Organic Food is Nutritionally Far Superior to Non-Organic Produce
A ground-breaking meta-analysis of 343 studies led by Newcastle University, U.K., has found that organic food delivers significantly more benefits compared to non-organic food.
Among these are that organic food contains up to 69% more of key antioxidants and significantly lower concentrations of cadmium (50%), nitrates (30%), nitrites (87%) and pesticides. The frequency of occurrence of pesticide residues in conventionally grown crops was four times higher than in organic produce. This increased to seven times in the case of fruit.
Antioxidants are linked to reduced risk of various diseases including cancer. Conversely, high nitrate and nitrite concentrations in food are considered as potential risk factors for illnesses such as stomach cancer.
The researchers stress the urgent need for further studies specially designed to identify and quantify the health impacts of switching to organic food. The abstract of the study and a briefing note on it are reproduced below as Items 1 and 2.