Study backs organic
Oct 29 2007 by Rachel O'Brien, The Journal
ORGANIC produce has a higher nutritional value than ordinary food, a new study by North scientists has revealed.
The Quality Low-Input Food Project, funded by the European Union, has found a general trend in its data showing that organic food contains “less of the baddies” than conventional produce.
The findings call into question the current stance of the Food Standards Agency (FSA), which is neither for nor against organic food.
Newcastle University’s Prof Carlo Leifert, the co-ordinator of the £12m four-year project, said: “We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods, or improved amounts of the fatty acids you want and less of those you don’t want.”
He said that while there were significant variations, up to 40% more antioxidants could be found in organic fruit and vegetables than in non-organic varieties, adding that “the most amazing differences are in milk” because organic milk can contain more than 60% more antioxidants and desirable fatty acids.
Prof Leifert’s team of researchers grew fruit and vegetables and reared cattle on adjacent organic and non-organic sites across Europe, including the 725-acre Nafferton Farm run by the university near Stocksfield, Northumberland.
They then investigated produce from the different farming techniques.
“Our research is trying to find out where the difference between organic and conventional food comes from,” said Prof Leifert.
“What we’re really interested in is finding out why there is so much variability with respect to the differences. What in the agricultural system gives a higher nutritional content and less of the baddies in the food?”
He said he hoped the findings would help farmers in organic and low-input farming – for example, to improve milk quality.
The FSA, the body which provides advice and information to the public and Government on food safety, currently states: “Consumers may choose to buy organic food because they believe that it is safer and more nutritious than other food.
“However, the balance of current scientific evidence does not support this view.”
But the FSA recently commissioned a literature review, evaluating organic food for nutrient and non-nutrient content, with a report due to be published by the end of March next year.
Earlier this year, The Journal reported on a study by Dr Kirsten Brandt, also of Newcastle University, which used analysis of organic carrots, apples and potatoes to reveal greater concentrations of vitamin C and chemicals that can protect the body against heart attacks and cancer. The research came not long after South Shiels MP David Miliband – then Environment Secretary – had said that organic food was a lifestyle choice, echoing the official line that its health benefits had not been proved.
Mr Miliband later added that he ate organic food because of its taste and environmental benefits.
