Organic food consumption and the incidence of cancer in the Danish diet, cancer and health cohort
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Organic food consumption and the incidence of cancer in the Danish diet, cancer and health cohort. / Andersen, Julie Louise Munk; Frederiksen, Kirsten; Hansen, Johnni; Kyrø, Cecilie; Overvad, Kim; Tjønneland, Anne; Olsen, Anja; Raaschou-Nielsen, Ole.
I: European Journal of Epidemiology, Bind 38, 2023, s. 59–69.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Organic food consumption and the incidence of cancer in the Danish diet, cancer and health cohort
AU - Andersen, Julie Louise Munk
AU - Frederiksen, Kirsten
AU - Hansen, Johnni
AU - Kyrø, Cecilie
AU - Overvad, Kim
AU - Tjønneland, Anne
AU - Olsen, Anja
AU - Raaschou-Nielsen, Ole
N1 - Publisher Copyright: © 2022, Springer Nature B.V.
PY - 2023
Y1 - 2023
N2 - Purpose: Expected beneficial health effects is a major reason why people purchase organically produced foods, although the existing evidence is limited. We investigated if organic food consumption, overall and by specific food groups, is associated with the incidence of cancer. Methods: We used data from the Danish Diet, Cancer and Health cohort. Organic food consumption was reported for vegetables, fruits, dairy products, eggs, meat, and bread and cereal products. Consumption was summarized into an overall organic food score, evaluated as a continuous variable and in categories specified as never, low, medium, and high consumption. We followed 41,928 participants for a median of 15 years, during which 9,675 first cancer cases were identified in the Danish Cancer Registry. We used cox proportional hazard models adjusted for sociodemographic and lifestyle variables to estimate associations between organic food consumption and cancer incidence. Results: No association was observed between intakes of organic foods and incidence of overall cancer. When compared to never eating organic foods, overall organic food consumption was associated with a lower incidence of stomach cancer (low: HR = 0.50, 95% CI: 0.32–0.78, medium: HR = 0.50, 95% CI: 0.32–0.80, high: HR = 0.54, 95% CI: 0.27–1.07, p-trend = 0.09), and higher incidence of non-Hodgkin lymphoma (low: HR = 1.45, 95% CI: 1.01–2.10, medium: HR = 1.35, 95% CI: 0.93–1.96, high: HR = 1.97, 95% CI: 1.28–3.04, p-trend = 0.05). Similar patterns were observed for the specific food groups. Conclusion: Our study does not support an association between organic food consumption and incidence of overall cancer. The scarce existing literature shows conflicting results with risk of specific cancers.
AB - Purpose: Expected beneficial health effects is a major reason why people purchase organically produced foods, although the existing evidence is limited. We investigated if organic food consumption, overall and by specific food groups, is associated with the incidence of cancer. Methods: We used data from the Danish Diet, Cancer and Health cohort. Organic food consumption was reported for vegetables, fruits, dairy products, eggs, meat, and bread and cereal products. Consumption was summarized into an overall organic food score, evaluated as a continuous variable and in categories specified as never, low, medium, and high consumption. We followed 41,928 participants for a median of 15 years, during which 9,675 first cancer cases were identified in the Danish Cancer Registry. We used cox proportional hazard models adjusted for sociodemographic and lifestyle variables to estimate associations between organic food consumption and cancer incidence. Results: No association was observed between intakes of organic foods and incidence of overall cancer. When compared to never eating organic foods, overall organic food consumption was associated with a lower incidence of stomach cancer (low: HR = 0.50, 95% CI: 0.32–0.78, medium: HR = 0.50, 95% CI: 0.32–0.80, high: HR = 0.54, 95% CI: 0.27–1.07, p-trend = 0.09), and higher incidence of non-Hodgkin lymphoma (low: HR = 1.45, 95% CI: 1.01–2.10, medium: HR = 1.35, 95% CI: 0.93–1.96, high: HR = 1.97, 95% CI: 1.28–3.04, p-trend = 0.05). Similar patterns were observed for the specific food groups. Conclusion: Our study does not support an association between organic food consumption and incidence of overall cancer. The scarce existing literature shows conflicting results with risk of specific cancers.
KW - Cancer incidence
KW - Cohort study
KW - Epidemiology
KW - Organic food consumption
U2 - 10.1007/s10654-022-00951-9
DO - 10.1007/s10654-022-00951-9
M3 - Journal article
C2 - 36592285
AN - SCOPUS:85145326868
VL - 38
SP - 59
EP - 69
JO - European Journal of Epidemiology
JF - European Journal of Epidemiology
SN - 0393-2990
ER -
ID: 332593181