Impacto do consumo de agroquímicos e o potencial dos alimentos orgânicos na prevenção do câncer

Abstract

The study investigated the effects of pesticide consumption compared to the potential of organic food to prevent cancer. Chronic exposure to pesticides is associated with changes in cells, including DNA damage and metabolic dysfunction. These changes can increase the risk of developing cancer. Epidemiological studies show that exposure to pesticides is linked to different types of cancer, such as breast, prostate, lung and colon cancer. The mechanisms involved include chronic inflammation, oxidative stress and hormonal dysregulation. Given these risks, the importance of implementing policies that regulate the use of pesticides, promoting safer and more sustainable agricultural practices, is emphasised. This includes strict regulations, effective monitoring and incentives for transitioning to organic methods. To promote a reduction in the risk of chronic diseases, organic foods are emphasised because they are grown without synthetic pesticides, which makes them a healthier option. They contain fewer chemical residues and offer essential nutrients such as vitamins, minerals and antioxidants. Agroecology as an alternative considers the interaction between agriculture, ecosystems and human communities, promoting sustainable practices such as crop rotation, the use of natural fertilisers and soil conservation that value the diversity of species and the protection of the environment, contributing to soil health, pollination and the maintenance of ecosystems. Organic food is rich in natural antioxidants such as vitamin C, E, selenium and carotenoids. These compounds help fight oxidative stress, reducing the risk of diseases, including cancer. This highlights the role of a balanced diet, always prioritising the consumption of organic food as part of a balanced diet, which is fundamental to maintaining health and preventing disease.