Julia Baudry, an epidemiologist from the Institut National de la Sante et de la Recherche Medicale in France, led a research that looked at the various diets of almost 70,000 French men and women.
The participants were observed for a period of more than four years, with a number of 1,340 cancers registered during the timeframe. 459 developed breast cancer, 180 developed prostate cancers, 135 developed skin cancer, 99 developed colorectal cancers, and 47 developed non-Hodgkin lymphoma.
A French study of nearly 70,000 people has determined that higher intake of organic foods is linked to a lower risk of some types of cancer.
What the French investigators find is that people who report consuming more organic foods have a lower risk of cancer overall. Scores that were closer to 32 indicated that the participant consumed more organic foods, and the closer to zero, the less organic food the participant consumed.
"Promoting organic food consumption in the general population could be a promising preventive strategy against cancer", the authors concluded. According to the study, organic quantities of organic vegetables and other pesticide and other harmful chemicals are not equal, so their intake reduces the risk of cancer.
The organic food questionnaire was also not validated, making it unclear what researchers were actually measuring.
Researchers at the Sorbonne Paris Cité Epidemiology and Statistics Research Centre (INRA, Inserm, University Paris 13 and CNAM) conducted the epidemiological study.
Joanna Lewis, director of policy at the Soil Association, said: "Healthier diets and organic food should be a right for all, not a privilege for the few".
Dr Jorge Chavarro from the Harvard School of Public Health has analysed the results.
"In general, we know that healthier diets are better for you from cancer risk", said Dr. Shepard.
"These factors may may have led to a lower cancer incidence herein than the national estimates, as well as higher levels of organic food consumption in our sample". Bean sprouts and soy are also good anti-cancer food.
"As a result, organic products are less likely to contain pesticide residues than conventional foods". According to the tenders, most of the people in the study were less fat, non-smoker and less alcohol consumption.
"And for these 16 foods, we summed up the answers and provided an organic food consumption score after which we examined the association between these organic scores and cancer risk".
She explained among the environmental risk factors for cancer there was growing evidence of a link between exposure to pesticides notably in farm workers and cancer development.