It might be more related to the type of people organic products attract & the type of lifestyle they lead. In general more educated, higher income people buy organic they tend to smoke less, eat less ( less junk food) & exercise more ...
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And they identied and quantified those factors apparently.pic.twitter.com/u5yo09wDrC
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Using the hazard ratio (where the 25% comes from) rather than the ABSOLUTE RISK REDUCTION which was 0.6% as click bait. Shame on you
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Don't be so pedantic - the invited commentary in the same issue of JAMA also (and accurately!) describes it as a 25% lower risk - extract below doi:10.1001/jamainternmed.2018.4363. This is a sensible approach as it is more easily understood than absolute RRpic.twitter.com/7tw3SW6FAr
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Will have to agree to disagree. Do you honestly believe that lay people without basic statistical knowledge won't be misled to believe that the difference is far more extreme than it is? Nowhere is there mention of absolute numbers in order to properly put that 25% into context.
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@nytimes cannot be critiscised for reporting in the same terms as the invited commentary! Furthermore the timescale is limited by the 7-year study period & thus the absolute RR, unlike the HR, is likely to increase from the current 2.1% vs 1.5% given the cancer incubation period -
I'm not debating the potential benefits of organic foods rather that statistics, as in this case, can be misleading without proper context. For someone who seems to have a firm understanding I'm surprised you so strongly disagree.
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I am all for data being presented in the most accessible form (ideally in both HR and absolute risk with context) - but I think it is wrong to blame (or shame) the New York Times for reporting it here in a way which is so commonly used by those working on these issues.
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Except that the label "organic" in Europe, and the label "USDA Organic" have actually very little in common. DoA organic standards are extremely low. That would be a very interesting piece to see reported by NYT.
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And I’m sure they controlled for income level, exposure to other carcinogens, age, gender, smoking, alcohol usage, geographic location, and the other thousand things that could have been factors...
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In other words, poor people are more likely to have cancer because they can't afford to eat less carcinogenic food
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Note that risk reduction is only seen in older women who are former smokers with a low overall diet quality. Directly contradicts larger study. Still, let's not let this get in the way of some clickbait.pic.twitter.com/m9O2vRWfKH
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But isn't it better to read to the end of the paragraph if we want to be a bit scientific about it? We might even learn something useful about the (now regularly reported) link between NHL and pesticide/herbicide exposure too:https://twitter.com/Alan_Watson_/status/1056838764201435136 …
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NHL decrease in Million Women likely an artifact like link between organic food consumption and breast cancer in same paper. NHL in JAMA shows no dose response and barely statistically significant to hard to make claims about at all.
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EPRS notes doi: 978-92-846-0395-4 the Million Women NHL link is more interesting in the light of the comprehensive doi:10.3390/ijerph110404449 which reported 'compelling' evidence that NHL is associated with certain agrochemicals. This new NHL link should be seen in similar lightpic.twitter.com/GlDlFXpuJc
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Allowing for genetics? Are some people not naturally predisposed and others enjoy a yet undiscovered immunity? We all can’t now run out and shop at Whole Foods. Why not make all foods safer, period?
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For people who can’t be bothered to actually read the article: “Since people who eat organic food tend to be health-conscious and may benefit from other healthful behaviors [...] the researchers made adjustments to account for differences in these characteristics”
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