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New cancer-risk study looks at value of organic food consumption

A new study published in JAMA Internal Medicine online suggests eating organic food could lower the risk of cancer, reports The Packer. In the study titled the “Association of Frequency of Organic Food Consumption With Cancer Risk,” authors said a population-based cohort study of 68,946 French adults found a significant reduction in the risk of cancer was observed among high consumers of organic food.

The meaning of the findings, according to researchers, is that a higher frequency of organic food consumption was associated with a reduced risk of cancer.

An invited guest commentary on the study, also published Oct. 22 on JAMA Internal Medicine website says that a particular weakness of the study is the fact that the organic food questionnaire was not validated. “It is unclear what the intended exposure, organic food consumption, was actually measuring,” the author said. The commentary said more research is needed.

While the link between cancer risk and organic food intake is still uncertain, the commentary said there is compelling evidence that improving other factors, such as body weight, physical activity, and diet, can lower cancer risk.

Read the full report on the study in The Packer