A new study of almost 69,000 people finds a significant reduction in the risk of developing cancer among people who eat an organic diet. Lymphomas, the cancers commonly found in people with ME/CFS (myalgic encephalomyelitis/chronic fatigue syndrome), were reduced by a whopping 76%. The risk reduction is 86% for Non-Hodgkins lymphomas. Overall cancer risk was reduced by 25% when compared to people who never consume organic foods.
The study gathered data from 68, 946 French organic food consumers between 2009 and 2016. Participants reported their consumption frequency of labeled organic foods (never, occasionally, or most of the time).
The research team hypothesized that lower exposure to pesticide residues on food is the reason for the dramatic decrease in cancer. This is supported with a body of research showing that organic crops have lower levels of pesticide residues, and that eating organic food decreases your exposure to pesticides.
This is the first study on such a large scale to find such clear support of organic foods. The well-designed study allowed the research team to follow up with the 68,946 participants over several years to see how their food choices impacted cancer risk, while controlling for confounding variables like dietary patterns and other lifestyle factors.
Research-Based Support For Organics
Research linking organic diets with a lower impact on health is becoming more common.
There is no disputing that cancer is becoming an epidemic in the US. It is diagnosed in new patients over a million times per year and is estimated to kill over 600,000 people in 2018 alone.
It just makes sense to do whatever we can to reduce our risk of cancer. Eating organically is, in my opinion, the hands-down simplest way to do this. But what about you? Is eating organic beyond the limits of your food budget?