Reduce the Risk of Lung Cancer With Organic Food

When it comes to the fight against cancer, diet matters. A new study finds that frequent consumers of organic foods have a lower risk of some types of cancers, but it's not clear whether the low-risk association is due to the organic food or other factors.

Broccoli, cauliflower, cabbage, bok choy and brussels sprouts contain sulforaphane, a powerful cancer fighter. Eating them organically may help reduce the risk of lung cancer.

Reduced Exposure to Pesticides

There is little doubt that eating a variety of fruits and vegetables is beneficial for your health. But whether your veggies are organic or conventionally grown may have a significant impact on your lung cancer risk.

Eating organic food can lower your exposure to pesticides, which can be ingested through four major routes of entry: dermal (skin), inhalation (lungs), oral (mouth) and eye. Some studies suggest that when you eat organic, you reduce the levels of these pesticides in your body and urine.

But this is just one study and there's a lot more work to do. Chavarro said his team's research shows that it's not a given that people who eat more organic foods have lower levels of pesticides in their bodies. In his podcast, he explained that different conventional foods can be more or less "dirty," and this could explain why some people's urine has higher levels of pesticides when they switch to an organic diet.

Reduced Exposure to Chemicals

Lung cancer is one of the most common forms of cancer, and it’s especially common in smokers. It can be caused by exposure to industrial chemicals, such as those released from burning petroleum, leather, formaldehyde and nickel refining. Lung cancer symptoms often include difficulty breathing, coughing and blood in the sputum.

People who choose to eat organic foods are not only cutting down on the amount of pesticide residue they consume, but they’re also lowering their overall risk for cancer, according to the new study published in JAMA Internal Medicine. The most frequent consumers of organic fruits, vegetables, dairy products and meats had a 25 percent lower cancer risk than people who ate conventionally grown foods.

While this study is a good jumping-off point for more research on the relationship between organic food and cancer risk, there’s a lot we already know about how diet impacts health. AICR’s Healthy Recipes page offers a variety of nutritious recipes that can help you reduce your cancer risk.

Better Nutrition

While it’s important to avoid smoking, adding more fruits and vegetables to your diet can also help reduce your risk of lung cancer. For example, spinach, kale and broccoli are good sources of folate, an essential B vitamin for cellular repair. Folate is especially important for smokers since smoking drains the body’s stores of this nutrient.

Additionally, green and black teas are rich in an antioxidant called catechin. It has been shown to offer protection against lung cancer. Other protective flavonoids include kaempferol, found in cruciferous vegetables like Brussels sprouts and apples; and quercetin, which can be found in onions, berries and apples.

Despite these benefits, more research is needed before we know whether organic foods really lower the risk of developing lung cancer. Until then, the American Institute for Cancer Research encourages everyone to continue to enjoy a balanced diet that includes whole grains, low-fat dairy and plenty of fruits and vegetables.

Better Environment

Organic foods are typically grown and processed without synthetic chemicals, such as pesticides, artificial fertilisers or irradiation. This makes them better for the environment. The farming practices also reduce soil erosion, water pollution and help maintain the health of ecosystems.

The researchers found that people who eat organic food have a lower risk of developing certain types of cancer. This includes postmenopausal breast cancer, non-Hodgkin's lymphoma and other forms of lymphoma. It also helps to prevent colorectal cancer and skin cancer.

One possible reason for the reduced cancer risk is that organic foods are healthier than conventionally-grown produce. However, it is important to remember that organic foods are not necessarily healthy if they contain a lot of sugar, salt and fat.

The study has its limitations, such as the fact that it is hard to know exactly what people eat at restaurants and friend's houses. Also, it is difficult to verify which chemicals people ingest via their diet. Nevertheless, the findings are promising and further research is needed.

Frequently Asked Questions

What are organic beauty products?

Organic Beauty Products contain natural ingredients without artificial chemicals, such as parabens and phenoxyethanol. These ingredients are commonly found in conventional beauty products like cosmetics, shampoos, and perfumes.

Organic beauty products can also be made without animal testing, and they do not contain any genetically altered organisms (GMO).

