Organic is better. At least when it comes to better health, claims a new study from researchers at Newcastle University in the UK.
The research effort focused on antioxidants in organic foods and determined organic fruits and vegetables provide more antioxidants and have less pesticide residue. Eating organics offers the equivalent of an additional one to two extra portions, states the research study (PDF).
"This important research should help greatly to dispel consumer confusion about the benefits of organic," said Jessica Shade, director of science programs at the Organic Center, a nonprofit group that promotes research on organic agriculture, in a press release.
The study authors claim the research is the most comprehensive to date regarding organic food. It reviewed 323 peer-reviewed studies comparing organic with conventional crops.
Other studies have noted that organic produce does not offer any substantial difference regarding benefits, but researchers of the latest study say it provides the most definitive research to date.
"This shows clearly that organically grown fruits, vegetables and grains deliver tangible nutrition and food safety benefits," said study co-author Charles Benbrook, a research professor at Washington State University's Center for Sustaining Agriculture and Natural Resources. He noted the research tapped a larger sample size, over 300 research reports, than earlier studies.
The research also reveals that organic produce contains less residual pesticide concentration than conventional foods, nearly a four-fold decrease.
"This shows clearly that organically grown fruits, vegetables and grains deliver tangible nutrition and food safety benefits," said Benbrook.
"It is important to point out that there is still a lack of knowledge about the potential human health impacts of increasing antioxidant/polyphenolic intake levels and switching to organic food consumption," the study authors wrote.
