Women who eat organic foods always or most of the time have the same likelihood of developing cancer as women who eat conventionally produced foods.
March 28/Oxford, England/Oxford University -- Women who eat organic foods always or most of the time have the same likelihood of developing cancer as women who eat conventionally produced foods, according to an Oxford University study.
Kathryn Bradbury and colleagues in Oxford's Cancer Epidemiology Unit found no evidence that a diet grown free from pesticides reduced a woman's overall risk of cancer.
The researchers asked around 600,000 women aged 50 or over whether they ate organic foods as part of the Million Women Study. They looked at how many of the women developed 16 of the most common types of cancer in a nine-year period following the survey. Approximately 50,000 women developed cancer in this period.