The connection between eating organic food and the risk of developing cancer is still being studied by scientists. Dr. Cindy Neuzillet, a doctor who specializes in digestive issues and cancer at the Paul-Brousse Hospital in Paris, discussed this topic on the Mag de la Santé program. She explained that while some studies suggest people who eat more organic foods might have a lower risk of certain cancers, like breast cancer after menopause, these findings do not prove that organic food directly causes this effect. The research comes from a long-term study in France called the Nutri-Net cohort, which tracks people's diets and health over time. Dr. Neuzillet clarified that the studies are observational, meaning they look at patterns in what people eat and their health outcomes, but they cannot show a direct cause-and-effect relationship. For example, people who choose organic food may also have other healthy habits, which could influence cancer risk. She also mentioned that in the United States, some research has found that fruits and vegetables with high levels of pesticides might not be as beneficial in preventing cancer as their organic counterparts. Despite these findings, health experts still recommend that people eat fruits and vegetables, whether organic or not. The benefits of eating these foods, such as getting essential nutrients, are considered more important than any possible risks from non-organic produce. Dr. Neuzillet emphasized that while organic food may offer some extra health benefits, the most important thing is to eat enough fruits and vegetables overall. She noted that access to organic products can be limited by factors like cost and where someone lives, so it's important to focus on making healthy food choices regardless of their organic status.