Lung cancer risk is higher in people who eat…fruits and vegetables??
The new study, which surveyed 187 young patients diagnosed with lung cancer, has found an infuriating link between the incidence of lung cancer and these patients’ statistically higher consumption of healthy foods, including dark green vegetables and legumes. Medical oncologist Jorge Nieva at USC Keck, a coauthor on the new research, noted that past studies have also documented higher rates of lung cancer in agricultural workers exposed to pesticides—evidence that would support their theory of pesticides’ causal relationship to the disease.
“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,” Nieva, a specialist in lung cancer, said in a statement.
“These counter-intuitive findings raise important questions about an unknown environmental risk factor for lung cancer related to otherwise beneficial food,” he noted, “that needs to be addressed.” […]
Most patients had reportedly never smoked, possibly not even once or twice at house parties.
But what most of these young cancer patients had done is eat a statistically higher daily amount of fruit, vegetables, and whole grains compared to the average member of the general public.
Here’s what Nieva’s team found when comparing this lung cancer cohort’s data to data on the eating habits recorded by the U.S. Centers for Disease Control and Prevention’s National Health and Nutrition Examination Survey: Young lung cancer patients averaged about 4.3 servings of dark green vegetables and legumes per day, compared to the average American’s 3.6 servings. These patients also averaged 3.9 servings of whole grains daily, compared to the average American’s 2.6 servings.
One of the more blood-boiling things about these fruits and vegetables, according to Nieva, is that the non-organic varieties tend to also have higher pesticide residues than the food less health-conscious people are likely to enjoy, including dairy, meat, and many processed foods.
The part that pisses me off:
And it bears repeating that their survey-based research has only found a troubling overlap in these pesticide exposures and incidences of lung cancer, not concrete proof of a biochemical mechanism confirming these compounds are carcinogenic.
OK, so pesticides like the most infamous one (glyphosate) might cause cancer, but it’s not proven yet - there’s just a “troubling overlap” between pesticide exposures and cancer.
My family has been going organic with certain foods and we have discontinued the use of GMO cereal at our house, but everyone needs to go as organic as possible. In the back of my mind, that still won’t be enough to solve this issue.
A more recent therapeutic oil that I have been “dailying” these days is black seed oil. Great for many ailments including inflammation, blood sugar regulation, lowering bad and raising good cholesterol, and relevant to this story, great at neutralizing cancer-causing free radicals. One teaspoon a day is a good start, and probably enough for most people.
The other route? All food is bad for you and will kill you, so go all in and enjoy, and blame genetics at the end of the day. Honestly, this option is starting to feel more and more palatable.