Image: Elmastudio, jippi, our kale is growing beautifully in the garden, Flickr, Creative Commons Attribution-NoDerivs 2.0 Generic
Two commentary pieces question the findings of the study “Association of Frequency of Organic Food Consumption With Cancer Risk”, which claims that higher organic food consumption is associated with a lower risk of cancer. The pieces point out that only two cancer types showed a statistically significant reduction in risk, and that the reduction in cancer risk only appeared to hold true for older women, not men, younger adults or people with a high overall quality of diet.
Read the commentaries here (Patrick Clinton for the New Food Economy) and here (Gideon Meyerowitz-Katz for the Guardian). See also the Foodsource resource How are food systems, diets, and health connected?
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