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In 2015, based on experimental and population studies, the IARC (WHO) has recognized the carcinogenicity of a certain number of pesticides.Another potential impact of organic foods could be due to the highest content of such foods in various antioxidants and protective fatty acids that are not accounted for in the present calculations due to the lack of a specific composition database.The study used a structured survey of 150 respondents covering Delhi and the National Capital Region (NCR) of Ghaziabad, Noida and Faridabad (India).
There are also enough incidents of polluted water (ground and surface) due to agrochemical-based farming.
Heavy use of pesticides leads to adverse effect on the health of farmers also.
Summary of the paper and comments While organic foods are less likely to contain pesticide residues than conventional foods, few studies have examined the consumption of organic food in relation to cancer risk.
Our aim was to prospectively investigate the association between organic food consumption and the risk of cancer in a large cohort of French adults.
test, factor analysis and multiple linear regression tests.
Results indicated that the intention to purchase organic products was impacted by the consumer’s belief on the safety and health aspect of the product, trust and certification, information and availability and lifestyle and are hence drivers of growth.
The study was an effort to understand awareness and perception of organic food consumers in urban India post-agriculture revolution. (2016), "An analysis of factors affecting growth of organic food", British Food Journal, Vol.
The result would help the organic food producing and marketing companies to understand the factors that influence the belief of consumers when they purchase organic food and henceforth they can formulate communication strategies and marketing policy based on consumer’s expectations.
We observed reduced risks for specific cancer sites (Non Hodgkin Lymphomas (- 86%), lymphomas (- 76%) and post-menopausal breast (- 34%)) among individuals with a higher frequency of organic food consumption.
Skin cancer was borderline significantly reduced (-37%).