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26 October 2018, 06:14 | Randall Craig
Eating Organic Foods Can Help Cut Cancer Risk, New Study Finds
Researchers focused on 16 types of organic products: fruits; vegetables; soy-based products; dairy; meat and fish; eggs; grains and legumes; bread and cereals; flour; vegetable oils and condiments; ready-to-eat meals; coffee and tea; wine; cookies, chocolates and other candies; other foods; and dietary supplements.
Researchers pin point specifically pesticides that may have carcinogenic properties, like glyphosate, malathion and diazinon.
While the link between cancer risk and organic food intake is still uncertain, the commentarysaid there is compelling evidence that improving other factors, such as body weight, physical activity, and diet, can lower cancer risk.
However, looking at specific sites, "we found that the negative association was the case for all lymphomas, as well as for postmenopausal breast cancer, but we did not find any association with any other cancer sites", Baudry stated.
Based on what we know about the potential sources of pesticide residues and residues that you might avoid by consuming organic foods, the balance doesn't break even for the organics.
According to Tom Collins, Professor of Kings College London, the benefits of organic food have been enhanced in this study.
People who reported higher organic food scores were less likely to be diagnosed with cancer than the rest of the group.
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. The most prevalent was breast cancer (459) followed by prostate cancer (180), skin cancer (135), colorectal cancer (99), and non-Hodgkin lymphomas (47). Secondly, the completed questionnaires suggests that people prefer natural food, in General, were more healthy way of life: they had no bad habits and often played sports.
"These factors may may have led to a lower cancer incidence herein than the national estimates, as well as higher levels of organic food consumption in our sample". In particular, the risk of developing non-Hodgkin's lymphoma and breast cancer was reduced by 73% and 21% respectively.
Chavarro also noted that food labeling, particularly in the USA, can be confusing for consumers.
"A decrease of 25 per cent of cancers among high organic consumers compared with low organic consumers". About 40 pesticides now approved by the Environmental Protection Agency for use in conventional (non-organic) food production are classified as possible or probable carcinogens by the International Agency for Research on Cancer. France's Center for Research in Epidemiology and Statistics and Harvard TH Chan School of Public Health of America claimed this in their research. The French researchers also assumed that the more organic foods a person ate, the lower their exposure to pesticide residue would be.
However, Chavarro added that researchers designing future studies should be mindful of certain limitations in this new study.
Exposure to pesticides in fruits and vegetables are not only the possible culprits for cancer.
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