USC Study Links Healthy Diets to Elevated Lung Cancer Risk in Young Non-Smokers, Cites Possible Pesticide Role

Young non-smokers following diets rich in fruits, vegetables and whole grains may face a higher risk of lung cancer, according to new research from the University of Southern California. The study, which examined 187 patients under 50 diagnosed with the disease, found that most had never smoked and their cancers differed biologically from those typically associated with smoking.

Participants reported demographics, diet, smoking history and diagnosis details, revealing an average Healthy Eating Index score of 65, exceeding the national average of 57.

The research highlighted gender differences, with young women who do not smoke diagnosed with lung cancer more often than men in the same age group. Women in the study consumed more fruits, vegetables and whole grains than men and had higher Healthy Eating Index scores.

Broader trends show cigarette smoking rates in the US have fallen by more than 70% since the 1960s, with overall lung cancer cases declining accordingly.

However, up to 20% of lung cancer cases in the US—about 40,000 diagnoses each year—occur in people who have never smoked or smoked fewer than 100 cigarettes in their lifetime. Women account for roughly two-thirds of those cases among non-smokers or minimal smokers.

The study suggested potential links to pesticides, noting that levels can be reduced by 10% to 80% through cooking and food processing methods.