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JAMA Intern Med. 2018 Dec 1;178(12):1597-1606. doi: 10.1001/jamainternmed.2018.4357.

Association of Frequency of Organic Food Consumption With Cancer Risk: Findings From the NutriNet-Santé Prospective Cohort Study.

Author information

1
Centre de Recherche Epidémiologie et Statistique Sorbonne Paris Cité, Institut National de la Santé et de la Recherche Médicale (INSERM) U1153, Institut National de la Recherche Agronomique (INRA) U1125, Conservatoire National des Arts et Métiers, Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Bobigny, France.
2
Département de Dermatologie, Hôpital St André, Bordeaux, France.
3
Département de Santé Publique, Hôpital Avicenne, Bobigny, France.
4
Centre de Recherche en Cardiovasculaire et Nutrition, Aix Marseille Université, INSERM, INRA, Marseille, France.

Abstract

Importance:

Although organic foods are less likely to contain pesticide residues than conventional foods, few studies have examined the association of organic food consumption with cancer risk.

Objective:

To prospectively investigate the association between organic food consumption and the risk of cancer in a large cohort of French adults.

Design, Setting, and Participants:

In this population-based prospective cohort study among French adult volunteers, data were included from participants with available information on organic food consumption frequency and dietary intake. For 16 products, participants reported their consumption frequency of labeled organic foods (never, occasionally, or most of the time). An organic food score was then computed (range, 0-32 points). The follow-up dates were May 10, 2009, to November 30, 2016.

Main Outcomes and Measures:

This study estimated the risk of cancer in association with the organic food score (modeled as quartiles) using Cox proportional hazards regression models adjusted for potential cancer risk factors.

Results:

Among 68 946 participants (78.0% female; mean [SD] age at baseline, 44.2 [14.5] years), 1340 first incident cancer cases were identified during follow-up, with the most prevalent being 459 breast cancers, 180 prostate cancers, 135 skin cancers, 99 colorectal cancers, 47 non-Hodgkin lymphomas, and 15 other lymphomas. High organic food scores were inversely associated with the overall risk of cancer (hazard ratio for quartile 4 vs quartile 1, 0.75; 95% CI, 0.63-0.88; P for trend = .001; absolute risk reduction, 0.6%; hazard ratio for a 5-point increase, 0.92; 95% CI, 0.88-0.96).

Conclusions and Relevance:

A higher frequency of organic food consumption was associated with a reduced risk of cancer. If these findings are confirmed, further research is necessary to determine the underlying factors involved in this association.

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