Can eating organic food reduce risk of cancer? The new findings explained in this article will answer this question. Organic food was initially available as a niche product only a few decades ago. But most grocery stores are now selling these foods across the United States.
Organic foods are one of the classes of foods that must be produced without using synthetic fertilizer, genetically modified pesticides or organisms. The elimination of these types of substances makes organic food more healthful than nonorganic food.
In fact, organic foods have been linked to health benefits as they contain significantly fewer pesticides than nonorganic food.
Some scientists have studied the correlation between the effects of pesticides and its several health outcomes including asthma, Parkinson’s disease, Alzheimer’s disease, and infertility.
In a new study, the researchers used data from the French NutriNet-Santé cohort, a large ongoing study. Their information was included 68,946 adults and examined from 2009 to 2016. The results were published in JAMA Internal Medicine earlier this week.
The team collected the information of these participants’ including their diet, age, sex, educational level, and occupational status. Additionally, the searchers also asked them about their use of dietary supplements, monthly income, height, weight, lifestyle factors, and general health.
Then, two months later, the team asked the adults about their consumption of food from 16 different groups of organic products. After completing the analysis, the investigators conclude that:
“A higher frequency of organic food consumption was associated with a reduced risk of cancer.”