Published by the American Medical Association, a recent peer-reviewed study has concluded that eating an organic diet could reduce the risk of cancer by up to 25 percent, suggesting a connection between organic food and human health.
Dr. Julia Baudry and colleagues from the University of Paris published the NutriNet-Santé Prospective Cohort Study in October 2018. The study found that a higher frequency of organic food consumption was associated with a reduced risk of certain cancers. The study analyzed more than 68,000 French adults from 2009 to 2014, monitoring the relationship between diet and new cancer diagnoses. It was hypothesized that the lack of residual pesticides in organic foods could be related to the negative correlation between organic food and cancer.
Key findings:
- The most notable result found a correlation between organic food consumption and the reduced risk of non-Hodgkins lymphoma, which decreased by 86 percent for those eating higher amounts of organic food.
- Those who consumed the most organic food had a 76 percent lower risk of all lymphomas.
- Increased organic food consumption was also associated with a lower risk of postmenopausal breast cancer.
Download the full study here or read this article to learn more.