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Does Organic Food Actually Influence Cancer Risk?

While it is pretty much universally acknowledged that nutrition plays an important role in disease prevention and medical recovery, there are still mixed opinions regarding what constitutes the ideal dietary regimen. One recent article published in the reputable medical journal JAMA puts forwards the notion that organic food can lower the risk of cancer by [...]

While it is pretty much universally acknowledged that nutrition plays an important role in disease prevention and medical recovery, there are still mixed opinions regarding what constitutes the ideal dietary regimen. One recent article published in the reputable medical journal JAMA puts forwards the notion that organic food can lower the risk of cancer by up to 25 percent.

By compiling information from nearly 69,000 French participants and tracking their nutritional choices over an average of five years, researchers were able to determine a baseline and assess that more natural foods could significantly reduce the occurrence of postmenopausal breast cancer and non-hodgkin lymphoma, with slightly lower effects over other cancers such as prostate and colorectal. A number of sixteen separate organic food categories were created and then graded.

One possible negative perception – that people might start consuming less non-organic fruits and vegetables over the fear that this might enhance cancer risk was quickly addressed by authors: “Concerns over pesticide risks should not discourage intake of conventional fruits and vegetables, especially because organic produce is often expensive and inaccessible to many populations”.

While the study does have certain limitations, the general conclusion still stands – a natural diet can help protect against diseases. It’s important to remember though that this should be paired with an active and healthy lifestyle in order to maximize its effectiveness.

For overall health, current evidence indicates that the benefits of consuming conventionally grown produce are likely to outweigh the possible risks from pesticide exposure”.

Organic or not, fruit and vegetables ought to be a staple for most meals.

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