With the improvement of living standards, organic food is favored by more and more people, and many people believe that eating organic food will reduce the incidence of cancer and other diseases. Recently, a study on the relationship between women’s diets and cancer at the University of Oxford in the UK has shown that there is no scientific basis for the above assertion, and that regular consumption of organic food does not reduce the risk of cancer. In the study, researchers surveyed the diets of about 600,000 women over the age of 50 and followed them for nine years after the survey for 16 common female cancers. The results, published in the British Journal of Cancer, showed that about 50,000 of the study participants developed cancer during that time period, and the comparison showed that eating organic food was not associated with a higher risk of developing cancer. Those women who ate organic food had a slightly reduced risk of developing non-Hodgkin’s lymphoma, but a small increased risk of breast cancer. The researchers concluded that the difference was not related to whether or not the women ate organic food, but may have been due to other factors, or may have been purely coincidental. The researchers said that their study shows that eating organic food does not reduce the risk of cancer, so people do not have to be too concerned about whether the food is organically grown, if you are worried about pesticide residues in non-organic food, before eating a good cleaning is. The researchers also pointed out that in the United Kingdom, more than 9% of cancer cases are related to diet, of which nearly 5% of cases are related to insufficient consumption of fruits and vegetables, therefore, a balanced diet, especially more fruits and vegetables, whether they are organic or not, will help reduce the risk of cancer.