Organic foods linked with a reduced risk of cancer

People who eat more organic products, less risk of the development of certain types of cancer, according to a new French study.

It has been shown that those who consumed the highest amount of organic products, the probability of developing cancer were on average 25% less compared to those who consumed them the most. In particular, the probability of non-Hodgkin’s lymphoma was reduced by 73%, breast cancer in postmenopausal women by 21%.

You must keep in mind that a healthy diet (rich in fruits and vegetables), regardless of whether you eat organic or conventional products, and high physical activity are important factors in protection against development of certain cancers and other diseases, says study author Julie Beaudry (Baudry Julia) from the French Institute of health and medical research INSERM (French Institute of Health and Medical Research INSERM) in Paris.

However, it is somewhat cautious in their assessments. In her opinion, this observational study cannot in principle prove that consuming organic products leads to a decrease in the probability of developing cancer. Researchers only suggest that diet is organic based can reduce the risk of cancer.

In the production of organic products are not allowed to use synthetic fertilizers, pesticides and genetically modified organisms (GMOs). Is also restricted use of certain veterinary drugs such as antibiotics.

Although some previous studies show that agricultural chemicals may be associated with the development of certain types of cancer, researchers have no clear idea about whether organic products to reduce the risk of its development.

In the new study, published in JAMA Internal Medicine, almost 69,000 adults responded online to questions about their diet.

The researchers focused on 16 types of organic products: fruits, vegetables, products based on soy, dairy products, meat and fish, eggs, grains and legumes, bread and cereals, flour products, vegetable oils and condiments, Breakfast cereals, coffee and tea, wine, biscuits, chocolate and other sweets, other foods and dietary supplements.

Participants in the survey assessed according to the score system, placing from 0 (those who did not consume organic products) to 32 with the highest levels of their use. In the group with the lowest consumption of organic products the average score was 0.72, compared with 19.4 in the group with the highest level of consumption.

In General, in 4.5 years after completion of the surveys, participants developed 1340 new cancers. The most common were: breast cancer, prostate cancer, skin cancer, colorectal cancer and lymphoma.

In addition to the observational nature of the study, which cannot prove causality, there is another shortcoming of the study, which is that the researchers did not take into account the reason why some people never used organic products.

Researchers have only determined that people who consumed a greater number of organic products, most were married, had higher income and educational level, consume less red and processed meat, and less consumption of alcohol.

With questions about the use of organic products can the behavior but not the causes of such behavior. He who did not consume organic products due to their high cost, were considered along with those who did not use them simply because they didn’t like. Although in both cases it can cause the same level of biological impact, these people differ in their motivation and probably in many other aspects of their behavior regarding health, which ultimately may explain the observed differences in the risk of cancer – said, commenting on the study, Dr. Jorge Chavarro (Jorge Chavarro), a researcher from the School of public health. T. Chan of Harvard University (Harvard T. H. Chan School of Public Health).

Dmitry Kolesnik