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A recent study from USC Norris Comprehensive Cancer Center, affiliated with Keck Medicine of USC, has revealed unexpected findings about the relationship between diet and lung cancer risk in younger adults. Presented at the American Association for Cancer Research annual meeting, the research highlights a potential health concern tied to pesticide exposure from conventionally grown fruits and vegetables.
The study focused on non-smoking Americans under the age of 50 and found that those diagnosed with lung cancer often reported diets richer in fruits, vegetables, and whole grains than the average American. Lead investigator Dr. Jorge Nieva, a medical oncologist and lung cancer specialist, explained that patients under 50 who consumed more of these healthy foods surprisingly showed a higher likelihood of developing lung cancer.
The researchers suggest that the increased risk may be linked to pesticide residues commonly found on commercially grown produce. According to Dr.
Nieva, non-organic fruits, vegetables, and whole grains tend to carry more pesticide residue than other food categories such as dairy, meat, or processed foods. This theory is supported by observations that agricultural workers, who are regularly exposed to pesticides, also experience higher rates of lung cancer.
Additionally, the study found that young women non-smokers were diagnosed with lung cancer more frequently than men in the same age group. The lung cancer patients in the study consumed an average of 4.3 servings of dark green vegetables and legumes, along with 3.9 servings of whole grains daily. This contrasts with the average American adult’s intake of 3.6 servings of these vegetables and 2.6 servings of whole grains per day.
Dr. Nieva emphasized that these unexpected results point toward an unidentified environmental risk factor associated with otherwise healthful foods, underscoring the need for further research into how pesticide exposure may contribute to lung cancer risk in younger adults.