If you’re still not a believer in organic food, consider a new study that suggests it can save you from some cancers.
The study, published earlier this week in JAMA Internal medicine, found that those who frequently ate organic foods, had an overall lower risk of developing cancer. Specifically, those who primarily consumed organic foods where more likely to ward off postmenopausal breast cancer and non-Hodgkin Lymphoma than those who rarely or never ate organic.
The study looked at the diets of 68,946 French adult volunteers. Researchers divided them into four groups depending on how often they said they ate organic foods including fruits and vegetables, meat and fish, ready-to-eat meals, vegetable oils and condiments, dietary supplements and other products.
Participants were checked on, about four and a half years later. During that time, the volunteers developed 1,340 cancers. Breast cancer being the most common (459), followed by prostate cancer (180), skin cancer (135), colorectal cancer (99), and non-Hodgkins lymphomas (47).
There was a clear pattern in the data — those who ate more organic food, were less likely to develop cancer. Those who ate the most organic foods were 25% less likely to develop cancer overall, and 73% less likely to develop non-Hodgkin lymphoma and 21% less likely to develop post-menopausal breast cancer.
Authors gave a possible explanation that the relationship between organics and cancer stems from a reduction in the consumption of contaminants that comes when conventional foods are replaced by organic foods.
While further research is needed, it’s a step in the right direction, showing that we should all be paying more attention to our diets and placing more emphasis on organic foods.
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