In 2018, for the first time, researchers published a study suggesting that eating an organic diet reduced the risk of developing cancer by 25%. However, further work was needed to establish a causal link.
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Organic food reduces oxidative stress
Four years later, a team of researchers in Cyprus succeeded in identifying a biological effect at the molecular level that could explain these results. They observed that the more a person ate organic food, the less they developed symptoms of oxidative stress.
Oxidative stress is involved in various chronic pathologies, in particular cancers, neurodegenerative diseases and diabetes. And for these scientists, there is no doubt that this effect is linked to the presence of synthetic pesticide residues in conventional food.
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An important study to raise awareness of the need to eat well
'Interventional studies like this one are very important,' says toxicologist Robin Mesnage who was interviewed by Le Monde. Indeed, he adds, epidemiological studies alone are not enough to arrive at the certainty of an intrinsic beneficial health effect of organic food. Mesnage adds:
It has been clear for a long time that people who eat organic food are healthier than those who eat non-organic food, and we also know that it is often because these people have a better lifestyle.
In any case, this is further proof that we should pay attention to the way we eat and adopt a healthier diet.
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