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Organic Foods Help in Reducing Cancer Risk?

There is so much talked about the importance of a good diet and exercises when it comes to reducing cancer risk. Recently, researchers emphasize the importance of organic foods as well to reduce the overall risks.

A recent study has revealed that consuming organic foods on a daily basis might help in reducing the overall risks of developing cancer in the long run. The study was presented through a report that was published in the leading journal named JAMA (Journal of the American Medical Association). The study is known to have analyzed around 68,946 men & women towards determining how often they used to ear organic food. The scientists made a follow-up of the participants for around 4 years to assess the overall risk of cancer. During the study, around 1,340 participants had developed cancer.

Results of the Study

The results of the given study revealed that the higher consumption of organic foods helped in reducing the overall risks of developing cancer by as much as 25 percent. Organic foods and their consumption has been strongly linked with the reduced risk of developing post-menopausal breast cancer and non-Hodgkin’s Lymphoma.

Top Requirements for Consuming Organic Foods

The USDA (United States Department of Agriculture) has set stricter guidelines for the overall production as well as labeling of the organic food items. Here are some of the major highlights:

  • Organic Foods should be Produced without GMOs (Genetic Engineering): Genetic engineering is referred to as the process of transferring vital genetic information from a single species to another towards achieving a specific trait. A major concern about using GMOs is that they tend to have higher utilization of glyphosate –a potential human carcinogen as declared by IARC (International Association of Cancer Research). Therefore, the organic food production should be free from the influence of genetic engineering.
  • Organic Foods Should be Produced Without Using Ionizing Radiation): Ionizing Radiation process is typically used on meats, fresh fruits & veggies, and traditional spices for preventing them and increasing the overall shelf life. While the process does not make the food items radioactive, a recent study from the Center for Food Safety revealed that ionizing radiation in some way leads to the compromising of the food quality.

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