Going organic may reduce the risk of certain types of cancer, according to a large study involving 70,000 people in France.
In the study, which was published in October 2018 in JAMA Internal Medicine, researchers documented a 25 per cent overall decrease in risk of cancer among those who ate the most organic food to those that ate the least. Even when factors like smoking, exercise, and socioeconomic status were accounted for – all of which are known to affect cancer – the organic food link held true.
“If our findings are confirmed, organic food consumption may contribute to cancer prevention,” says study author Emmanuelle Kesse-Guyot, PhD, a researcher with the French National Institute for Agricultural Research in Paris.
The list of organic foods documented included:
- Fruits and veggies
- Meat and fish
- Grains and legumes
- Bread and cereals
- Vegetable oils and condiments
- Ready-to-eat meals
- Coffee, tea, and herbal tea
- Chocolate, sugar, and marmalade
- Dietary supplements
The findings should be taken with a grain of salt, seeing as the study participants were followed for just seven years, explains Jacqueline Moline, MD, the chair of the department of occupational medicine, epidemiology, and prevention at the Zucker School of Medicine at Hofstra/Northwell in New York City, who was not involved in the study. The fact the authors relied on self-reported data may have skewed some figures, too, along with the participants coming from just one country.
Photo Credit: Pixelbliss/Shutterstock.com; j.chizhe/Shutterstock.com