Lower risk of cancer in organic food, according to a study • EVMI

French research shows that people who consume organic foods are less likely to develop cancer, reports NRC, but the results are immediately controversial.

The study of about 69,000 people in France now almost five years. On Monday, October 22, the first results were published in the journal JAMA Internal Medicine. The researchers draw a cautious conclusion that organic nutrition is associated with a lower risk of cancer. This would be devoted to carcinogenic substances in pesticides. Of the one-quarter of the people who ate the most biologically, 1.59% of the cancers, 2.18% ate the least amount of organic products.

No Evidence

Still, this is not a proof yet. In the study's commentary also published in JAMA Internal Medicine, several experts in nutrition and oncology point out that research has only a short follow-up, while it takes a long time for that cancer is manifesting itself. The average age of participants is also 44, while many people have cancer later.

According to commentators, other factors play a larger role in reducing the risk of cancer, such as sufficient physical exercise and the consumption of many products made from whole grains, fruits and vegetables . They fear that because of the price of organic products, consumers are eating fewer fruits and vegetables to avoid pesticides.

Source: NRC