Organic Vs Conventional Food Products

 

Do you ever wonder that why does people prefer organic foods over the non-organic foods? Is there really a need to grow organic foods? One of the major perspectives associated with organic foods is the environmental one. Organic food brings a positive impact on ecosystem unlike the conventional farming methods where fertilization, overproduction and use of pesticides, herbicides can affect negatively. Also, these factors can have adverse effects on groundwater, soil and biodiversity. These problems that may trouble human health as well as the environmental concerns bring in a need of organic farming which can help in avoiding or at least reducing the risk of these issues.

Globally it is claimed that organic food comes with improved safety and is good for human health. This claim is based on the use of chemicals especially pesticides used during the growth and processing of food. Food contaminated with pesticides residues can result in toxicity and associated adverse health effects.  Thus, it is considered that organic food is more likely to have reduced residues of pesticides that makes them safer.

Furthermore, the organic food companies assert that organic is a tastier as well as healthier option to consider. Also, it brings in an opportunity to purchase food that has increased nutritional value.  Even though organic is expensive than conventional food yet the organic food industry has succeeded in convincing the public.

Benefits of Organic Foods

1. Rich in Nutrients

Increased hype of organic foods is due to its high nutritional value. Various studies show that organic foods have high level of antioxidants, vitamin C, zinc, iron and various other micronutrients. Antioxidants are found as high as up to 69% in these foods. These antioxidants are linked to reduced risk diseases like neurodegenerative diseases and certain cancers. According to a study, 52% higher amount of vitamin C and 58% higher antioxidants levels were found in corn and berries that were grown organically.

2. Lower Nitrates and Cadmium Levels

Elevated level of nitrates is found to increase the risk of particular types of cancer and is also linked to a disease called methemoglobinemia. It is a condition which affects oxygen carrying ability in infants. Also, cadmium is an extremely toxic metal found to cause harm if it accumulates in human body. Although it can be reduced if food is washed and cooked properly yet the risk remains. In order to reduce health risks, organically grown crops are found to have 30% less nitrates and 48% lower cadmium levels in them.

3. Less Pesticide Residues & Antibiotic-Resistant Bacteria

Organically produced food comes with additional benefit i.e. less pesticide residues. It was found that organic crops have four times less pesticide residues as compared to conventional crops. Also, these crops have relatively decreased levels of antibiotic-resistant bacteria because farming of these crops does not use antibiotics in animals.

References

(2015). Should you go organic? Harvard Health Publishing, Harvard Medical School.

Huber et al, M. (2011). Organic food and impact on human health: Assessing the status quo and prospects of research. NJAS - Wageningen Journal of Life Sciences , 58 (3–4): 103-109.

Barański et al, M. (2014). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. The British Journal of Nutrition , 112(5):794-811.

Kilonzo-Nthenge et al, A. (2015). Occurrence and antimicrobial resistance of enterococci isolated from organic and conventional retail chicken. Journal of Food Protection , 78(4):760-6.

Williams, C. M. (2002). Nutritional quality of organic food: shades of grey or shades of green? Proceedings of the Nutrition Society , 61(1):19-24.

Asami et al, D. K. (2003). Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry , 51(5):1237-41.

Barański et al, M. (2014). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. The British Journal of Nutrition , 112(5):794-811.

Hunter et al, D. (2011). Evaluation of the Micronutrient Composition of Plant Foods Produced by Organic and Conventional Agricultural Methods. Critical Reviews in Food Science and Nutrition , 51: 571-582.