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Adding fuel to the debates over the merits of organic food, a comprehensive review of earlier studies found substantially higher levels of antioxidants and lower levels of pesticides in organic fruits, vegetables and grains compared with conventionally grown produce.
New research shows there are significant nutritional differences between organic and conventional crops.
The analysis – the largest of its kind to date – published in the British Journal of Nutrition – looked at fresh vegetables, fruit and cereals (as well as some pre-prepared foods such as baby food as well as wine and seed oils) in order to determine what nutritional differences, if any, there might be.
According to study the most striking differences revealed in the study are: higher concentrations of antioxidants and less frequent presence of pesticide residues in organic crops compared with non-organic.
Based on 343 peer-reviewed publications solely focusing on organic crops, fruit and vegetables, the Newcastle University scientists found that with greater nutrient and antioxidant density, every mouthful of fruit and vegetables produced organically can count for more.
On average organic produce had between 18% and 69% more antioxidant compounds. Smaller, but still statistically significant, composition …
Overall, organic crops contained 17 per cent more antioxidants than conventionally grown crops, the new study found. For some classes of antioxidants, the difference was larger. A group of compounds known as flavanones, for example, was 69 per cent higher in the organic produce.
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