Study suggests organic food can reduce cancer risk
A study in France led by Julia Baudry looked at the diets of almost 70,000 adults in the mid 40s average and concluded that those eating organic food frequently have an overall lower risk of developing cancer such as non-Hodgkin lymphoma and postmenopausal breast cancer.
The authors of the study hypothesize that a possible explanation for the inverse relationship between the organic food consumption and a reduced risk of cancer is the decrease of contaminants such as pesticides.
Well, it has been suggested that people who eat organic food are inclined to have a healthier lifestyle and habits which could in some way lower cancer risk. Although the presently the study is not conclusive nonetheless studies have demonstrated a correlation between organic food consumption and pesticide levels in urine.
In the meantime, eating more fruit and vegetables, regardless of organic or non-organic, less red meat, less processed food, and exercise regularly is the way to go.