Baudry, J., Assmann, K.E., Touvier, M., Allès, B., Seconda, L., Latino-Martel, P., Ezzedine, K., Galan, P., Hercberg, S., Lairon, D. and Kesse-Guyot, E. (2018) Association of Frequency of Organic Food Consumption with Cancer Risk: Findings from the NutriNet-Santé Prospective Cohort Study. JAMA Internal Medicine, 178, 1597-1606.
https://doi.org/10.1001/jamainternmed.2018.4357

has been cited by the following article:

• TITLE: The Influence of Organic and Conventional Food on Human Health

  AUTHORS: Manal Raden Al Mutiri, Noorah Saleh Al-Sowayan

  KEYWORDS: Organic Food, Consumer Benefits, Cancer Prevention

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.12, December 27, 2021

  ABSTRACT: Organic food offers immense benefits to consumers as it contains a higher content of nutrients and antioxidants. The benefits of organic food over conventional products have been demonstrated by in-vitro experiments, whereby statistical analysis has shown that both types of food can have equivalent benefits. One of the important disadvantages of conventional food is that it contains heavy metals and also does not contribute toward prevention of cancer in consumers. It is not clear yet if consuming organic food combats obesity; we have attempted to gather some literature to clarify this aspect as well.