Eating Organic Foods Reduces Cancer Risk, Study Says | Healing in Nature


Organic foods are more expensive but have many health benefits. A French study, published recently in JAMA Internal Medicine and paid for with public and government funds, followed 70,000 adults (mostly women) for five years, and concluded that people who frequently consumed organic foods had a 25% cancer than those who never prioritized this type of food. Still, according to the survey, those who ate vegetables, dairy products and organic meat had a much lower incidence of lymphomas and a significant reduction in postmenopausal breast cancer.

"We expected to find a reduction, but this result is much more significant," said Julia Baudry, lead author of the study and researcher at the Center for Research in Epidemiology and Statistics Sorbonne Paris Cité, National Institute of Health and Medical Research in France, according to Viva Bem, from UOL.

"From a practical standpoint, results are still preliminary and are not enough to change dietary recommendations on cancer prevention," said Dr. Frank B. Hu, author of the commentary and chair of the department of nutrition at the School of Public Health Th Chan of Harvard.


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