Overwhelming Evidence: Organic Food Higher in Antioxidants and Lower in Toxic Metals and Pesticides
By Colin Todhunter
13 July, 2014
Countercurrents.org
Consumer demand for organic foods is partially driven by perceptions that they are more nutritious. Now a peer-reviewed study just published in the British Journal of Nutrition [1], a leading international journal of nutritional science, has shown that organic crops and crop-based foods are between 18 to 69 percent higher in a number of key antioxidants such as polyphenolics than conventionally-grown crops.
Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers. The research team concluded that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one and two extra portions of fruit and vegetables a day.
Moreover, significantly lower levels of a range of toxic heavy metals were found in organic crops. For instance, cadmium is one of only three metal contaminants, along with lead and mercury, for which the European Commission has set maximum permitted contamination levels in food. It was found to be almost 50 percent lower in organic crops.
Nitrogen concentrations were also found to be significantly lower in organic crops. Concentrations of total nitrogen were 10 percent, nitrate 30 percent and nitrite 87 percent lower in organic compared to conventional crops. The study also found that pesticide residues were four times more likely to be found in conventional crops than organic ones.
The study is the biggest of its kind ever undertaken. The international team of experts led by Newcastle University in the UK analysed 343 studies into the compositional differences between organic and conventional crops.
Carlo Leifert, Professor of Ecological Agriculture at Newcastle University , says:
New methods were used to analyse the data. The findings are based on the most extensive analysis of the nutrient content in organic vs conventionally-produced foods ever undertaken and result from a groundbreaking new systematic literature review and meta-analysis by the international team.
The findings contradict those of a 2009 UK Food Standards Agency (FSA) commissioned study which found there were no substantial differences or significant nutritional benefits from organic food. The FSA commissioned study based its conclusions on only 46 publications covering crops, meat and dairy, while the Newcastle University-led meta-analysis is based on data from 343 peer-reviewed publications on composition difference between organic and conventional crops.
Professor Leifert continues:
Dr Gavin Stewart, a Lecturer in Evidence Synthesis and the meta-analysis expert in the Newcastle team, added:
Professor Charles Benbrook, one of the authors of the study and a leading scientist based at Washington State University , explains:
Professor Leifert concludes: “The organic vs non-organic debate has rumbled on for decades now but the evidence from this study is overwhelming – that organic food is high in antioxidants and lower in toxic metals and pesticides."
He notes the urgent need for studies into the health impacts of shifting to an organic-based diet:
The entire database generated and used for this analysis is freely available to the public [2].
Colin Todhunter : Originally from the northwest of England, Colin Todhunter has spent many years in India. He has written extensively for the Deccan Herald (the Bangalore-based broadsheet), New Indian Express and Morning Star (Britain). His articles have also appeared in various other newspapers, journals and books. His East by Northwest website is at: http://colintodhunter.blogspot.com
Notes
[1] http://research.ncl.ac.uk/nefg/QOF/documents/14-06-12%20Final%20Crops%20Paper%20BJN5552.pdf
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