Conclusive study finds big nutritional benefits for organic

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By Ken Roseboro
Published: July 26, 2014
Category: Organic Farming and Food Benefits

Organic tomatoes

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A major new study from the United Kingdom finds conclusive evidence that organic crops, and the food made from them, are nutritionally superior to their conventional counterparts, corrects many of the shortcomings of earlier studies and should put to rest any doubts about the benefits of organic, said the lead scientist of The Organic Center in responding to the landmark study.

“This is a ground-breaking study,” said Dr. Jessica Shade, director of science programs for The Organic Center. “This important research should help greatly to dispel consumer confusion about the benefits of organic.”

“The nutritional differences between conventional and organic crops have always been a much debated topic,” said Shade. “This significant study reevaluates the issue from a more inclusive, statistically accurate standpoint and strongly shows that organic fruits and vegetables have definite health benefits compared to conventionally grown products.”

Analyzing 343 studies in what was the largest research effort of its kind, an international team of experts led by Newcastle University found that organic crops and crop-based foods are up to 60 percent higher in a number of key antioxidants than conventionally grown crops, showed that pesticide residues are found much more frequently in conventional foods, and revealed significantly lower levels of a toxic heavy metal in organic crops. The report was published in the July 15 issue of the prestigious British Journal of Nutrition.