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Can Organic Foods Really Cut Cancer Risk?



A new study claims that people who eat organic foods lower their cancer risk by up to 25 percent – but what does this study really tell us?

This study was carried out by French scientists with government and public funds, looked at the health data of 68,946 French adults, most of whom were women over the age of 40. The study looked at what foods people ate and how often they consumed organic products.

During the follow-up period of the study, which was different for each participant, but for most was extended to approximately four and a half years, there were 1340 cancer cases. The highest rate was in breast cancer, but also prostate cancer, skin cancer, colon cancer and non-Hodgkin's lymphoma were statistically significant.

The researchers found that the group that consumed the most organic food had 25 percent fewer cancers than those who ate the least? That's a big difference, and the researchers say they were surprised that the number was so strong. Participants who ate the most organically grown were 73 percent less likely to develop non-Hodgkin's lymphoma and 21

percent less likely to develop breast cancer.

These results are impressive and led researchers to conclude: "A Higher consumption of organic food was associated with a lower risk of cancer. Although the results of the study have to be confirmed, promoting the consumption of organic foods in the general population could be a promising cancer prevention strategy.

This study is a large-scale and population-representative cohort study. It is reasonably well designed and seems to give us some valuable insight into something that shows the potential health benefits of people taking an organic diet. You will find that I have not said explicitly that you eat organically, and for one important reason:

The study does not prove that organic foods lower the risk of cancer.

Unfortunately, the study is impressive, but it can not say that organic foods lower cancer rates.

While researchers found that even people who ate less healthy and still consumed some organic products tended to have less cancer, research has not shown that organic products offer this benefit. Rather, it shows that people who are diet-aware enough to have organic non-organic choices are ahead of the game in cancer prevention.

That's not a shock. We know that such habits are rare in a vacuum. It is therefore likely that people who choose to bio are more aware of their overall health and take steps, such as taking a wide variety of fruits and vegetables and doing sports to maximize their health. His. These habits definitely provide protection against cancer, but that's not necessarily the organic food itself, but the role that it could play in an overall healthy lifestyle.

However, another large-scale bio-food study found no significant reduction in total cancer rates except for non-Hodgkin's lymphoma. This finding means that these recent research findings could actually lead to something, but they do not confirm it.

Let's say we turn to arguments to deal with the biological food-cancer risk. If this is the case and this is a big "if", it is probably not due to the nutritional profile of the food. The studies have shown that they are comparable to conventional products. The most likely culprit would be pesticides. But even there we have to be careful with our conclusions.

Tests on Pesticide Levels and How They Related to Cancer

Other research suggests that organic products may be better for us because they are better by nature, avoiding the majority of pesticides. Research has confirmed that people who eat organically tend to have less uric acid pesticides. However, much of the puzzle is missing here: trace elements of pesticides in our diet are still directly linked to an increased risk of cancer.

Agricultural groups supporting pesticides point to decades of studies indicating that pesticides are safe. Actual exposure to the public is low. In fact, there is a large body of independent research to confirm that trace pesticides and synthetic fertilizers pose no risk to human health and, crucially for our purposes, are not actively carcinogenic.

If you have a feeling, but you would be right.

It is important to acknowledge this, but some researchers have shown that these earlier studies have a large blind spot: how common is the use of pesticides. Few studies have dealt with pesticide exposure to the extent that we are currently experiencing. Although exposure to the very low levels of pesticides in almost every single product we consume is almost certainly certain, we still do not need to understand the cumulative effects of pesticides on our ubiquitous use of pesticides and synthetic fertilizers today.

For example, the World Health Organization notes that cumulative exposures to rural children actually exceed the safety limits established by the World Health Organization for pesticides, which means that exposure is through diet and through things like water pollution is something we do have to think. At least we know that health issues are increasing at the most extreme exposures in rural communities.

Clearly more research needs to be done on this very important topic. For us as consumers, however, the biggest entry is probably something we already know: having a healthy and balanced diet and being aware of our choices – whether that means taking organic food or not – is likely to lower our cancer risk. The jury may not yet know the benefits of organic foods as a cancer prevention agent, but a healthy diet has been proven.

Credit: Thinkstock.


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