New Study Finds Eating Organic Foods Greatly Reduces Cancer Risk

2 min read

As it turns out, eating organic foods really does make a difference—and not just for the planet. The American Medical Association has just published a pioneering study that draws a strong correlation between eating organic foods and a dramatic decrease in the risk of cancer.

The observational study—conducted by government scientists in France—tracked the eating habits of nearly 69,000 people over four years, focusing on 16 organic products including fruits, vegetables, eggs, grains, dairy, soy-based food, fish, meat and beverages.

What they discovered was dramatic: The people who ate the most organic foods had a 25 percent decrease in the likelihood of developing cancer, including postmenopausal breast cancer, non-Hodgkin lymphoma and all lymphomas.

The authors of the study noted, “Although our findings need to be confirmed, promoting organic food consumption in the general population could be a promising preventive strategy against cancer.”

“This study provides more evidence suggesting pesticides in food may be harmful,” said EWG (Environmental Working Group) Toxicologist Alexis Temkin, Ph.D. “Low levels of synthetic pesticides, including those linked to cancer and other serious health problems, are found in some conventionally grown fruits and vegetables. Especially for those items, choosing organics is better for health as well as for the environment.”

Pesticides that have been linked to cancer, according to EWG, include “the weed killer glyphosate, the active ingredient in Monsanto’s Roundup and the organophosphate pesticides malathion and diazinon.” 

Ken Cook, EWG president, is encouraged by findings of this latest study. “Nobody wants to eat pesticides, and tracking the explosive growth of the organic industry in the U.S. against the flat sales of its conventional counterparts is all the evidence you need to confirm it. Scientists are sounding the alarm on the risks they pose to human health, and consumers are responding.”

Though eating organic is becoming increasingly popular, deciphering which produce has the highest—or the lowest—levels of pesticides can be tricky. EWG updates its Shopper’s Guide to Pesticides in Produce™ annually for shoppers needing help when they head to the grocery store or farmer’s markets. The guide includes the  Dirty Dozen and Clean Fifteen for easy reference.

Slashing cancer risks while eating delicious, healthy food? That’s a movement for which we’re happy to get in line.

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About The Author

Amy Flyntz

Amy Flyntz

Amy Flyntz is a Brooklyn-based writer and the founder of Amy Flyntz Copywriting. She spends her days weaving words to woo the masses, reading memoirs (and her horoscope) and snuggling with her rescue dog, Linus. Amy can be reached at www.amyflyntz.com.



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