Higher consumption of organic food linked to lower cancer risk, research suggests
In “Science Now,” the Los Angeles Times (10/22, Kaplan) reports that “a study of nearly 70,000 French adults who were tracked for an average of 4.5 years found that those who ate the most organic foods were less likely to develop certain kinds of cancer than the people who ate the least.” The findings were published in JAMA Internal Medicine.
CNN (10/22, Scutti) reports that researchers found that “those who ate the most organic food were 25% less likely to develop cancer.” CNN adds that “specifically, they were 73% less likely to develop non-Hodgkin lymphoma and 21% less likely to develop post-menopausal breast cancer.” The investigators found that “even participants who ate low-to-medium quality diets yet stuck with organic food experienced a reduced risk of cancer.”
