It was originally thought that organic food is healthier than non-organic food. However, new studies have shown that organic produce and meat is not any better for you when concerning vitamin and nutrient content. Click below to read more.
But organic options may live up to their billing of lowering exposure to pesticide residue and antibiotic-resistant bacteria, researchers from Stanford University and the Veterans Affairs Palo Alto Health Care System found.
“People choose to buy organic foods for many different reasons. One of them is perceived health benefits,” said Dr. Crystal Smith-Spangler, who led the new study.
“Our patients, our families ask about, ‘Well, are there health reasons to choose organic food in terms of nutritional content or human health outcomes?'”
To try to answer that question, she and her colleagues reviewed over 200 studies that compared either the health of people who ate organic or conventional foods or, more commonly, nutrient and contaminant levels in the foods themselves.
Those included organic and non-organic fruits, vegetables, grains, meat, poultry, eggs and milk.
Many of the studies didn’t specify their standards for what constituted “organic” food – which can cost as much as twice what conventional food costs – the researchers wrote Monday in the Annals of Internal Medicine.
According to United States Department of Agriculture standards, organic farms have to avoid the use of synthetic pesticides and fertilizers, hormones and antibiotics. Organic livestock must also have access to pastures during grazing season.
Many conventional farms in the U.S., in contrast, use pesticides to ward off bugs and raise animals in crowded indoor conditions with antibiotics in their feed to promote growth and ward off disease. The Food and Drug Administration has been examining that type of antibiotic use and its contribution to drug-resistant disease in humans.
Smith-Spangler and her colleagues found there was no difference in the amount of vitamins in plant or animal products produced organically and conventionally – and the only nutrient difference was slightly more phosphorus in the organic products.
But Chensheng Lu, who studies environmental health and exposure at the Harvard School of Public Health in Boston, said that while the jury is still out on those effects, people should consider pesticide exposure in their grocery-shopping decisions.
“If I was a smart consumer, I would choose food that has no pesticides,” Lu, who wasn’t involved in the new study, told Reuters Health. “I think that’s the best way to protect your health.”
He said more research is necessary to fully explore the potential health and safety differences between organic and conventional foods, and that it’s “premature” to conclude organic meat and produce isn’t any healthier than non-organic versions.
“Right now I think it’s all based on anecdotal evidence,” Lu said.
