Organic foods don’t reduce cancer risk
MAIL ONLINE – Mar. 28, 2014 – A British study of 600,000 women has found that eating organic food had no affect on cancer risk. The study followed women over 50 for nine years asking them about diet and organic food consumption. More than 50,000 of them developed one of 16 cancers during that time. When the researchers at the United Kingdom Cancer Research Fund analyzed the data and compared the 45,000 who regularly consumed organic food to the 180,000 who never did, they found no difference between the two groups in terms of cancer. The study is part of Oxford University's ongoing Million Women Study. The results of this analysis were published in the British Journal of Cancer, which is owned by Cancer Research UK.
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