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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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