Organic vs. Conventional Foods: A Nutritional Point of View

There has been a significant increase in consumer interest in organic food products since the first half of the 20th century; where an organic movement towards organic foods was initiated declaring that organic farming cures cancer, is healthier, better nutritionally, safer etc. Thus, organic farming became one of the fastest growing segments of the US and European agriculture starting in the 1990s.

Organic foods are foods that are produced using methods that do not involve the use of:
o pesticides
o chemical fertilizers
o chemical solvents
o chemical food additives
o do not contain genetically modified organisms etc.
As an alternative, the organic agricultural systems use animal and plant manures and biological pesticides.

This increase concern in organic farming is associated with several factors: increase consumer interest towards personal health, environmental health, nutritional value, nutritional quality and safety of purchased foods.

Several studies have been establishes comparing foods derived from organic and conventional agricultural systems assessing nutritional value, sensory qualities, food safety and their relation to health.

Considering some studies that aim to investigate whether there is a difference between organic foods and conventional foods from a nutritional point of view. Covering three recent studies; where the first study is about the carotenoid content (that reflects Vitamin A) of organic and non-organic baby foods and the bio-accessibility of carotenoids from these foods to the babies. The second study, covering the phenolic content (reflecting antioxidants) of organic and conventional tomato juice and the third study covering the nutrient and contaminated intake of adults from consuming organic versus conventional vegetables.

In reference to the above mentioned studies:
1. Organic foods have superior sensory attributes, lower levels of pesticides and synthetic fertilisers; higher levels of nutrients and protective phytochemicals and lower levels of nitrate than conventionally produced foods
2. More iron, magnesium, phosphorus, and vitamin C and less nitrates in organic crops are found when compared to conventional crops
3. Vegetable and fruit products grown in organic agriculture would be expected to be more health-promoting than those produced conventionally
4. On the other hand, the organic baby foods, are generally not superior to non-organic baby foods in terms of carotenoid content and bioaccessibility

So in conclusion, organic foods have shown to be superior than conventional foods in many aspects yet, consumption patterns of organic compared to conventional consumers; ingredients used in the prepared foods; and food choice education ought to be considered when comparing.

References

Hoefkens, C., Sioen, I., Baert, K., De Meulenaer, B., De Henauw, S., Vandekinderen, I., et al. (2010). Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes. Food and Chemical Toxicology, 48(11), 3058-3066.
Jiwan, M. A., Duane, P., O’Sullivan, L., O’Brien, N. M., & Aherne, S. A. (2010). Content and bioaccessibility of carotenoids from organic and non-organic baby foods. Journal of Food Composition and Analysis, 23(4), 346-352.
Vallverdú-Queralt, A., Medina-Remón, A., Casals-Ribes, I., & Lamuela-Raventos, R. M. (2012). Is there any difference between the phenolic content of organic and conventional tomato juices? Food Chemistry, 130(1), 222-227.