Research on organic foods and their effect on cancer risk and health from American Institute for Cancer Research
In Partnership with American Institute for Cancer Research
After a recent analysis of research indicating that organic fruits and vegetables may contain more antioxidants than non-organic fruits and vegetables, you may be wondering more than ever about the effects of organic food on your health. The American Institute for Cancer Research (AICR) has paid close attention to research on organic fruits and vegetables and their effect on health, specifically cancer risk.
According to AICR, here’s what you should know about cancer risk and the recent analysis of organics:
- There has been relatively little research on organics and cancer risk, with no clear conclusions except one: eating a diet that is mainly from plants – whether they are organic or conventional – reduces the risk of cancer.
- The recent analysis of research found that overall, organic foods have more antioxidant activity than their non-organic counterparts.
- The analysis found that organic crops contain lower concentrations of fiber and less protein.
- Conventional crops contain four times as much pesticide as organics.
- Plant foods, organic or non-organic, offer a supply of vitamins, minerals, fiber and phytochemicals studied for their cancer-fighting actions.
Whether you’re buying 100% organic, some organic or no organic fruits and vegetables, make sure to get the recommended servings per day for optimal health, healthy weight and reduced cancer risk. Find more recipes and tips to help reduce your risk of various types of cancer at AICR.org, and search for restaurants near you serving fruits and vegetables in the most delicious ways like these