Organic diet superior, says report

Organically grown food crops are up to 70% richer in key antioxidants than their conventional counterparts, a study has found.

Researchers found that switching to an organic diet would provide an antioxidant boost equivalent to one to two extra portions of fruit and vegetables a day.

The study, published in the British Journal of Nutrition, also found significantly lower quantities of harmful heavy metals in organic crops.

Levels of highly toxic cadmium, which are restricted by the European Commission, were reduced by almost 50% compared with conventionally grown plants.

Professor Carlo Leifert, who led the research, said: “This study demonstrates that choosing food produced according to organic standards can lead to increased intake of nutritionally desirable antioxidants and reduced exposure to toxic heavy metals.

“This constitutes an important addition to the information currently available to consumers which until now has been confusing and in many cases is conflicting.”

The findings are based on an analysis of data from 343 studies looking at differences between organic and non-organic fruits, vegetables and cereals.

They contradict a 2009 study commissioned by the Food Standards Agency (FSA) which found no significant nutritional benefits from eating organic food.

The FSA research looked at 46 scientific papers covering meat and dairy as well as plant foods.

“The main difference between the two studies is time,” said Prof Leifert.

“Research in this area has been slow to take off the ground and we have far more data available to us now than five years ago.”

Dr Gavin Stewart, an expert in meta-analysis from the Newcastle team, said “The much larger evidence base available in this synthesis allowed us to use more appropriate statistical methods to draw more definitive conclusions regarding the differences between organic and conventional crops”

The study found that concentrations of antioxidant plant compounds such as polyphenolics were 18% – 69% higher in organically-grown plants.

Organic crops also had significantly lower nitrogen, nitrate and nitrite levels. Pesticide residues were four times more likely to be found in conventionally-grown crops than organic ones.

Prof Leifert added: “The organic versus 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.

“But this study should just be a starting point. We have shown without doubt there are composition differences between organic and conventional crops, now there is an urgent need to carry out well-controlled human dietary intervention and cohort studies specifically designed to identify and quantify the health impacts of switching to organic food.”

Soil Association chief executive Helen Browning said: “The crucially important thing about this research is that it shatters the myth that how we farm does not affect the quality of the food we eat. The research found significant differences, due to the farming system, between organic and non-organic food.

“We know that people choose organic food because they believe it is better for them, as well as for wildlife, animal welfare and the environment, and this research backs up what people think about organic food.”

Other scientists were sceptical of claims that the research demonstrates the health benefits of organic food.

Catherine Collins, principal dietician at St George’s Hospital NHS Trust, London, said: “When you compare the price and availability of the organic version of foods rich in these antioxidants, paying double for organic didn’t provide you with double the antioxidant benefits – but it does reduce the amount of money left to spend on the rest of your diet.

“It’s also worth remembering that all of the massive national, European and international studies showing the significant health benefits of eating at least five portions of fruit and vegetables daily have never made a distinction between organic and non-organic varieties.

“When it comes to health insurance all fruits and vegetables count. Bottom line? Just eat more.”

Dr Alan Dangour, from the London School of Hygiene & Tropical Medicine, argued that the health significance of the findings had been “worryingly overstated”.

He added: “There is no good evidence to suggest that slightly greater antioxidant or polyphenolic intake in the human diet has important public health benefits, and there is no robust evidence to support the claim that consumption of greater amounts of these compounds reduces the risk of chronic diseases such as cardiovascular disease and cancer in human populations.”

Professor Richard Mithen, leader of the food and health programme at the Institute of Food Research (IFR), said: “The additional cost of organic vegetables to the consumer and the likely reduced consumption would easily offset any marginal increase in nutritional properties, even if they did occur, which I doubt.

“To improve public health we need to encourage people to eat more fruit and vegetables, regardless of how they are produced.”

Professor Tom Sanders, head of diabetes and nutritional sciences at King’s College London, said: ” This study provides no evidence to change my views that there are no meaningful nutritional differences between conventional produced and organic crops.”

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Organic diet superior, says report