Experts are critical of a new study which found organic foods have higher concentrations of antioxidants than conventionally grown crops. The research, led by Newcastle University and published last week in the British Journal of Nutrition, found concentrations of antioxidants such as polyphenolics that were 18- to 69-percent higher in organic food.
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.”
In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that organic crops and crop-based foods are up to 69% higher in a number of key antioxidants than conventionally-grown crops.
Analysing 343 studies into the compositional differences between organic and conventional crops, the team found that a switch to eating organic fruit, vegetable and cereals and food made from them would provide additional antioxidants equivalent to eating between 1-2 extra portions of fruit and vegetables a day.
New methods used to analyse the data
This is the most extensive analysis of the nutrient content in organic vs conventionally-produced foods ever undertaken and is the result of a groundbreaking new systematic literature review and meta-analysis …
Organic crops also had lower concentrations of the heavy metal cadmium and a lower incidence of pesticide residues.
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