Findings of the prospective work of the Institut National de la Santé et de la Recherche Médicale (INSERM).

A study, carried out by the Institut National de la Santé et de la Recherche Médicale (France) with a follow-up of 70,000 people for 54 months, concluded that organic foods reduce the risk of developing any type of cancer by 25% and also There is a 73% less chance of developing non-Hodgkin lymphoma, a cancer of the white blood cells, which are the immune system cells responsible for fighting infections. People who opt for organic foods do not eat the pesticides or contaminants found in foods from conventional agriculture and livestock, and that could be one of the differences when it comes to cancer, according to researchers at the aforementioned Institute, who has published his study in JAMA Internal Medicine.

In fact, eating organic foods may be even more important than the quality of the foods themselves: in research, people who ate pre-cooked meals from those crops were also less likely to develop cancer than those who did not or only occasionally.

The researchers listed 16 organic products, including fruits and vegetables, meat and fish, pre-cooked meals, vegetable oils and dietary supplements, and recorded the frequency with which a group of 70,000 adults ate them. In a period of 54 months, the volunteers were followed up and 1,340 cases of cancer were registered, the most prevalent was breast cancer, with 459 cases diagnosed, prostate cancer (180), skin cancer (135), colorectal cancer (99) and non-Hodgkin lymphoma (47). The overall protective effect of organic foods was 25% for all cancers, 73% for non-Hodgkin lymphoma and 21% for postmenopausal breast cancer.

Access to the original report here

Source: New World