A study published in the International Journal of Behavioral Nutrition and Physical Activity has provided compelling evidence that higher organic food consumption may contribute to a lower risk of developing type 2 diabetes (T2D). Women and those who consumed primarily plant-based diets demonstrated the strongest association, adding to the growing body of literature that suggests eating organic can play a meaningful role in supporting health.

Using data from over 33,000 adults in the NutriNet-Santé cohort (a project investigating diet and associated health outcomes), the researchers collected detailed food frequency questionnaires that assessed both the quantity and frequency of organic versus conventional food consumption for participants over four years. During that time, T2D cases were identified through self-reporting and medical records. To control for confounding factors, analyses accounted for age, sex, income, education, body mass index (BMI), smoking, alcohol intake, physical activity, and dietary quality. 

A linear relationship between organic food intake and reduced diabetes risk was established- With every 5% increase in the proportion of organic food in the diet, cohort participants demonstrated a 3% reduction in diabetes risk. When comparing those who consumed the most organic foods with those who consumed the least, a 35% lower risk was observed. Reasons behind these differences are varies, but may include the protective effects of reduced exposure to toxic pesticides, higher levels of antioxidants, and improved omega fatty acid profiles in organic meat and dairy.

Though additional research is needed to confirm definitive causation and better understand the mechanisms involved, these results highlight the potential of organic diets, and organic produce specifically, to support human health.