Eating organic foods frequently may lower the overall risk of developing cancer, according to a study published in JAMA Internal Medicine, reports CNN. Those who ate the most organic food were 25 percent less likely to develop cancer. Even participants who ate low-to-medium quality diets yet stuck with organic food experienced a reduced risk of cancer. Specifically, they were 73 percent less likely to develop non-Hodgkin lymphoma and 21 percent less likely to develop post-menopausal breast cancer.
The authors theorized that there was a significant reduction in contamination when switching from conventional foods to organic foods. "If the findings are confirmed, promoting organic food consumption in the general population could be a promising preventive strategy against cancer," said lead author Julia Baudry. Full Story
Related: Albertsons Debuts Online Specialty Marketplace; Farmers Charged With Selling Non-Organic Grain as Organic.
from Specialty Food News https://ift.tt/2OMuurx
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