Researchers observed a significant reduction in overall risk of cancer among individuals who consumed organic food at a high frequency, according to a new study published in JAMA Internal Medicine.

“Although organic foods are less likely to contain pesticide residues than conventional foods, few studies have examined the association of organic food consumption with cancer risk,” Julia Baudry, PhD, from the Centre de Recherche Epidémiologie et Statistique Sorbonne Paris Cité, Institut National de la Santé et de la Recherche Médicale, France, and colleagues wrote.