Having plenty of organic produce in your diet can decrease a person’s risk of getting cancer by up to 86%, that’s according to the results of a recent survey carried out by the Centre of Research in Epidemiology and Statistics Sorbonne Paris.
The survey, which was published in the JAMA Internal Medicine and paid for entirely by public and government funds, was carried out on 70,000 French adults in total. The results of the survey and research found that those who consumed high levels of organic produce, such as vegetables, dairy and other produce, had a much lower risk of developing cancers such as postmenopausal breast cancer and lymphomas.
In most cases, the overall risk of cancer was cut by 25%, while rates of skin cancer and breast cancer (post menopausal) in those who consumed organic produce were down by more than 33%. The most interesting result, however, is that an organic diet can enable a person to decrease the risk of developing non-Hodgkin lymphoma by up to 86%.
An organic diet, the study revealed, had little to no effect on prostate and bowel cancer types. The reason behind the decreased risk of developing cancer, the team behind the study claim, is down to a lack of pesticides being used.
“Our results indicate that higher organic food consumption is associated with a reduction in the risk of overall cancer.” Said Lead author Dr Julia Baudry of the Centre of Research in Epidemiology and Statistics Sorbonne Paris.
“Organic food standards do not allow the use of synthetic fertilisers, pesticides, and genetically modified organisms and restrict the use of veterinary medications…As a result, organic products are less likely to contain pesticide residues than conventional foods.” She continued.
How the test was conducted -
As mentioned, over 70,000 French people were involved in the survey, approximately 78% of which were female.
The team of researchers analysed the health of each participant in the seven-year period from 2009 to 2016, getting them to notify researchers if and when they got cancer.
The group of participants were then divided into groups of four, in accordance with the amount of organic food they regularly consumed. All results were then analysed by the team, before they found that those who consumed the most organic materials were less likely to develop cancer. In fact, the difference between the top consuming organic groups and the bottom was 25%.
“Our findings revealed a negative association between high organic food scores and postmenopausal breast cancer, Non-Hodgkin Lymphoma, and all lymphomas.” Dr. Juila Baudry explained.
“We did expect to find a reduction, but the extent of the reduction is quite important,” Julia Baudry added.
Dr. Baudry noted that although the study does not prove the reduction in the risk of developing organic through eating organic, it does show that “an organic-based diet could contribute to reducing cancer risk."
You can examine the full results of the survey here.