Is organic food really better for your health?
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While experts argue about organic food and its health benefits, French scientists have published two new and rather contradictory studies on the subject… but all in all, while it probably won't add extra years to your life, it does seem worthwhile giving organic food products a try.
Organic food and nutritional benefits: the 2009 clanger
A 2009 English review, based on the analysis of some 10 studies made over 50 years1, cast doubt on the nutritional benefits of organic foods and failed to identify a single advantage to eating food produced organically rather than using conventional farming methods.
Dr Denis Lairon, a researcher at Inserm who coordinated the French Food Safety Agency’s 2003 report2, puts this publication into perspective3: “In a preliminary report based on 162 international studies, British experts concluded, like their French counterparts, that there were many different virtues which could be attributed to organic food. After eliminating around a hundred of these studies, leaving 55, they found no significant difference between organic and ordinary food produce. However, for a full review to have scientific value, all the studies should be taken into consideration.”
New work has been done in this area since 2003. The results of the European study QLIF4 and of French research are being published, and we have access to facts about organic produce from studies made in other EU countries, specifically Switzerland and Germany.
Organic foods do contain more of some useful nutrients
According to Dr Denis Lairon, who published a review of recently discovered facts about organic food in the journal ‘Agronomy for Sustainable Development’ 5 6, organic vegetables contain more dry matter (up to 20%), and therefore less water. Some organic foods have a higher mineral content (magnesium, iron or zinc). Organic potatoes and tomatoes are often richer in Vitamin C.
Not all minerals and vitamins have been studied, so these facts are admittedly fragmented. However, they are encouraging when you consider that the nutritional content of vegetables produced in conventional, intensive farming can be reduced because of soil exhaustion.
The main advantage of organic fruit and vegetables is that they generally contain a higher concentration of polyphenols. Without artificial pesticides, these composites accumulate in the fruit or vegetable in order to fight off insects and other external aggressions. Polyphenols have an antioxidant effect in the body, slowing down cell ageing and contributing to the prevention of cardiovascular disease and some cancers.
Organic beef, lamb, pork and poultry appear less fatty3, 5,6, which is always the case according to Dr Denis Lairon. In a study that he cites, organic chickens slaughtered after 91 days were 3 times leaner than battery chickens killed after 42 days. Organic rearing means the animals are free-range and have access to pastures or runs, thus they exercise more and store up less fat.
Another plus point is that organic beef and poultry appear to be richer in omega 3; good fats that protect the heart and are an essential part of the human diet. As for organic milk, it contains more omega 3 and also more antioxidant carotenoids (beta-carotene, lutein, zeaxanthin).
... But the organic debate goes on…
Léon Guéguen and Gérard Pascal, members of a research group ‘Organic Agriculture’ at the France Academy of Agriculture, are however less optimistic and consider that, “The slight differences observed in nutrient content and antioxidant microconstituents don’t have a meaningful impact in fulfilling the body’s nutritional needs. Furthermore, the auto-defence reactions of plants attacked by insects or other parasites provokes the formation of other compounds, as well as polyphenols, whose effect on the human body is less known7.
Dr Lairon admits that the scientific facts are still limited3: “The public’s obsession with organic food is a very recent phenomenon: this way of producing food has long been considered niche.” Hehowever, remains convinced of the health benefits in eating organic food, especially when it comes to cereals, fruit and vegetables, which are all recommended as part of every meal.
Fewer nitrates and pesticides in organic produce
Organic fruit and vegetables contain few nitrates, as they have been grown without the use of chemical fertilisers5. Nitrates are toxic for children under 6 months old and are also suspected of being carcinogenic for everyone else (once transformed inside the body into nitrosamines).
Organic food also escapes almost 100% of residues left by pesticides5. According to the latest observations made by the French Directorate-General of Competition, Consumption and Fraud Repression, 50% of conventionally produced fruit and vegetables contain a measurable dose of these pesticides8.
Such pesticides are a source of concern for scientists and ecological organisations alike, with considerable disruption to ecosystems and animal reproduction are attributed to them, along with different illnesses particular to those working in the agricultural industry, as well as cancers and neurological harm. Described as endocrine disruptors, pesticides can also be the cause of a reduced fertility in men.
But still, full studies of these effects are lacking. It is known that certain residues left by pesticides can accumulate in the human body, but the long-term effects remain unclear. Pregnant women or women who are breast-feeding have been identified by the Observatory of Pesticides9 as the main group who are at risk.
Encouraging facts about organic food
All the facts, even if they don't show a marked benefit for your health, encourage the consumption of organic food, as this produce has come into little or no contact with nitrates or pesticides, and appears to contain useful nutrients.
Organic farming is also good for the environment, which is no small thing at a time when governments are exploring ways to fight against the ecological ravages linked to the large-scale use of nitrogen fertilisers in agriculture.
It is possible to eat organic produce without being out of pocket, so long as you make sure each meal has more organic vegetables and a bit less organic meat in comparison. Most government nutrition programmes, and ecologists say the same thing: reduce meat intake and increase fruit and veg! You should also limit yourself to buying seasonal fruit and vegetables, directly from the producers if possible.
When you can’t buy organic food, you can minimise how much pesticide residue you ingest by buying seasonal vegetables that have been grown in the open and not in hothouses. Also make sure that you wash and dry all fruits and vegetables before eating.
Sources:
1. “Nutritional quality of organic food: a systematic review,” A. Dangour et al. – Am. J. Clin. Nut. 90: 680-85. 2009
2. “Evaluation nutritionnelle et sanitaire des aliments issus de l'agriculture biologique,” Afssa, 2003
3. Telephone interview with Dr Denis Lairon, May 2010
4. Quality Low Input Food
5. “Nutritional quality and safety of organic food. A review,” D. Lairon. Agron - Sustain. Dev. 30: 33-41. 2009
6. “Intérêts nutritionnels et sanitaires des produits bio, D. Lairon. Conférence lors du salon professionnel de la nutrition Dietecom,” March 2010
7. “Le point sur la valeur nutritionnelle et sanitaire des aliments issus de l'agriculture biologique. L. Gueguen, G. Pascal. Cahiers de Nutrition et de Diététique,” April 2010
8. “Plan de surveillance et de contrôle des résidus de pesticides dans les denrées d'origine végétale,” Direction Générale de la Consommation de la Concurrence et de la Répression des Fraudes. 2007 report
Florence Daine
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