The USDA defines organic as "a system for production that fosters recycling of resources". It has been used over the years to describe foods grown without pesticides.

In recent years, there has been an increasing demand for eco-friendly beauty products because of the harmful effects of chemical substances on our bodies.

These include cancer, allergies, skin irritation, hormonal imbalance, and premature aging.

Organic beauty companies believe in creating safe and healthy products while protecting the planet.

What are the best organic vegetables for you?

Organic vegetables provide the most healthy and nutritious food for people. They are considered to be the healthiest foods on earth.

Organic produce is organically grown without pesticides. These chemicals pose severe risks to our health and environment.

Organic produce also has more nutrients, vitamins minerals, antioxidants and phytonutrients. They also contain more fibre, essential fatty acids, enzymes, fiber, and enzymes. Organic produce is more nutritious and healthier.

Organic vegetables taste great and are safe to eat. There are no known side effects associated with consuming organic produce.

You can find organic fruits and veggies at any grocery store. Organic produce can be found at any grocery store as long as it is produced in accordance with USDA guidelines. This means that they must meet the standards established by the United States Department of Agriculture.

Why should you buy organic?

Conventional agriculture has been linked to several health problems, including asthma, allergies, obesity, diabetes, cancer, birth defects, hormone imbalances, and other diseases. Healthy choices must be made when purchasing food.

The Environmental Working Group has the following tips for choosing "cleaner" food.

Always purchase organic fruits, vegetables and other products whenever possible.

USDA organic labels should be used on meat, poultry and eggs as well as milk, cheese, yogurt, butter, honey, and other dairy products.

Avoid processed foods labelled "natural"/ "no additives."

Make sure you read through all the ingredients. If an ingredient isn't listed, it may be added during processing.

You should choose fresh meats rather than frozen or canned. Frozen and canned foods often contain less nutrient-rich ingredients like high fructose corn syrup.

Does organic mean it is pesticide-free?

Organic food is naturally chemical-free and grows without pesticides. This means organic food is free from pesticides and fertilizers.

Organic produce contains more nutrients and is healthier than conventionally manufactured foods, as it does not contain any harmful additives.

The USDA National Organic Program (NOP) requires farmers to follow strict guidelines for growing crops certified as organic.

These guidelines address soil preparation, crop rotations, pest control, water conservation, harvesting, and other practices.

Organic farming methods also benefit wildlife and natural environments.

Are organic meats better?

If you've been paying attention for any time, you probably already know the answer to this question. This is the crux of it: organic food has been growing in popularity while conventional food has fallen out of favor.

The reason why organic foods continue to rise in popularity is that they are healthier for us. Organic products are not only safer for our health but also reduce pollution and waste.

There are many sides to this coin. Organic produce takes more time to grow and requires greater resources. Organic food is generally more expensive than nonorganic.

Organic meats can be more expensive that those from conventionally raised animals. However, there are ways to reduce these costs without sacrificing quality.

Buy local to save money. Buy locally grown vegetables and fruits to help keep prices low. Farmers receive incentives to grow healthier crops.

You can also look for deals to reduce costs. When you purchase organics, there are often discounts.

Finally, another way to save money is by eating less meat. Due to the cost of raising livestock, meat production can be expensive.

Organic food is healthier for the planet and our bodies than conventional food, but it's important to not overlook its cost.

Statistics

• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)

External Links

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• Summary


• Clean Fifteen (tm) Conventional Produce Using the Least Pesticides

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• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

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• USDA

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• PubMed Evaluation of the micronutrients in plant foods made by conventional and organic farming methods.


• Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed

How To

Organic foods: Are they safer and more nutritious?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Crop rotation, cover crops and the use of compost animal manure, wastewater recycling, and integrated pest management (IPM) are some examples of organic farming.

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. NOP regulations assure that organic agricultural products comply with the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require an annual audit of the operations in order to confirm compliance with stringent standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 2013 sales. That year, retail spending on certified organic products totalled nearly $1.5 billion, representing a 23 percent increase since 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. A separate analysis of 11 publications from 2012 produced similar results.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

Resources:

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