I have been thinking about this. If we, as a species, are still in the process of adaptation to modern food, with some individuals handling the food environment change better than other, it would mean that all people struggling and dying on food related diseases are the victims for that adaptation to happen. So what's bad for you may not be quite so bad for me. At the same time, since the body already produces lactase during early childhood it is not what we can call a big adaptative step, it might not take as long. Finally, economic issues are still important.
Some balance seems called for.
And, of course, lung cancer is mostly caused by smoking. Still, the following research has pointed out a clear link between Maillard end-products and Alzheimer disease. Maillard molecules happen to be produced in large amounts during cooking. Advanced Maillard reaction end products are associated with Alzheimer disease pathology. One family of modifications, termed Maillard reaction products, are initiated by the condensation between amino groups of proteins and reducing sugars.