Eating regularly so-called organic foods, made or grown without the use of synthetic pesticides, growth regulators and artificial food additives, does not reduce the risk of cancer in women. These are the results of a large-scale study conducted by Oxford University among middle-aged British women at the initiative of the Cancer Research UK Foundation.. Study results published in British Journal of Cancer.

The authors recruited more than 600,000 British women aged about 50 to participate in the study, asking them about their consumption of organic food.. The researchers then tracked the health status of the participants for nine years for the development of the 16 most common types of cancer.. During this period, such diseases were diagnosed in approximately 50,000 women, according to Pannochka, an online publication for girls and women aged 14 to 35.. net Comparative analysis of cancer rates showed no difference in the risk of developing malignant neoplasms between a group of 180,000 women who, according to them, never ate organic foods, and those 45,000 women who constantly and regularly ate exclusively free from.

Analysis by specific types of cancer showed a slight increase in the risk of developing breast cancer among those who ate organic food, but the authors believe that these aberrations may be due to coincidental factors.. In addition, there was a reduced risk of developing non-Hodgkin's lymphoma among adherents of organic nutrition, which, as noted by one of the authors of the study, Professor Tim Key, requires further study..

Organic food grown without the use of pesticides, hormones, antibiotics, and so on, is usually positioned by manufacturers as healthier and safer than conventional food, as it is cleaner and contains more vitamins, minerals and other nutrients.. Organic products are often twice as expensive as traditionally grown products, but despite this, their popularity among the population of developed countries has increased tremendously in recent decades.. So, in the US, from 1997 to 2011, the organic food market grew from $3.6 billion to $24.4 billion..

Meanwhile, the advantages of organic products over conventional ones have been called into question by scientists for the first time.. So, according to the results of a large-scale study by experts from Stanford University (USA), published in September 2012, organic food is no more healthy and safe for human health than conventional food.. At the same time, the conclusions reached by Stanford specialists generally coincide with the results of a study conducted by scientists from the London School of Hygiene and Tropical Medicine in 2009..

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