Why are healthy young non-smokers developing lung cancer?
New research from USC suggests that younger, healthy non-smokers who consume high amounts of fruits and vegetables may face an increased risk of lung cancer. Scientists hypothesize that pesticide residues on commercially grown produce, rather than the food itself, may be the underlying environmental risk factor.
Why it matters
This counter-intuitive finding highlights a potential hidden health risk in modern diets and underscores the need for further investigation into pesticide exposure.
A diet packed with fruits, vegetables, and whole grains is widely considered one of the best ways to support overall health and reduce the risk of many diseases, including cancer.
But new research from the USC Norris Comprehensive Cancer Center, part of Keck Medicine of USC, suggests an unexpected possibility. Findings presented at the annual meeting of the American Association for Cancer Research indicate that younger Americans under age 50 who have never smoked and consume more of these healthy foods than average may face a higher risk of developing lung cancer.
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in