ORGANICALLY GROWN FOODS/BEVERAGES ARE BENEFICIAL TO HEALTH ACCORDING TO A SUBSTANTIAL PAPER BY THE FOLLOWING SCIENTIFIC INSTITUTIONS. (see www british journal of nutrition)
HIGHER ANTIOXIDANTS AND LOWER CADMIUM CONCENTRATIONS
AND LOWER INCIDENCE OF PESTICIDE RESIDUES IN ORGANICALLY GROWN CROPS: A SYSTEMATIC LITERATURE REVIEW AND META-ANALYSES.
1. UK - School of Agriculture, Newcastle University.
2 UK - Human Nutrition Research Centre, Newcastle University
3. UK - School of Biology, Newcastle University
4. USA - Washington State University, Pullman.
5. ITALY - University of Bologna.
6. GREECE - Benaki Phytopathological Institute, Athens.
7. GREECE - Organic Farming and Food Technology, Cephalonia
8. POLAND - Warsaw University of Life Sciences.
9. POLAND - Faculty of Biology, University of Warsaw.
10. FINLAND - MTT Agrifood Research, Jokioinen.
11. CZECH REPUBLIC - Gene Bank Crop Research Institute, Rozyne.
12. SWITZERLAND - Research Institute of Organic Agriculture, Frick.
13. FRANCE - Pathologie Vegetale, Montfavet.
SUBMITTED 11 SEPTEMBER - FINAL REVISION RECEIVED 2 MAY 2014 - ACCEPTED 6 MAY 2014.
In the present study, we carried out meta-analyses base on 343 PEER REVIEWED PUBLICATIONS that indicate statistically significant and meaningful differences in comparison between organic and non-organic crops/crop based foods. Most importantly, the concentrations of a range of ANTIOXIDANTS SUCH AS POLYPHENOLICS WERE FOUND TO BE
SUBSTANTIALLY HIGHER IN ORGANIC CROPS/CROP BASED FOODS.
Many of these compounds have previously been linked to a REDUCED RISK OF CHRONIC DISEASES, INCLUDING CVD AND NEURODEGENERATIVE DISEASES AND CERTAIN CANCERS, in dietary intervention an epidemiological studies. Additionally, THE FREQUENCY OF OCCURRENCE PESTICIDE RESIDUES WAS FOUND TO BE FOUR TIMES HIGHER IN CONVENTIONAL CROPS, WHICH ALSO CONTAINED SIGNIFICANTLY HIGHER CONCENTRATIONS OF THE TOXIC METAL Cd. significant differences were also detected for some other (minerals an vitamins) compounds. There is evidence of higher antioxidant concentrations and lower Cd concentrations are linked to specific agronomic practises
(e.g. non use of mineral N and P fertilizers, respectively) prescribed in organic farm systems. IN CONCLUSION, ORGANIC CROPS, ON AVERAGE, HAVE HIGHER CONCENTRATIONS OF ANTIOXIDANTS, LOWER CONCENTRATIONS OF Cd AND A LOWER INCIDENCE OF PESTICIDES RESIDUES than the non-organic comparators across regions and productive seasons.
Most importantly, a substantial number of human dietary intervention studies have reported an increase dietary intake of antioxidant/(poly) phenotic rich foods to PROTECT AGAINST CHRONIC DISEASES, INCLUDING CVD, CERTAIN CANCERS (EG PROSTATE CANCER) AND NEURODEGENERATIVE DISEASES. There is increasing evidence and more widespread acceptance that the consumption of organic foods is likely to reduce exposure to pesticide residues.
Also see British Journal of Nutrition