A French study published in JAMA Internal Medicine, followed 70,000 adults for five years to gather evidence on whether eating organic foods lowered participant’s risk of developing cancer. Most volunteers where women in their mid-40s who provided information about how frequently they consume 16 different types of organic foods. Those who ate the most organic produce, meats, and dairy products had 25% fewer cancers than those who did not. Since those who eat organically often live healthier lifestyles, researchers made adjustments to account for differences such as physical activity, smoking, use of alcohol and family history. To read more from the NY Times, here is a link to the published article, written by Roni Caryn Rabin.