Organic Foods Can Protect Against Cancer, Study Says

According to a new study, the consumption of organic foods can protect against cancers.

The study published this week in the latest issue of the journal The JAMA Internal Medicine Review mentions that people who consume more organic foods have a lower overall risk of developing a drug. cancer compared to people who do not have one. Among the specific cancers avoided are non-Hodgkin lymphoma and postmenopausal bad cancer, the researchers write.

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The leader of the study, Julia Baudry, epidemiologist at the National Institute of Health and medical research in France explained that for this study, they examined the diets of 68,946 French adults, of which more than three quarters were women and about 40 years old, divided into four groups. consumption of 16 organic products such as fruits and vegetables, ready meals, meat and fish, condiments, spices and vegetable oils and dietary supplements, all participants were followed on average for about four and a half years. During the period, 1,340 cancers were detected among participants, including 459 bad cancers, 180 prostate cancers, 135 skin cancers, 99 colorectal cancers and 47 non-Hodgkin's lymphomas.

To obtain the results, the researchers then badyzed the risks and benefits badociated with non-organic foods and organic foods, respectively, in terms of the cause of cancer. They noted that people who consumed more organic foods were 25% less likely to contract cancer. The risk of contracting non-Hodgkin's lymphoma was 73% and the risk of contracting postmenopausal bad cancer was 21% lower for those who consumed organic foods. The risk was low even in people consuming low quality food but organic foods, write the study's authors.

Baudry and his colleagues conclude: "If the findings are confirmed, it may be encouraging to promote the consumption of organic foods in the general population. a promising preventative strategy against cancer. In a commentary published next to the study, Dr. Jorge E. Chavarro, an badociate professor in the Harvard Department of Nutrition at The Chan School of Public Health, called this study incredibly important. He explained that pesticide residues are present in foods and that most consumers are exposed to them. He added that another study by the International Agency for Research on Cancer had revealed that pesticides found in food were related to cancer. Glyphosate, malathion and diazinon are among the pesticides involved.

However, Chavarro warned that the results of the study should be interpreted with caution. He said: "Evaluating the consumption of food is difficult, it is notoriously difficult to evaluate the consumption of organic food. Deciding whether to eat organic foods or not is a decision that has very powerful social and economic determinants. Even though the authors had access to information about why people choose not to consume organic foods, they consider all non-consumers of organic products to be the same. "He explained that people who chose not to consume organic food might not be aware of it."

Chavarro called for more in-depth studies to better understand the relationship between organic foods and prevention "Further research is needed to identify the specific factors responsible for the potential protective effects of organic food consumption on the risk of cancer," the authors also wrote in their study.