“Eating organic food increases lifespan”

## What We Know A 2018 French cohort study (NutriNet-Santé, Baudry et al., *JAMA Internal Medicine*) found that frequent organic food consumers had a 25% lower cancer risk, particularly for non-Hodgkin lymphoma. However, organic food consumers in this study also had healthier overall diets, higher education, and higher income — classic confounders that are difficult to fully adjust for. No studies have been powered to detect a mortality signal specifically attributable to organic food consumption, independent of overall diet quality. ## The Pesticide Question Organic produce does contain lower levels of synthetic pesticide residues. However, most conventional produce residues are well below regulatory safety thresholds. Whether chronic low-level pesticide exposure meaningfully increases mortality risk in the general population remains unclear. ## Bottom Line Choose food quality (vegetables, fruits, whole grains) over origin. If budget allows, prioritise organic for the "Dirty Dozen" high-residue items. The evidence does not support a premium on organic as a primary longevity strategy.