October 25, 2018 – A new study reported in the New York Times on October 22nd examines the relationship between an organic food-based diet and cancer risk. Funded entirely by public and government funds at the Center of Research in Epidemiology and Statistics Sorbonne Paris Cite, researchers collected data for five years on the consumption frequency and dietary intake of 68,946 French adults, primarily women.

They concluded that a higher frequency of organic food consumption was associated with a reduced risk of cancer. The most frequent consumers of organic food had 25 percent fewer cancers overall than those who never ate organic. Participants that ate the most organic foods had a significant drop in the incidence of lymphomas and postmenopausal breast cancers.

Although more research is needed to confirm these findings, choosing organic is a good idea for many reasons and one we’re behind wholeheartedly!

Reach the full report.