Organic Food Consumption Linked to Reduced Cancer Risk
Regular consumption of organic fruits and vegetables may reduce the risk of certain types of cancer, finds a new study.
New research has linked regular consumption of organic food to a reduced risk of developing certain types of cancer.
The research, published in the journal JAMA Internal Medicine, looked at the health data of nearly 70,000 adults in France.
The subjects reported to the research team on their eating habits, namely the frequency of organic food, drink, and dietary supplements.
Their data was reviewed in 2009 and again in 2016.
From there, researchers tracked the rate of cancer diagnoses among the subjects.
According to the findings, those who scored higher for organic food consumption were less likely to be diagnosed with cancer. The group who consumed the most organic food saw a 25 percent reduction in being diagnosed versus non-organic food consumers. The researchers noted that specifically for non-Hodgkin lymphoma, the risk was cut by as much as half for the organic food eaters.
Despite the findings, the research doesn’t prove organic food is itself a reducing factor; there could be other lifestyle factors common to people who consume large amounts of organic food that may have played a role. The study authors noted that the link between organic food and cancer remains “unclear,” and that consumers should continue to eat according to current health recommendations.
Experts who were also published in JAMA providing commentary on the study noted that the consumption of fresh fruits and vegetables, whether organic or not, is critical to maintaining one’s health. The Environmental Working Group, which publishes an annual list of the pesticide residue loads found on fruits and vegetables also advocates for consuming fruits and vegetables for one’s health whether or not the food is certified organic.
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