A study conducted by the Journal of the American Medical Association has found that individuals who consume more organic foods have a decreased risk of developing cancer. The study found that eating organic especially decreases risk of developing postmenopausal breast cancer and Hodgkin lymphoma in comparison those who did not. 

Researchers assessed the diets of 68,946 adults in France. Nearly 3/4 of participants were women in their mid-40s. Subjects were separated into four separate groups based off of their consumption of organic foods including “fruits and vegetables, meats and fish, ready-to-eat meals, vegetable oils and condiments, dietary supplements, and other products.”

Out of the 68,946 subjects, 1,340 developed some form of cancer. The most prevalent for this group of subjects was breast cancer with 459 individuals developing it at the end of the 4.5 year period. 180 subjects were diagnosed with prostate cancer, 135 with skin cancer, 99 with colorectal cancer and 47 with non-Hodgkin lymphomas.

Researchers found that there was a “negative relationship between high scores (eating the most organic food) and overall cancer risk.” Individuals who scored high in organic food consumption decreased their risk of developing cancer by 25%. They were also 73% less likely to develop non-Hodgkin lymphoma and decreased risk of developing breast cancer by 21%. Individuals with low-moderate organic food intake still demonstrated a decreased risk in developing various forms of cancer. 

The authors on the study believe that decreased risk may be due to reduction of contamination of food. Further research on the topic may be reason enough to promote consumption of organic food as a preventative health strategy to decrease risk of cancer. 

To learn more about consumption of organic food and decreased risk of cancer, visit “Cut Your Cancer Risk by Eating Organic.”

You can also join our “Cancer and Diabetes” online webinar to learn more:

Cancer and Diabetes – 1.5 CEs | $29

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