Study found less cancer in those who eat organic foods


According to a team of french scientists who looked at the diets of almost 68,000 people for almost five years.

Scientists for 4.5 years studied the eating habits of the volunteers and classified them depending on how often the study participants ate organic foods: meat, fish, ready-to-eat products, sweets, etc. Some of the implicated pesticides include glyphosate, malathion and diazinon.

Organic food doesn't contain pesticides which have been linked to a variety of health problems, including cancer, and it also usually doesn't have added antibiotics, which reduces the risk of antibiotic resistance.

A French study of nearly 70,000 people has determined that higher intake of organic foods is linked to a lower risk of some types of cancer. Most of these were breast cancer (459 cases).

"In general, we know that healthier diets are better for you when it comes to cancer risk, he said".

Each participant was given an organic food score - from 0-32 - based on their responses.

Pesticide is among the risk factors of cancer and organic food has less of the stuff compared to regular food. Of course, people buy organic for numerous reasons, but can an organic lifestyle prevent cancer?

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Baudry is a researcher at the Center of Research in Epidemiology and Statistics Sorbonne Paris Cité of the French National Institute of Health and Medical Research.

New cancer study looks at value of organic food consumption.

Tall people are at a greater risk of cancer because they have more cells in their body, new research has suggested. This association was particularly marked for lymphoma, when organic consumers had a 76% risk reduction. The most prevalent was breast cancer (34.3%), prostate cancer (13.4%), melanoma and spinocellular carcinoma (10.1%), colorectal cancer (7.4%), NHLs (3.5%), and other lymphomas (1.1%). This revealed that the people who ate organic food most often had higher incomes, more education and higher-status jobs. In the Million Women Study, participants who ate organic food regularly had a 21 percent lower risk of non-Hodgkin's lymphoma than participants who didn't eat organic food at all.

When they considered each type of cancer separately, they found that only three had a statistically significant association with organic food consumption. "It is unclear what the intended exposure, organic food consumption, was actually measuring", the author said.

According to Dr. Frank Hu, chair of nutrition at the Harvard T.H. Chan School of Public Health, animal studies have shown that pesticides can increase DNA damage, which can increase risk of cancer. According to official data, more than 75% of the participants were females in their mid-forties.

In the meantime, "concerns over pesticide risks should not discourage intake of conventional fruits and vegetables", they advised.