The term “organic” is defined as foods grown on contaminant-free land without pesticides or herbicides. There are many reasons why people choose organic foods. One of the reason is that organic food does expose you to fewer pesticides, especially organophosphates, which have been linked to adverse health outcomes. However, according to American Institue Cancer Research (AICR), the concern is mostly for agricultural workers who are regularly exposed to the chemicals. There is no evidence that the trace exposure the average person receives from eating food treated with organophosphates leads to detrimental health effects. According to the Food Quality Protection Act, passed in 1996, it requires that the Environmental Protection Agency (EPA) ensure that levels of pesticides on food are safe for children and infants.
For this time, it is not known whether organic foods help reduce cancer risk more than non-organic counterparts. If you do opt for organic, remember that organic cookies, chips, and other snacks can contain exactly the same amount of calories, fat, and sugar as conventional brands and are not deemed “healthy” simply because they are organic.
The American Institute for Cancer Research (AICR) stated that there is little research on organics and cancer risk and that the only conclusion that can be drawn for this time is to practice eating a diet of mostly plants and vegetables, organic or conventional, reduces the risk of cancer.
Keep in mind that fruits and veggies are rich in antioxidants and phytochemicals, which research shows can protect cells from harmful toxins in the environment as well as prevent cell mutations and damage.
Conclusions:
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Sources:
- The American Institute for Cancer Research
- Environmental Protection Agency (EPA)