Organic food's demand is on the rise now. Economic data from the Organic Trade Association's 2018 survey shows that in the US alone, about $45 billion worth of sales has increased. The reason behind is more and more people appreciate how this food can help them live longer. But is this true? Are the additional costs for these foods worth it? A study published in JAMA Internal Medicine further explained this.
The study, where a total of 68,946 people have participated, revealed a more detailed explanation of how these organic foods can help one's body. According to the Cancer Network, the results showed people who consume more organic foods could experience up to 25 percent lesser risks of getting cancer as compared to those who don't.
Researchers were able to dig deep into the results after observing and studying their participants' three 24-hour records that features everything they've eaten during the whole two-weeks research period. Participants were required to take note all the food they ate from fruits, dairy, vegetables, grains, pies, crackers, supplements, and sweets to drinks such as water, coffee, milk, juice, and teas.
Julia Baudry, the study's lead author and a researcher of the Center of Research in Epidemiology and Statistics Sorbonne Paris Cite of the French National Institute of Health and Medical Research, shared how she and her co-authors were amazed on how the research went well especially with what they've discovered. According to her, though they are already aware of the healthy benefits organic foods can bring, she and her group still never expected these nature's gifts could be a solution to reduce cancer risks.
However, some health experts were able to discern the study's limits, as posted by NY Times. According to them, the authors were unable to observe other factors that can affect the results of the study. These factors include the participants' pesticide residue levels, the family's health background, radiation exposure, and lifestyle.
Dr. Frank B. Hu, the chairman of the department of nutrition at Harvard's T.H. Chan School of Public Health, said: "the results are still preliminary, and not sufficient to change dietary recommendation about cancer prevention." He also added though the result is already promising, a more concrete and long-term study is needed to increase its accuracy to make it more beneficial to the field of medicine. Hu further emphasized the need for government agencies to work together to take this study to the next level.
