According to a study published in October in the journal JAMA Internal Medicine, a decrease in the risk of cancer was observed in people who consume organic foods.

Organic food production involves avoiding the use of chemical fertilizers and pesticides, crop rotation and other forms of cultivation to maintain soil fertility.

The study was conducted in France, on a number of about 70,000 people, and a significant reduction in the risk of cancer was observed in those who consume a large amount of organic food.

Another study conducted in the UK demonstrated a decrease in the risk of cancer only in the case of non-Hodgkin lymphoma.

People who buy organic foods are usually convinced that this is a better choice for their health and are willing to pay a high price for them. However, until now there has been no evidence of the beneficial effects that these foods have.

The study conducted over 5 years showed that those who frequently consumed organic foods had a 25% lower risk of developing cancer than those who never ate organic products.

The number of organic food stores has begun to increase in recent years, both in Europe and America. In order for these foods to be certified as organic by the Department of Agriculture, their production process must not use synthetic fertilizers, pesticides and must not contain genetically modified organisms. Meat can be produced by feeding animals organic food and without the use of hormones or antibiotics.

The reduction in the risk of lymphoma was not so surprising, since previous epidemiological studies have shown that people exposed to pesticides, such as farmers, have a higher incidence of lymphoma.

One reason why organic diets may lower breast cancer risk may be that pesticides are endocrine disruptors that mimic the functions of estrogen, a hormone that plays a role in breast cancer.

Harvard nutrition experts have called for more studies to confirm these findings, saying the researchers failed to test participants’ pesticide levels to validate their exposure.