Organic food doesn't reduce women's chances of developing cancer
The risk of developing cancer is the same among women who eat organic food and those who don't, concludes a study from the University of Oxford in the U.K.
While the definition of "organic" can vary from country to country, it generally refers to food produced without the use of synthetic pesticides or chemical fertilizers.
Scientists collected data on more than 600,000 middle-aged women for almost a decade, including information on their diet and the number of participants who developed 16 specific types of cancer. Approximately 180,000 women reported never having eaten organic food over the course of the study, compared with about 45,000 women who said they always or usually ate organic food. Researchers said they found no difference in overall cancer risk between the two groups.
The researchers then looked for discrepancies between the two groups when it came to the 16 specific types of cancer under study. They found that the women who reported always or usually having eaten organic food had a slightly higher risk of breast cancer and a slightly lower risk of lymphoma; the risk, however, could have been influenced by other factors or simply by chance, researchers said.
The study’s findings, published in the British Journal of Cancer, suggest that eating a healthy diet—including enough fruit and vegetables—is what’s important, not whether the produce is organically-grown or otherwise.