Across Regions, Fresh/ Table, Health/Nutrition/Food Safety, Research, Studies/Reports

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

Editor & Publisher: Lukie Pieterse


Feel free to get in touch with Lukie!
He’ll be happy to share your company’s news stories on Potato News Today:
lukie@potatonewstoday.com
Connect on LinkedIn
Follow on Twitter
About us

Stay updated with breaking news

Enter your email below for news story notifications.

Translate this site

Blog Stats

  • 1,836,631 reads of our news stories

LOCKWOOD Mfg

PULSEMASTER

FAM Stumabo

FPS Food Process Solutions

AVR

Scotts Precision Manufacturing

TOMRA FOOD

GRIMME