Organic Food Consumption Does Not Lower Cancer Risk

The women reported their consumption of organic food and were followed for cancer incidence over the next 9.3 years. Cox regression models were used to estimate adjusted relative risks for cancer incidence by the reported frequency of consumption of organic foods.

The results showed that over the study period, 53,769 cases of cancer developed. At baseline, 30%, 63%, and 7% of women reported never, sometimes, or mostly eating organic food, respectively. The consumption of organic food was not associated with a reduction in the incidence of all cancer, soft tissue sarcoma, breast, or other forms of cancer, but was associated for non-Hodgkin lymphoma, concluded lead author Kathryn Bradbury, PhD, of the Oxford cancer epidemiology unit, and colleagues. The study was published on March 27, 2014, in the British Journal of Cancer.

“This study adds to the evidence that eating organically grown food doesn't lower your overall cancer risk. But if you're anxious about pesticide residues on fruit and vegetables, it's a good idea to wash them before eating,” commented Dr. Claire Knight, health information manager of Cancer Research UK (London). “Over 9% of cancer cases in the UK may be linked to dietary factors, of which almost 5% are linked to not eating enough fruit and vegetables. So eating a well-balanced diet which is high in fruit and vegetables—whether conventionally grown or not—can help reduce your cancer risk.”

Organic foods are produced under standards set by national and international organizations, with many countries requiring producers to obtain special certification in order to market food as organic within their borders. In general, organic farming responds to specific farming and crop conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are generally not allowed, and organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.

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Oxford University
Cancer Research UK