USC
Healthy diets tied to unexpected lung cancer risk in younger non-smokers
Clinical Takeaway: In younger non-smokers with lung cancer risk or concern, consider discussing environmental exposures, including pesticide residues, alongside standard diet counseling.
Lung cancer is rising in never-smokers under 50—especially women—despite falling smoking rates nationwide.
A produce-heavy diet is widely promoted for cancer prevention. But new research from USC Norris Comprehensive Cancer Center suggests that higher consumption of fruits, vegetables and whole grains may be linked to an increased risk of early-onset lung cancer in Americans under 50 who’ve never smoked.
The findings come from the Epidemiology of Young Lung Cancer Project, which analyzed survey data from 187 patients diagnosed with lung cancer by age 50. Most participants were never-smokers and had tumor subtypes biologically distinct from smoking-related disease. Researchers found that patients reported higher overall diet quality—measured by the Healthy Eating Index (scale 1–100)—than the U.S. average, with particularly high intake of produce and whole grains.
“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, MD. “These counter-intuitive findings raise important questions about an unknown environmental risk factor.”
Investigators hypothesize pesticide residues on conventionally grown crops as a potential contributor. The study also found higher lung cancer incidence among young women, who reported greater produce consumption than men.
Researchers stress the results do not discourage healthy eating, but underscore the need to better understand environmental exposures in younger lung cancer patients.
Source: University of Southern California (Keck Medicine of USC). (2026, April 17). Eating fruits, vegetables and whole grains may increase chance of early-onset lung cancer