which supports the possibility of a connection. 

The study also found that young women who do not smoke are diagnosed with lung cancer more often than men in the same age group. Women in the study also tended to consume more fruits, vegetables, and whole grains than men. 

Lung Cancer is one of the most common and serious types of cancer. It is also the leading cause of cancer-related deaths worldwide, with approximately 2.5 million new cases and 1.8 million deaths reported in 2022.

Traditionally, lung cancer occurs in older people. However, non-smokers age 50 and younger, particularly women, are now experiencing increasing rates of lung cancer and are more likely than men to develop the disease.

In many cases, there are no symptoms; however, one must look out for these:

<ul><li>a persistent cough</li><li>coughing up blood</li><li>persistent breathlessness</li><li>unexplained tiredness and weight loss</li><li>an ache or pain when breathing or coughing.</li></ul>

Why More Research Needed

Nieva emphasized that more research is needed to confirm any link between pesticide exposure and lung cancer in younger people, especially women.

In this study, researchers did not directly measure pesticide levels in the foods participants ate. Instead, they estimated exposure using existing data on average pesticide levels in food categories such as fruits, vegetables, and grains.

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Lung Cancer

Healthy Foods

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Cancer

vegetables

whole grains

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Fruits and vegetables are widely recommended to improve health and reduce the risk of cancer and other diseases. However, a new study claimed that eating a very healthy diet—packed with fruits, vegetables, and whole grains—can raise the risk of lung cancer.Shockingly, the study showed that the risk of lung cancer with a healthy diet may be higher in younger non-smokers.  The research from the University of Southern California, presented at the annual meeting of the American Association for Cancer Research, found that patients under 50 diagnosed with lung cancer often had better-than-average diets.  The experts zeroed in on the culprit—pesticide exposure from conventionally grown produce. "Our research shows that younger non-smokers who eat a higher quantity of healthy foods than the general population are more likely to develop lung cancer," said lead investigator Jorge Nieva, a medical oncologist and lung cancer specialist with USC. "These counter-intuitive findings raise important questions about an unknown environmental risk factor for lung cancer related to otherwise beneficial food that needs to be addressed," Nieva added.  Pesticides In Healthy Foods — A Hidden Risk  According to the researchers, the reason may lie in environmental exposure, particularly pesticides used in agriculture. Nieva noted that commercially produced (non-organic) fruits, vegetables, and whole grains are more likely to carry higher levels of pesticide residue compared to dairy, meat, and many processed foods. He also pointed out that agricultural workers who are regularly exposed to pesticides tend to have higher rates of lung cancer, which supports the possibility of a connection. The study also found that young women who do not smoke are diagnosed with lung cancer more often than men in the same age group. Women in the study also tended to consume more fruits, vegetables, and whole grains than men. What Is Lung Cancer?  Lung Cancer is one of the most common and serious types of cancer. It is also the leading cause of cancer-related deaths worldwide, with approximately 2.5 million new cases and 1.8 million deaths reported in 2022.Traditionally, lung cancer occurs in older people. However, non-smokers age 50 and younger, particularly women, are now experiencing increasing rates of lung cancer and are more likely than men to develop the disease. In many cases, there are no symptoms; however, one must look out for these:a persistent coughcoughing up bloodpersistent breathlessnessunexplained tiredness and weight lossan ache or pain when breathing or coughing.Why More Research NeededNieva emphasized that more research is needed to confirm any link between pesticide exposure and lung cancer in younger people, especially women. In this study, researchers did not directly measure pesticide levels in the foods participants ate. Instead, they estimated exposure using existing data on average pesticide levels in food categories such as fruits, vegetables, and grains.