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Organic food consumption and the incidence of cancer in a large prospective study of women in the United Kingdom

Bradbury, K E; Balkwill, Angela; Spencer, E A; Roddam, Andrew W; Reeves, Gillian K; Green, Jane; Key, T J; Beral, Valerie; Pirie, Kirstin; Banks, Emily


Background: Organically produced foods are less likely than conventionally produced foods to contain pesticide residues. Methods: We examined the hypothesis that eating organic food may reduce the risk of soft tissue sarcoma, breast cancer, non-Hodgkin lymphoma and other common cancers in a large prospective study of 623 080 middle-aged UK women. Women reported their consumption of organic food and were followed for cancer incidence over the next 9.3 years. Cox regression models were used to...[Show more]

CollectionsANU Research Publications
Date published: 2014
Type: Journal article
Source: British Journal of Cancer
DOI: 10.1038/bjc.2014.148


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