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Saraya – NEW YORK (Reuters Health) – People who consume more organic food are less likely to develop cancer than those who have never eaten it, but have also struggled to establish a cause-and-effect relationship. effect between nutrition and health, according to a recent study.
It is impossible to conclusively prove that this or that food reduces the risk of a complex disease such as cancer.
Researchers should monitor the condition of a large number of people and wait for the registration of certain cancerous lesions in some of them, in the hope of monitoring certain behaviors at the same time. patients who may be held responsible for the injuries that followed.
Thousands of studies have been conducted on nutrition and its role in various diseases over the past decades. Even the most important of these studies is sometimes called into question, as in the case of the famous experiment, which showed in 2013 the beneficial effects of the Mediterranean diet in the fight against heart disease, but was removed from the medical journal this year. year due to methodological issues.
In the case of organic foods, a large-scale study on the impact of cancer, titled "million wemen stadi" and 600,000 Britons, was conducted in 2014.
The study makes no difference between women who consume organic foods and those who do not take them for overall cancer risk, but note that eating these foods reduces the risk of a specific cancerous disease is non-Hodgkin's lymphoma.
However, the recent French study, overseen by leading scientific institutions such as the University of Sorbonne, the National Institute of Agricultural Research and the National Institute of Health and the Medical research was more detailed, although it included fewer than 69,000 people, most of whom were women. The results of this study were published in the American magazine Gamma.
The hypothesis is that organic food consumers consume less synthetic pesticides in fruits, vegetables and cereals and thus reduce their risk of suspicion of insecticides at the origin of cancer .
After using them, volunteers completed a questionnaire containing information on income levels, physical activity, body mass index and smoking, as well as on the amount of organic food that they had consumed during the previous 24 hours.
Participants were divided into four groups based on their consumption of organic foods. The number of cancer cases in each group was calculated over an average period of four and a half years.
Of a quarter of respondents who reported consuming the largest amounts of organic food, the risk of cancer was 25% lower than the quarter, those who said they had never eaten juicy food.
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