CIBI ORGANICI E CANCRO
Higher Intake of Organic Foods Tied to Lower Cancer Risk
By Amy Orciari Herman
Higher intake of organic foods is associated with lower risk for breast cancer and lymphomas, a JAMA Internal Medicine study suggests.
Nearly 70,000 French adults reported how often they consumed 16 types of organic products (e.g., fruits, vegetables, dairy items) and then were followed for roughly 5 years. During that time, over 1300 new cancers were diagnosed. After adjustment for overall diet and other confounders, cancer risk decreased as organic food consumption increased. In particular, adults with the highest intake of organic foods had a 24% lower risk for cancer than those with the lowest organic intake.
When examined by cancer type, the risk reduction was limited to postmenopausal breast cancer and lymphomas.
Commentators point to numerous study limitations and urge caution in interpreting the findings. They write, "For overall health, current evidence indicates that the benefits of consuming conventionally grown produce are likely to outweigh the possible risks from pesticide exposure. Concerns over pesticide risks should not discourage intake of conventional fruits and vegetables, especially because organic produce is often expensive and inaccessible to many populations."