Reviewing the nutritional quality of organic foods
There’s no difference in nutrient quality between organically and conventionally produced foods, according to reviewers at the London School of Hygiene & Tropical Medicine, in the UK.
First, the details.
- 55 studies (137 crops and 25 livestock products) were included in the review.
And, the results.
- Conventionally produced crops had a significantly higher content of nitrogen.
- Organically produced crops had a significantly higher content of phosphorus and higher acidity.
- There was no difference in the remaining 8 of 11 crop nutrient categories analyzed.
- There was no difference in nutrient content between organically and conventionally produced livestock products.
The bottom line?
The authors concluded, “The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods.”
A review published last year noted higher levels of vitamin C in organically grown potatoes and leafy vegetables. There were also differences in dairy products. Another study reported higher levels of vitamin C in organically grown kiwis.
A study of organic conventionally grown wheat concluded, there’s probably an ecological payoff, but not a nutritional one.
In my view, the most important question is: Are the nutritional differences, when they occur, actually making a significant contribution to health and longevity?
But that’s just me. Dr. Niyati Parekh, at New York University tells us, “The person who spends the extra $5 to buy organic is not doing it for the nutrients… They’re concerned with the chemicals.”
8/1/09 18:27 JR
