Organic Food May Reduce Cancer Risk

People who regularly eat organic food are much less likelyto get cancer than those who don’t, a major new study found.  This study was done by scientists in France over a four and half year period on 70, 000 volunteers, who were asked how often they ate organic fruit, vegetables, meat, dairy, and other products. During that time, 1,340 of them developed cancer.

Researchers found that the quarter of participants who ate the most organic food were 25 percent less likely to get cancer than the quarter who ate the least- even after taking into account age, income, and other risk factors.

The most frequent organic consumers had 76 percent fewer lymphomas, and a 34 percent lower incidence of postmenopausal breast cancers.

The lower level of pesticides in organic food is the most likely explanation for the disparity. Pesticides can mimic hormones in the body and elevate cancer risk.

The *EWG (Environmental Working Group) made a helpful list of the produce to only buy organically grown called the Dirty 12:

1-Strawberries

2-Spinach

3-Nectarines

4-Apples

5-Peaches

6-Pears

7-Cherries

8-Grapes

9-Celery

10-Tomatoes

11-Sweet Bell Peppers

12-Potatoes

*The EWG is a non-profit, non-partisan organization dedicated to protecting human health and the environment. The EWG’s mission is to empower people to live healthier lives in a healthier environment. With breakthrough research and education, we drive consumer choice and civic action.

Source of the article: The Week and The Los Angeles Times