Study Shows No Increased Cancer Incidence from Consumption of Conventional Foods
April 3, 2014
A peer reviewed study conducted by Oxford University and published in the British Journal of Cancer found that there was no difference in cancer rates of middle aged women who consumed organic foods compared to women who ate conventionally grown foods.
This research, released this week, was sponsored by a cancer research charity in the United Kingdom. According to the charity's health information manager, Dr. Claire Knight:
"This study adds to the evidence that eating organically grown food doesn't lower your overall cancer risk. Scientists have estimated that over 9% of cancer cases in the U.K. may be linked to dietary factors, of which almost 5% are linked to not eating enough fruits and vegetables. So eating a balanced diet which is high in fruit and vegetables - whether conventionally grown or not - can help reduce cancer."
While this study reinforces the safety of organically and conventionally grown foods, the study the Alliance for Food and Farming sent in yesterday's update shows the clear health benefits of eating a diet rich in fruits and vegetables. That peer reviewed study from the University College of London found that people who consume 7 or more servings of fruits and veggies a day reduces their risk of premature death by 42%.
Both studies underscore that the best advice for consumers is also the simplest: eat more organic and conventional produce for better health and a longer life. Both are safe and the right choice is to always eat more.