organic food reduce blood and breast cancer risk

Eating only organic foods could lower cancer risk, a new study claims.

The greatest impact was observed on the risk of non-Hodgkin's lymphoma, which, according to the survey of nearly 70,000 French adults, fell dramatically among those who only ate biologically.

Overall, their breast cancer risks also decreased.

The finding comes amidst a sensational interest in the cancer risks of pesticides, fueled by the Monsanto study this summer, when a jury awarded $ 250 million to a cancer-suffering groundsman after discovering that Roundup Weedkiller had caused his cancer.

The health benefits were much greater for obese people, they found.

However, the diet had no significant effect on colorectal cancer – which is increasing in numbers worldwide – or prostate cancer.

"Our findings suggest that higher consumption of organic foods is associated with a reduction in the overall cancer risk," said Drs. Julia Baudry, Director of the Research Center for Epidemiology and Statistics Sorbonne, Paris.

"We observed reduced risks for specific cancer sites – postmenopausal breast cancer, non-Hodgkin's lymphoma and all lymphomas – in people with a higher frequency of organic foods.

"Although our findings must be confirmed, promoting the consumption of organic food in the population could be a promising cancer prevention strategy."

Organic food standards do not permit the use of synthetic fertilizers, pesticides and genetically modified organisms and restrict the use of veterinary medicinal products.

Consequently, organic products are less likely to contain pesticide residues than conventional foods.

While organic foods are nothing new, more and more studies show how crucial it can be for your health. A recent review found that while pesticide manufacturers question cancer compounds, the amount of evidence showing the relationships is overwhelming.

Earlier this year, a report by the European Food Safety Authority found that nearly half (44 percent) of the standard diet contained one or more chemicals, compared with only 6.5 percent of health food.

Dr. Baudry explained that among the environmental risk factors for cancer there was increasing evidence of a link between exposure to pesticides, especially farm workers, and cancer development.

She added, "While the dose responses of such molecules or possible cocktail effects are not well known, an increase in toxic effects has been suggested already at low concentrations of pesticide mixtures.

"Due to their lower exposure to pesticide residues, it can be hypothesized that consumers with high organic foods may be at lower risk of contracting cancer.

"In addition, natural pesticides authorized in organic farming in the European Union have significantly lower toxic effects than the synthetic pesticides used in conventional agriculture."

But little research was done for her team to reach 68,946 volunteers who had answered a health and lifestyle questionnaire for the French Population Study, NutriNet-Santé, how much organic food they ate.

The researchers then tracked participants' health from 2009 to 2016, and asked them to report if and when they had cancer.

The cohort, which was 78% female and 44 years old on average, has been categorized into four groups based on its organic food values.

Taking into account the known cancer risks, the proportion of top quartile participants who decided to consume organic foods was a fraction of those of certain cancers compared to those in the lower quartile.

Dr. Baudry said, "The results, weighted for known cancer risk, including lifestyle and family history, also showed that organic diets benefited the overweight people most.

With regard to the latter association, previous occupational data indicate a possible interaction between the use of obesity and pesticides on cancer risk.

"It can be hypothesized that obese people with metabolic disorders are more sensitive to potential chemical interferences such as pesticides.

"Our results showed a negative association between high bio-food scores and postmenopausal breast cancer, non-Hodgkin's lymphoma and all lymphomas.

"No association with other cancers was observed."

Participants received a score of 0-32, the number of times they have eaten organic foods from the common food categories such as grains, fruits and vegetables, dairy and meat products and more.

Among the participants, 1,340 first cases of cancer cases were identified during the follow-up phase of the study.

The most common were 459 breast cancers, followed by 180 prostate cancers, 135 skin cancers, 99 colorectal cancers, 47 non-Hodgkin's lymphomas and 15 other lymphomas.

High organic food scores were conversely associated with the overall risk of cancer being 25 percent less for those of the upper quartile compared to the soil.

But Dr. Baudry warned against the limitations of the study that the results would have to be confirmed and that only 90 percent of the cancers would be correctly reported by the participants.

She added that the bio-food effect on cancer was not seen when the cohort was further subdivided to compare people with similar lifestyles, such as how much they smoked and how high the level of education is.

She said, "Looking at several subgroups, the results were no longer statistically significant in younger adults, men, high school graduates and no family history of cancer, never smokers and current smokers, and participants with a high overall nutritional quality score strongest association was observed in obese individuals. "

It was limited to the fact that it was based on volunteers who were likely to be particularly health-conscious individuals, the participants were more "female", well educated, and showed healthier behaviors compared to the French general population.

"These factors may have resulted in a lower incidence of cancer here than the national estimates, as well as higher organic food consumption in our sample."

The paper was published in JAMA Internal Medici

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