Eating organic does not reduce the risk of cancer in women. Here are the conclusions of a study published on the subject by the British Journal of Cancer. Researchers at the University of Oxford have not found scientific evidence showing that following an organic diet regularly reduces the overall risk of cancer in women.
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Eat organic does not reduce the cancer risk in women. Here are the conclusions of a study published on the subject by British Journal of Cancer. Researchers at the University of Oxford have not found scientific evidence showing that following an organic diet regularly reduces the overall risk of cancer in women.
The researchers asked about 600 women aged 50 and over - choices among the participants of the Million Women Study - if they consumed organic products. They therefore kept track of the development of 16 most common types of cancer in the 9 years following the survey. In that time, around 50 women developed cancer.
The scientists' analyzes they found no difference significant of the overall risk of cancer among the 180 women who declared they had never consumed organic products and the 45 who always or very often chose them.
From the observations of the results obtained, the researchers noted a slightly increased risk of breast cancer it's a reduced risk of non-Hodgkin's lymphoma in women who ate mainly organic products. In any case, as highlighted by the experts themselves, these results could be linked to randomness or other factors.
According to Professor Tim Key, one of the authors of the study, more research will be needed to confirm the results and a possible reduction in the risk of non-Hodgkin's lymphoma thanks to an organic diet. Experts suggest, however, to those who consume conventional products, to always wash fruit and vegetables very well to remove pesticide residues, in case you are concerned about their possible negative effect on health.
Also, the scientists they pointed out that over 9% of cancer cases in the UK could be food-related and that at least 5% of them would be due to a low consumption of fruit and vegetables. In conclusion, they suggest that a diet rich in fruits and vegetables - organic or not - can help reduce the risk of cancer.
It is known that, in general, the nutritional characteristics of an organic product compared to the conventional equivalent do not change. In short, a tomato is always a tomato - even if, according to research from last year, organic tomatoes would be richer in vitamin C and lycopene.
Leaving aside the discussion of the nutrients contained in food, i organic products present in any case advantages not to be underestimated. In authentic organic products, both GMOs and pesticide residues are absent, the risks of which for health and the environment have not yet been assessed in a sufficiently detailed manner. Consequently, it will certainly not be yet another research that will undermine the overall value of organic farming.
What the scientific world should really focus on is represented by real health effects dell 'accumulation of pesticide residues in the organism and eating habits and lifestyles that can cause an increased risk of cancer, along with numerous other factors that can lead to the appearance of such a serious disease.
Marta Albè
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Organic tomatoes richer in lycopene and vitamin C
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