You can protect yourself from cancer by eating organic. Those who frequently eat organic foods lowered their overall risk of developing cancer, a study published Monday in JAMA Internal Medicine finds. Specifically, those who primarily eat organic foods were more likely to ward off non-Hodgkin lymphoma and postmenopausal breast cancer compared to those who rarely or never ate organic foods. A team of researchers looked at the diets of 68,946 French adults. More than three-quarters of the volunteers were women, in their mid-40s on average. Comparing the participants' organic food scores with cancer cases, the researchers calculated a negative relationship between high scores (eating the most organic food) and overall cancer risk. Those who ate the most organic food were 25% less likely to develop cancer. Specifically, they were 73% less likely to develop non-Hodgkin lymphoma and 21% less likely to develop post-menopausal breast cancer. Even participants who ate low-to-medium quality diets yet stuck with organic food experienced a reduced risk of cancer, the authors found. The authors theorize a "possible explanation" for the negative relationship between organic food and cancer risk stems from the "significant" reduction of contamination that occurs when conventional foods are replaced by organic foods. The new findings are consistent with those of the International Agency for Research in Cancer, which found pesticides are cancer causing in humans