Organic food is no healthier than ordinary food, a large independent research has concluded. Apparently, there is little difference in nutritional value and no evidence of any extra health benefits from eating organically produced food, UK researchers found. The Food Standards Agency who conducted the report said the results would help people make an "educated choice". Among the 55 of 162 studies that were included in the final analysis, there were a small number of differences in nutrition between organic and conventionally produced food but not large enough to be of any public health relevance. Overall the report, which is published in the American Journal of Clinical Nutrition, found no differences in most nutrients in organically or conventionally grown crops, including in vitamin C, calcium, and iron. The same was true for studies looking at meat, dairy and eggs. Differences that were detected, for example in levels of nitrogen and phosphorus, were most likely to be due to differences in fertilizer use and ripeness at harvest and are unlikely to provide any health benefit. Ensuring people have accurate information is absolutely essential in allowing us all to make educated choices about the food we eat. What it shows is that there is little, if any, nutritional difference between organic and conventionally produced food. There is no evidence of additional health benefits from eating organic food. The review indicates that there is currently no evidence to support the selection of organically over conventionally produced foods on the basis of nutritional superiority. The review rejected almost all of the existing studies of comparisons between organic and non-organic nutritional differences. There is not sufficient research on the long-term effects of pesticides on human health. This topic requires much more research to draw clear in between organic and inorganic foods. The researchers say that the differences between organic and non-organic food are not 'important'. Due to insufficient research, they report in their analysis that there are higher levels of beneficial nutrients in organic compared to non-organic foods but more reasearch is needed. By: Frank Bilotta
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