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A new study reveals a close link between the reduction of oxidative stress in cells and the consumption of organic food.
Eating an organic diet would reduce biomarkers of oxidative stress. Here is what reveals a study conducted by Cypriot researchers and published in the scientific journal Environment International.
For the first time, researchers establish a correlation between organic food and the reduction of biomarkers of oxidative stress. According to them, this phenomenon is explained by the fact that organic food reduces exposure to pesticides. Substances often used in food that are responsible for increasing oxidative stress, according to another study published in 2018. Oxidative stress is responsible for neurodegenerative diseases, certain cancers, diabetes but also premature skin aging .
A study carried out on children
In order to carry out this study, the researchers based themselves on a sample of 191 children aged 10 to 12, divided into two groups, from several primary schools on the large Mediterranean island. Initially, the first group was subjected to an organic diet and then a return to a normal diet. As for the second group, the principle is the same but in reverse.
To obtain the results, the authors of the work collected the participants’ urine samples and conducted a metabolomic analysis. This analysis makes it possible to observe on part of the molecules the way in which they react to different stresses. Results : “Changes in the metabolomics of elementary school children have been observed after a routine all-day biological dietary interventionsay the researchers in the study. This is the first metabolomic study proving a correlation between organic foodic and the reduction of biomarkers of oxidative stress.”