"Does Eating Organic Foods Decrease Cancer Risk?" - Lori Smith, MSN, BSN
There are few studies available that evaluate the association between eating an organic food–based diet and cancer risk. However, the results of a recent cohort study reported that French adults who consumed a higher amount of organic foods experienced a reduction in cancer risk. Kelly Hogan, MS, RD, clinical nutrition and wellness manager at the Dubin Breast Center of The Mount Sinai Hospital, spoke about the results of this study. “Subjects in the study consuming a high amount of organic food also consumed more fruits and vegetables, were well educated, and engaged in other health-promoting behaviors. These factors may also have a risk-reducing effect in regards to cancer. According to research to date, nutritional value of organic vs non-organic produce does not differ significantly. Due to the lack of research on organic foods and cancer risk to date and the limitations of this study, the benefits of consuming a diet with adequate fruits and vegetables continue to be an important dietary factor to advocate for, whether or not the food is organic.”
— Kelly Hogan, MS, RD, CDN, Clinical Nutrition and Wellness Manager, The Dubin Breast Center, The Mount Sinai Hospital
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