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Is organic food more nutritious?by Kristi Wiedemann
Many organic enthusiasts believe that organic food provides greater health benefits than conventional food. On the other hand, the U.S. Department of Agriculture states that organic food is no more nutritious than conventionally produced food. Who are we to believe? One option is to look at the results of scientific studies being performed on the nutritional content of organic foods. The Science Behind It Following the passage of the federal organic standards in 2002, combined with the growing demand for organic food, scientific studies are increasingly being carried out to compare the nutrient content in organic vs. conventional foods. While critics assert that many of these studies to date have been biased and deal with insignificant differences in nutrients, supporters point out that the initial results are promising. It's important to keep in mind for these studies that a variety of human and environmental factors can influence a plant's mix of nutrients. Because growing conditions differ regionally and by the grower, it's difficult to directly compare one crop to another without considering error. In other words, the contents of one plant or crop will inevitably differ to some extent from the next, and conclusions drawn from these studies should take this into account. Antioxidants Antioxidants are one of the main factors being studied, largely due to their anti-cancer properties. Initial findings support the conclusion that organic farming and processing methods often result in higher antioxidant levels. Specifically, in a review of 15 scientific studies by the non-profit Organic Center comparing antioxidant levels in organic vs. conventional foods under similar growing conditions, organic food was found to have on average 30% higher levels of antioxidants. It's useful to know that when plants are not treated with pesticides, the natural response is for them to raise antioxidant levels to resist damage by insects. Furthermore, the outer layers of fruits and vegetables, including the peel, generally contain the highest concentration of antioxidants. In another recent study, a team of USDA scientists studied the lycopene content of 13 commercially available brands of ketchup, including conventional and organic brands. The average level in the organic brands was 57% higher than national brands, and 55% higher than store brands. The authors note that lycopene content can be judged by the dark red appearance of the product: the darker the red, the more lycopene. Vitamin C Another factor, which has been shown to be favorable in organic foods and that may help bolster the immune system, is vitamin C, or ascorbic acid. A study in the January 2003 Journal of Agricultural and Food Chemistry found 52% more vitamin C in frozen organic corn than in conventional corn, and 67% more in corn raised by a combination of organic and conventional farming. Additionally, a three-year study conducted in Italy, and reported in the journal's January 2002 issue, found a higher level of ascorbic acid of about 8% in organic peaches over conventional ones. These studies support the idea that organic foods could indeed contain more vitamin C than conventional foods. Minerals Many believe that the rich soil typically inherent to organic practices leads to higher mineral contents in the plants themselves. Some studies show this to be true. In a review of 41 published studies, reported in the 2001 Journal of Alternative and Complementary Medicine, comparing the nutritional value of organically and conventionally grown fruits, vegetables and grains, the author concluded there are significantly more of several minerals in organic crops, including 21% more iron, 29% more magnesium and 14% more phosphorus. Salicylic Acid Salicylic acid, the active ingredient in aspirin responsible for its anti-inflammatory properties, and which has also been shown to reduce the risk for heart disease and colorectal cancers, is but another factor that has been compared in organic and conventional foods. Study results reported in the February 2002 European Journal of Nutrition found almost six times as much salicylic acid in organic vegetable soup than in nonorganic soup. A Word on Pesticides Experts on the risks posed by pesticides in the diet generally agree that the levels of residues in conventional food rarely constitute significant risks to healthy adults, assuming they are not chemically sensitive to pesticides. Instead, they are believed to be just one of several risk factors that, in combination, may trigger minor to serious illness or developmental problems in otherwise healthy people. At the same time, such pesticides are believed to pose a probable risk for developing fetuses, infants and children, as well as farm workers, elderly and people with compromised immune systems. While results of each of these studies summarized are certainly promising, future research is still very much needed to determine the validity of these initial findings. References Charles Benbrook. 2005. "Organic Center report indicates organic foods have elevated levels of antioxidants" (Jan. 26). Online at www.organic-center.org/news. Marian Burros. 2003. "Is organic food provably better?" New York Times (July 16). Betty K. Ishida and Mary H. Chapman. 2004. "A Comparison of the carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States." Journal of Agricultural and Food Chemistry 52 (26; Dec. 29). Virginia Worthington. 2001. "Nutritional quality of organic versus conventional fruits, vegetables, and grains." Journal of Alternative and Complementary Medicine 7 (2): 161-73. USDA National Organic Program Consumer Information. Online at www.ams.usda.gov/nop/Consumers/brochure. |
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