Eating organic food regularly does not reduce the risk of cancer As the standard of living improves, organic food is becoming more and more popular, and many people believe that eating organic food regularly will reduce the incidence of cancer and other diseases. A recent study at the University of Oxford in England on the relationship between women’s diets and cancer shows that there is no scientific basis for this assertion, and that eating organic foods regularly does not reduce the risk of cancer. In the study, researchers surveyed the diets of approximately 600,000 women over the age of 50 and followed them for nine years after the survey for 16 common female cancers. The results of the study, published in the British Journal of Cancer, showed that about 50,000 of the study participants developed cancer during this time period, and the comparison showed that eating organic foods regularly was not associated with their risk of developing cancer. Those women who ate organic food had a slightly reduced risk of non-Hodgkin’s lymphoma, but a small increase in the risk of breast cancer. The researchers concluded that the difference was not related to whether or not they ate organic foods regularly, but may be due to other factors or pure chance. The researchers said their study showed that eating organic food often does not reduce the risk of cancer, so people do not have to care too much about whether the food is organically grown, if you are worried about pesticide residues in non-organic food, wash it well before eating it. The researchers also pointed out that more than 9% of cancer cases in the UK are related to diet, with nearly 5% of cases related to inadequate consumption of fruits and vegetables, so a balanced diet, especially eating more fruits and vegetables, whether they are organic or not, will help reduce the risk of cancer.