We aimed to investigate whether the alleged health benefits of food products labeled as “organic” are true.
Farmers produce organic food products by following certain regulations that replicate traditional methods of plant and animal farming. In most countries, organic fruits and vegetables must not use mineral nitrogen fertilizers, synthetic pesticides, or hydroponic technology (a method of growing plants without soil, where the roots are immersed in a solution from which they receive all necessary nutrients). There are also specific soil requirements. Animal husbandry has even stricter limitations – the use of antibiotics for preventive purposes, hormones, and other growth-stimulating drugs, as well as the origin of the animal, conditions of its housing and feeding, are prohibited. Genetic engineering is also not allowed in the production of organic products. However, it is worth noting that “organic” does not equate to “natural” (i.e., without colorings, flavor enhancers, etc.) since the focus is primarily on the production method rather than the composition.
Organic products are gaining worldwide popularity, as evidenced by the 2021 sales figures in the United States where sales of organic vegetables and fruits surpassed those of conventionally grown agricultural products in both revenue and volume. Despite the more complex production process, organic products are usually more expensive.
Although the requirements for organic product certification are generally the same worldwide, there is no unified certification system. Each country has its own certification system, such as USDA Organic in the USA, and JAS in Japan. EU countries follow a unified regulation for organic product production. However, some European countries, such as Germany and France, have their own certification systems that may include additional requirements.
Organic products often feature the label “GMO-free” on their packaging, implying that they are not genetically modified. Regulations in various countries prohibit the genetic modification of such products. The World Health Organization has also stated that there has been no recorded negative impact on the population’s health in countries where GMO products are approved for consumption. Experts have scrutinized more than 3,000 scientific studies on this subject and have found no indication that GMO products are hazardous. Therefore, organic products do not have any advantages over conventional products in this regard.
A meta-analysis conducted by an international group of scientists in 2014 found that organic fruits and vegetables contain higher levels of various types of antioxidants, ranging from 19% to 69% (depending on the specific substance), compared to conventionally grown products. Antioxidants play a crucial role in protecting the body from free radicals – oxygen atoms that lack a pair of electrons due to adverse conditions or metabolic processes. These atoms react with others in our cells to try to “regain” the missing particle. A high concentration of free radicals can cause oxidative stress and ultimately damage the body’s cells. Thus, the higher levels of antioxidants found in organic products are beneficial to the body.
Stanford University experts conducted a systematic review of existing studies in 2012, which found no substantial evidence supporting the idea that organic products have a significantly higher nutritional value. A similar review conducted by an international group of scientists in 2017 confirmed these findings. While organic dairy products and meat contained slightly higher levels of omega-3 fatty acids, the difference was not substantial enough to provide significant nutritional value.
While the 2017 review found minimal differences in the levels of toxic metal cadmium content between organic and conventional products, a 2014 review by international researchers found that organic products had an average of 48% lower levels of this metal. Since cadmium can accumulate in the body, researchers emphasize the importance of keeping its content in food as low as possible. While the levels of cadmium in conventional products were within permissible limits, having lower levels in organic products is still beneficial.
Katie McManus, the director of the Nutrition Department at Brigham and Women’s Hospital, Harvard Medical School, believes that organic products do not offer any specific benefits over conventional ones. She states that there is currently insufficient evidence to suggest that organic products are healthier. Additionally, she does not recommend organic products to her patients as they are significantly more expensive.
Similarly, pediatricians from the Children’s Hospital at the University of California, Davis, have also concluded that organic fruits and vegetables are not necessarily better than conventional ones. While organic produce does not contain traces of pesticides that may contribute to cancer, the overall health benefits are not significant. They suggest that washing fruits and vegetables thoroughly and peeling them can help reduce the amount of pesticide residues.
French researchers conducted a study in 2018 based on a survey of over 68,000 French individuals about their diet. The researchers analyzed data on the frequency of organic product consumption and participants’ health and concluded that the more organic products individuals consumed, the lower their risk of developing cancer. However, this study only shows a correlation and does not establish a cause-and-effect relationship. Therefore, we cannot conclude that organic products directly reduce the risk of cancer since other accompanying factors were not considered. For example, individuals who are willing to spend more on expensive organic products may generally be more health-conscious, making it difficult to assess the role of organic products in establishing a healthy diet.
Scientists from the Louis Bolk Institute in the Netherlands conducted an experiment on chickens in 2010. The researchers divided the birds into different groups and gave them either organic or conventional feed. After 13 weeks, the chickens were slaughtered and their physiological indicators were compared. Some of the chickens were also given an injection of a drug to test their immune response during their lives. The study showed that the birds that consumed conventional feed gained weight faster, while those that received organic feed had a stronger immune system.
Establishing a relationship between people and organic product consumption is more complex. A 2022 review by scientists from the Czech Republic, India, and the United States found that consuming organic products reduced the risk of obesity by 11%. Similarly, a 2018 French study revealed a correlation between the level of organic product consumption and a reduced risk of metabolic syndrome, a disorder including obesity and type II diabetes. In the same year, a systematic review conducted by researchers from the United States identified a lower incidence of diabetes among those who consume organic foods. However, as previously mentioned, it is possible that individuals who purchase organic products simply lead a healthier lifestyle, making it difficult to determine the direct impact of organic products on reducing the risk of diseases.
The American Academy of Pediatrics asserts that further research is necessary to establish a direct link between consuming foods with pesticide residues and individual health effects. The American College of Cardiology recommends consuming a variety of fruits and vegetables in one’s diet, regardless of how they were produced, as they are all equally beneficial. The American Cancer Research Institute does not see a direct correlation between consuming organic foods and reducing the risk of cancer. Instead, they suggest consuming a diverse range of fruits and vegetables to promote good health.
Although organic farming is believed to be less harmful to the environment, it is still a controversial issue. Due to the prohibition of certain fertilizers and strict rules for soil use, organic production yields, according to some estimates, 25% less crops compared to conventional farming. This means that more land is required to obtain the same amount of food, which ultimately also has a negative impact on nature. However, conventional farming contributes to environmental pollution from pesticides and nitrogen released from fertilizers. Therefore, compromises must be made in both cases to balance the environmental impact.
To date, there is no conclusive evidence that organic products are healthier than conventional ones. Studies have indicated a correlation between consuming organic products and a reduced risk of diseases such as obesity, cancer, and diabetes. However, it is important to note that individuals who consume organic products typically maintain a generally healthier lifestyle, making it challenging to establish a direct causal relationship. The only proven advantage of organic products is their higher antioxidant content, and they also do not contain residual pesticide residues. However, the level of pesticides in conventional products can be minimized by thoroughly washing and peeling fruits and vegetables. The greater environmental friendliness of organic production remains a controversial issue.
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