Organic Food Can Reduce Cancer Risk

Pesticides linked to cancer include the weed killer glyphosate, the active ingredient in Monsanto's Roundup, and the organophosphate pesticides malathion and diazinon.

This research published Monday in JAMA Internal Medicine doesn't necessarily mean that organic food is the reason people are less likely to develop cancer. Those who reported eating the least amount of organic produce were found to develop 15 new cases of National Hockey League and 69 new cases of postmenopausal breast cancer, while those who reported eating the most amount of organic produce developed two new cases of National Hockey League and 50 new cases of postmenopausal breast cancer.

Dr. Shepard says that eating a heart-healthy diet, whether specifically organic or not, is beneficial for reducing our risk of all cancers.

One of them was postmenopausal breast cancer: The women who ate organic foods most often were 34 percent less likely to receive this diagnosis than women who ate organic foods the least.

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"In general, we know that healthier diets are better for you when it comes to cancer risk, he said".

Joanna Lewis, director of policy at the Soil Association, said: "Healthier diets and organic food should be a right for all, not a privilege for the few". According to Raj Arri, head of biomedical science at Tasmania University, the study says that organic food is beneficial, but how does it decrease the chances of cancer? For instance, differences in pesticide residue contamination between organic and conventionally grown apples or spinach is much greater than the difference between conventionally grown cantaloupes or avocados because people don't eat the peels or skins of products that are exposed to the pesticide itself, so even conventionally grown produce will have relatively low levels of contamination to begin with.

A 2018 study conducted by the Organic Trade Association found that sales of organic foods and goods topped $49.4 billion in 2017, an increase of 6.4 percent over the previous year and more than double the profits of 10 years ago.

A diet supplemented with fruits and vegetables is known to reduce your risk of chronic disease and cancer, this has been proven by many studies in the past. In particular, the risk of developing non-Hodgkin's lymphoma and breast cancer was reduced by 73% and 21% respectively.

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In the group with the lowest organic food consumption, the average score was 0.72, compared to 19.4 in the group with the highest consumption.

The organic food questionnaire was also not validated, making it unclear what researchers were actually measuring.

Chavarro also noted that food labeling, particularly in the USA, can be confusing for consumers.

However, Chavarro added that researchers designing future studies should be mindful of certain limitations in this new study.

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In the meantime, "concerns over pesticide risks should not discourage intake of conventional fruits and vegetables", they advised.