Consumers buy organic food mainly for its healthiness. Many of the chemicals used in agriculture and food production can be harmful to health and this too must be taken into account when assessing food quality. This is why research comparing organic and conventional food looks at nutritional value as well as other substances present in the food and affecting health, such as pesticide residues, nitrates, etc. This is also why organic and conventional food are compared in research.
Organic plant products
Researchers recommend the consumption of organic fruit and vegetables and organic cereal products, as organic produce provides an extra dose of antioxidants comparable to eating 1-2 portions of fruit and vegetables a day.
The most comprehensive review of research to date, by Newcastle University, confirms that organic foods contain up to 60% more essential antioxidants than conventional foods. Polyphenols, carotenoids and vitamin C are essential for human health, acting as antioxidants, immune system boosters, protecting against infections, preventing cancer, and preventing heart, vascular and nervous system diseases. Vitamin C is also involved in a number of metabolic processes as a fat burner and cholesterol synthesizer.
Dry matter and mineral nutrients (e.g. iron, magnesium, phosphorus) have been found to be higher in organic products.
Nitrogen content in organic production was significantly lower than in conventional production: total nitrogen 10%, nitrates 30% and nitrite 87% less. Organic food also contains significantly less dangerous heavy metals (lead, cadmium, mercury), e.g. cadmium was found in organic production (especially in cereals) at 48% lower levels on average. As organic production does not use synthetic pesticides, organic food is four times less likely to contain these residues than conventional food.
Synthetic pesticides are not used in organic farming or in the preservation of organic products – this is also one of the most important differences between organic and conventional food.
In 2021, 334 conventional food samples were taken in Estonia as part of the monitoring of pesticide residues. A total of 193 samples of Estonian origin were taken, of which no residues were detected in 94 samples. Residues were found in 99 samples (51.3%). Non-Estonian conventional food samples totalled 141, of which 23 samples were without residues (16.3% of samples). Most of the foreign samples contained residues of several different active substances. There were 7 non-compliant samples of conventional food of Estonian origin and 11 non-compliant samples of foreign origin.
Organic animal products
Meat contains about 50% more unsaturated polyunsaturated and omega-3 fatty acids and less saturated fatty acids. Like dairy meat, lean meat has a better ratio of omega-6 to omega-3 fatty acids. Organic beef is lower in cholesterol, fat (depending on the cut), fatty acids and monounsaturated fatty acids. Organic beef is higher in antioxidants (Q10, taurine, beta-carotene, vitamin E) and heart-healthy α-linolenic acid.
Differences in the quality of organic and conventional production are closely linked to the conditions under which animals are kept. Organic production is low-intensive, with more grazing, more grass and less concentrated feed. This is why organic meat and milk are higher in beneficial omega-3 fatty acids and lower in fatty acids linked to heart disease and other chronic diseases.
Significantly more omega-3 fatty acids are found in organic milk, including more than 50% more long-chain omega-3 fatty acids and 40% more linoleic acid. In addition, organic milk is slightly higher in vitamin E and iron and lower in selenium and iodine.
Organic milk has a better ratio of omega-6 to omega-3 fatty acids for human health, with an optimal ratio of 1:1 to 4:1, according to nutritional science. Too much omega-6 fatty acid in the diet can increase the risk of inflammation, heart attack and vascular disease.
Health effects of organic food
Research shows that organic food has advantages over conventional food, both in terms of its composition and its health benefits. Consumption of organic food significantly reduces pesticide residues in urine and breast milk. Pesticide residues in breast milk have been associated with allergies in children.
Several studies have shown negative effects of pesticides on male sex hormones and seed cell viability. Pesticide residues can cause endocrine disruption, as they act as hormone analogues. Many of them, in particular insecticides, interfere with nerve endings.
Newer studies have highlighted their inhibitory effects on the human gastrointestinal micro-organisms responsible for essential bodily functions, including the immune system. Studies have also shown that the consumption of organic foods has significantly reduced the incidence of cancer.
A study in France found that people who ate organic food all the time had 25% fewer cases of certain types of tumours (colorectal, breast and prostate cancers, and not Hodgkin’s lymphoma) compared to those who ate conventional food.
The positive changes in organisms associated with the consumption of organic food are primarily attributed to the beneficial effects of organic food on the gut microbiome. Results from a Norwegian study have shown that a prenatal organic diet has improved the general health of pregnant women, reduced the risk of gestational diabetes and hypertension, maintained a normal body mass index and reduced the incidence of gestational toxicosis.
Sons of mothers who consumed organic food during pregnancy have a reliably lower incidence of genital malformations A large-scale KOALA study in the Netherlands highlighted the positive effects of organic milk and milk products consumption on infant and maternal health.
Mothers who regularly drank organic milk had more conjugated linoleic acid in their breast milk and their children had fewer skin diseases and allergies. Similar results were also found in the PARSIFAL study in five European countries, where consumers of organic and biodynamically produced foods had fewer allergies and lower body weights than those eating conventional foods.
The results of a study in six European countries showed that children who ate organic food performed better on tests of problem-solving and short-term memory.
A review of 35 research studies published in Australia found significant links between eating organic food and better health – those who ate organic food had higher fertility and better foetal health, fewer allergies and inflammations, and a lower risk of diseases such as cancer, heart disease and stroke.
In adults, organic food has been shown to contribute to an overall sense of wellbeing, as well as weight stabilisation, including a reduction in obesity. Consumption of organic food has also reduced asthmatic disorders, skin inflammations, eczema and hypersensitivity.
Organic farming saves the environment
Organic or ecological farming is a nature-friendly production method based on a balanced material cycle and local renewable resources. Organic farming offers a systemic approach to reducing greenhouse gas emissions and increasing carbon sequestration in the soil, while maintaining healthy soils and protecting biodiversity.
Organic production supports ecosystem functions and increases the resilience of farming systems to changing climatic conditions. Organic farming does not use synthetic fertilisers or pesticides, making it less dependent on external inputs. Increased biodiversity in organic systems contributes to more stable yields in periods of drought and to adaptation to environmental conditions.
Extensive research reviews show that organic and conventional foods differ in nutritional composition and that organic foods have better nutritional value. Organic food does not contain pesticide residues and has significantly lower levels of heavy metals compared to conventional food. Thus, organic production and consumption support both human and environmental health.
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