Organic vs. Conventional Nutrition Studied

A recent Danish study found that the nutritional value of select crops did not differ depending on organic vs. conventional methods of cultivation. The results of this research have been published online ahead of print in the Journal of the Science of Food and Agriculture.

The authors note that a climate has developed where many consumers believe that organic foods are healthier than conventional foods. In order to investigate that assumption, the researchers fed dried carrots, kale, peas, potatoes and apples, produced either conventionally or organically over two consecutive years, to rats. Three systems of cultivation were employed: an organic system based on animal manure and no pesticide application (with the exception of one pesticide for kale permitted by organic standards); a more-conventional approach using animal manure and pesticide application; and another truly conventional approach based on delivery of nutrients via inorganic mineral fertilizers and application of pesticides. All other parameters were consistent between the cropping systems.

The Danish researchers studied both the nutritional content of the dried foods themselves, as well as the bioavailability of nutrients in the rats. Analysis proved unable to find any evidence supporting the claim that organic foods are more nutritious than conventional crops. This led the researchers to conclude, “This study does not support the belief that organically grown foodstuffs generally contain more major and trace elements than conventionally grown foodstuffs, nor does there appear to be an effect on the bioavailability of major and trace minerals in rats.”

In response, Peter Melchett, policy director, the Soil Association, Bristol, England, noted that the use of dried foods might have affected the outcome of the study. As reported on NutraIngredients-USA.com, he suggests that organic produce often has a higher content of dry matter than their conventionally grown counterparts, meaning nutrient analyses on a dry-weight basis aren’t comparable.

Further, other variables often factor into a consumer’s decision to purchase organic food, such as the desire to avoid pesticide residues on food and environmental factors.

This study was funded by the International Centre for Research in Organic Food Systems, Tjele, Denmark.