The debate about organic foods --- whether they have more nutritional benefits than conventional foods --- has been going on for years. Since the early part of the 20th century, when Sir Albert Howard went to India to begin the work which was to presage the organic gardening movement, the discussion has raged. In one camp are the people who say there is no difference between a tomato grown with chemical fertilizers and in the other, those who say that a tomato grown with compost or manure and without pesticides, herbicides or fungicides is a better choice.
Organic vs. Conventional
Organic foods may be fertilized with mulch or manure rather than chemical fertilizers. Crop rotations and hand weeding are used instead of weed killers, and insects and birds control pests, not chemical sprays. Organic food must meet USDA standards; the farmer must be USDA certified. Conventional foods, on the other hand, are usually grown with chemical fertilizers derived from petroleum products, and may be sprayed with a variety of substances to control disease, weeds or insects. Conventional produce and grains may contain genetically modified organisms; organic items may not.
Research
The question of nutrition is highly contentious, and both sides say they have the research to back up their claims. For example, members of the London School of Tropical Hygiene and Tropical Health did an extensive review of scientific literature and concluded organic and conventionally raised foods have few if any differences in nutritional quality. Shortly before they reported their conclusions in the May 2010 issue of the American Journal of Clinical Nutrition, however, a similar review conducted in France reported different results. Denis Lairon of the University of Aix-Marseille in France reported in the May 2009 issue of the Journal of Agronomy for Sustainable Development that organic foods had more dry matter, minerals and antioxidants. He also noted organic foods had lower amounts of nitrates and fewer residues from pesticides, fungicides and herbicides.
More Research
Another study reported by The Organic Center looked closely at several areas of nutrient content they felt were critical for human health. Among the specific components they evaluated were phenolic acid, total phenolics and antioxidants such as quercitin and kaempferol. Phenolic acids were higher in organic crops in 18 of 25 cases. On average, The Organic Center reported total phenolics were higher in organic crops by 20 percent or more. Thirteen of the fifteen samples tested for quercitin were higher in organic food and kaempferol was higher in six of the organic crops, out of 11 sampled. The United States Department of Agriculture, however, takes the position that there are no differences between conventional and organic foods from a nutrition standpoint.
The Bottom Line
There is a considerable body of research to support each side of this discussion. Ultimately, whether to choose organic or conventional fruits, vegetables and grains based on nutritional quality seems to be a value judgment on the part of the consumer.
References
- University of Illinois Extension: Composting for the Homeowner
- The Organic Center; Organic Center Response to the FSA Study; Charles Benbrook, Ph.D., et al.; July 2009
- United States Department of Agriculture; Organic Foods; 2006
- American Journal of Clinical Nutrition; Nutritional Quality of Organic Foods: A Systematic Review; Alan D Dangour, et al.; July 2009
- Organic Trade Association; Nutritional Considerations; February 2011
- Journal of Agronomy for Sustainable Development; Nutritional Quality and Safety of Organic Food. A Review; Denis Lairon; May 2009
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