Health

Consuming Organic Food Products Can Help Keep Cancer At Bay- Study

Study claims those who eat organic foods have a lower risk of developing cancer

It’s known that eating fruits and vegetables treated with chemicals can adversely affect your health in the long term while switching to clean and organic diet can benefit the health. Now, even a new health study claims that consuming organic food products can help keep cancer at bay.

According to the study conducted by a team of researchers from France, those who eat organic foods have a lower risk of developing cancer. For the purpose of the study, the researchers first analyzed the diets of more than 68,000 participants for nearly four-and-a-half years and then observed how their health was impacted over several years.

The participants were asked to provide information on how often they ate organic food, drinks, and even dietary supplements. They were allotted a score, on the basis of how often they eat organic food ranging from “most of the time” to “never” or “I don’t know.”

During the study, participants developed a total of 1,340 cancers, 459 of which were breast cancer. The researchers found that participants who mostly ate organic products like fruits and vegetables, meat and fish, dietary supplements and more were 25 percent less likely to develop cancer.

Furthermore, it was found that those who primarily ate organic foods were more likely to ward off non-Hodgkin lymphoma and postmenopausal breast cancer as compared to those who rarely or never ate organic foods.

“We did expect to find a reduction, but the extent of the reduction is quite important,” said Julia Baudry, the study’s lead author.

Baudry is a researcher at the Center of Research in Epidemiology and Statistics Sorbonne Paris Cité of the French National Institute of Health and Medical Research.

The researchers noted that while the study does not prove an organic diet causes a reduction in cancers, it suggests that an organic-based diet could contribute to reducing cancer risk.

The study has been published in JAMA Internal Medicine.

Caroline Finnegan

A professionnal journalist for the past ten years, I cover global news and economic affairs for The Chief Observer.

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