ORGANIC DIET CUTS CANCER RISK
Eating organic can significantly cut your risk of developing cancer, according to a study published in October in JAMA Internal Medicine. French scientists from the Institut National de la Recherche Agronomique ( INRA) and other agencies analyzed the diets of 68,946 participants and found a 25 percent decrease in risk of all types of cancer among regular consumers of organic foods, compared to people who eat organic less often. This association was particularly marked in breast cancer among postmenopausal women ( 34 percent decreased risk) and lymphoma ( a staggering 76 percent decreased risk). Other factors that may impact cancer risk, including socio- demographic factors, lifestyles, and family history, did not change the results.
Although researchers noted that a causal link between eating organic and decreased cancer risk cannot be established on the basis of this single study, the results suggest that a diet rich in organic foods may limit the incidence of cancer.