Organic food reduces the risk of cancer

The 68,946 people were enrolled in the NutriNet-Santé Study online with classification into four quartiles according to consumption of 16 groups of organic products and were investigated for a mean of 5 years.

People with the highest frequency of organic food intake had a 25% lower relative risk for cancer during follow-up compared with those with the lowest frequency. The problem is that organic products are often expensive and inaccessible to many populations.

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