Organic Foods Linked To Reduced Cancer Risk

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Organic Foods Linked To Reduced Cancer Risk
Organic Foods Linked To Reduced Cancer Risk

Video: Organic Foods Linked To Reduced Cancer Risk

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Video: Eating Organic Foods Has Been Linked to a Lower Cancer Risk 2023, February
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Organic foods linked to reduced cancer risk

Those who ate the most organic foods were shown to be 25% less likely to develop cancer, on average, compared to those who ate the least.

Organic foods linked to reduced cancer risk
Organic foods linked to reduced cancer risk

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People who eat more organic foods are less likely to develop certain types of cancer, says a new French study.

Those who ate the most organic foods were shown to be 25% less likely to develop cancer, on average, compared to those who ate the least. In particular, the likelihood of non-Hodgkin's lymphoma was reduced by 73%, and postmenopausal breast cancer by 21%.

“Keep in mind that a healthy diet (rich in fruits and vegetables), whether you eat organic or regular foods, and high physical activity are important factors in protecting against the development of some types of cancer and several other diseases,” says study author Julia Baudry of the French Institute of Health and Medical Research INSERM in Paris.

However, she is somewhat cautious in her assessments. In her opinion, such an observational study, in principle, cannot prove that the consumption of organic foods leads to a decrease in the likelihood of developing cancer. The researchers only speculate that an organic diet may help reduce the risk of cancer.

The use of synthetic fertilizers, pesticides and genetically modified organisms (GMOs) is not permitted in the production of organic products. The use of certain veterinary medications such as antibiotics is also limited.

While some previous research suggests that agricultural chemicals may be linked to the development of certain cancers, researchers are not clear on whether organic foods can reduce the risk of cancer.

In a new study, published in JAMA Internal Medicine, nearly 69,000 adults answered online questions about their diet.

Researchers focused on 16 types of organic foods: fruits, vegetables, soy products, dairy products, meat and fish, eggs, grains and legumes, breads and cereals, flour products, vegetable oils and condiments, cereals, coffee and tea., wine, biscuits, chocolate and other sweets, other foods, and dietary supplements.

The survey participants were rated on a point system, ranging from "0" (for those who did not consume organic products) to "32" at the highest level of their use. In the group with the lowest consumption of organic products, the average score was 0.72, compared to 19.4 in the group with the highest consumption.

Overall, 1340 new cancers developed in the participants 4.5 years after the completion of the tests. The most common were: breast cancer, prostate cancer, skin cancer, colorectal cancer, and lymphoma.

In addition to the observational nature of the study, which cannot prove causality, there is another drawback of the study, which is that the researchers did not consider why some people have never consumed organic foods.

The researchers only determined that people who ate more organic foods were more likely to get married, had a higher income and educational level, consumed less red and processed meat, and also drank less alcohol.

“By asking questions about eating organic foods, you can assess behavior, but not the reasons for that behavior. Those who did not consume organic foods because of their high cost were considered on a par with those who did not consume them simply because they did not like them. While the same level of biological exposure may occur in both cases, these individuals differ in their motivation and likely in many other aspects of their health-related behavior, which may ultimately explain the observed differences in cancer risk,”he said, commenting on the study., Dr. Jorge Chavarro, researcher at the School of Public Health. T. Chan School of Public Health (Harvard TH Chan School of Public Health).

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