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organic non organic food essay

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Organic vs. Non-Organic: Does It Make a Difference?

We investigate if buying organic foods really makes a difference for your health.

Young woman carries a shopping basket filled with fresh produce. She is shopping for fresh fruit and vegetables in a grocery store.

Young woman carries a shopping basket filled with fresh produce. She is shopping for fresh fruit and vegetables in a grocery store.

Photo by: Steve Debenport

Steve Debenport

Are you breaking the bank on organic produce and other organic foods? The word “organic” has become synonymous with all kinds of nutrition superlatives, but healthy is not a mandatory part of the definition. We are setting the record straight and giving you the facts so you can make the most of your next shopping trip.

What Are Organic Foods?

The USDA defines organic foods as those items grown and produced without the use of chemical pesticides, herbicides and other prohibited substances. This process is strictly policed by the USDA in efforts to protect the foodstuffs and the land it’s grown on. Their website reads:

“Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.”

All the government oversight, certification expenses and other financial issues associated with growing organic produce (such as lower yields and alternative pest control practices) means organic foods come at a higher price point. Despite these remarkable differences, there is not much solid science to support that organic produce is any more nutritious than conventionally grown items – an organic apple has the same nutrients as a non-organic one. Confused yet? Understandable. Food labeling can also get tricky. Only foods that contain nothing but organic ingredients can be labeled “100% organic,” while foods deemed “organic” only need to be 95 to 99 percent organic. And yes, there’s more: Foods made with 70 to 94 percent organic ingredients can flash the title “made with organic ingredients."

What About Dirty and Clean Food?

Some folks may look to other organizations for guidance to help make sense of organic dos and don’ts. The Environmental Working Group’s Shopper’s Guide to Pesticides in Produc e sets out to rank traces of non organic residues found on regularly consumed produce items. They review available data each year to create the trendy “ Dirty Dozen ” and “ Clean Fifteen ” lists indicating which 12 produce items carry the highest amount of pesticide residues and which 15 carry the lowest. According to the EWG: “People can lower their pesticide exposure by almost 80 percent by avoiding the top 12 most contaminated fruits and vegetables and eating the least contaminated instead.” But these “dirty" and "clean” labels should not deter you from eating fresh fruits and vegetables whether they are grown organic or conventionally. When you take a closer look at the research even the highest loads of deductible pesticides found in the dirty dozen do not appear to pose imminent harm to those that eat them. For example, kale ranked high on the pesticide residue list this year, but the amount it contains is still pretty negligible – meaning it would be impossible to eat enough of the leafy green for it to be harmful.

What About Packaged Organic Foods?

Organic foods come in all shapes and sizes and you can easily find organically-produced junk food. Organic cookies, fried snack foods and other less-than-healthy foods are little or no better for you than their conventionally grown counterparts. Treat these highly processed foods with the same caution and moderation you would any other highly processed junk food.

How About Local Organic Food?

Locally grown produce often comes from smaller farms that don’t have to use the same types or amounts pesticides as large farms that service grocery stores. Talk to your local farmer about their use of pesticides and decide if going local seems like a better fit than organic for your home.

Bottom Line: Organic isn’t as black and white as it seems. Eating plentiful amounts of fruits and veggies will benefit you no matter how they are grown and organic junk food is still junk!

Related Links:

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Organic apples and pears

Clear differences between organic and non-organic food, study finds

Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date.

The international team behind the work suggests that switching to organic fruit and vegetables could give the same benefits as adding one or two portions of the recommended "five a day".

The team, led by Prof Carlo Leifert at Newcastle University, concludes that there are "statistically significant, meaningful" differences, with a range of antioxidants being "substantially higher" – between 19% and 69% – in organic food. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals.

The researchers say the increased levels of antioxidants are equivalent to "one to two of the five portions of fruits and vegetables recommended to be consumed daily and would therefore be significant and meaningful in terms of human nutrition, if information linking these [compounds] to the health benefits associated with increased fruit, vegetable and whole grain consumption is confirmed".

The findings will bring to the boil a long-simmering row over whether those differences mean organic food is better for people, with one expert calling the work sexed up.

Tom Sanders, a professor of nutrition at King's College London, said the research did show some differences. "But the question is are they within natural variation? And are they nutritionally relevant? I am not convinced."

Organic food 120714 WEB

He said Leifert's work had caused controversy in the past. "Leifert has had a lot of aggro with a lot of people. He is oversexing [this report] a bit." Sanders added the research showed organic cereals have less protein than conventional crops.

The research was peer-reviewed and is published in a respected scientific journal, the British Journal of Nutrition. It was due to be released next week, but has appeared on several academic websites .

The results are based on an analysis of 343 peer-reviewed studies from around the world – more than ever before – which examine differences between organic and conventional fruit, vegetables and cereals.

"The crucially important thing about this research is that it shatters the myth that how we farm does not affect the quality of the food we eat," said Helen Browning, chief executive of Soil Association, which campaigns for organic farming.

UK sales of organic food , which is often considerably more expensive than non-organic, are recovering after a slump during the economic crisis.

Plants produce many of their antioxidant compounds to fight back against pest attacks, so the higher levels in organic crops may result from their lack of protection by chemical sprays. But the scientists say other reasons may be important, such as organic varieties being bred for toughness and not being overfed with artificial fertilisers.

Leifert and his colleagues conclude that many antioxidants "have previously been linked to a reduced risk of chronic diseases, including cardiovascular diseases, neurodegenerative diseases and certain cancers". But they also note that no long-term studies showing health benefits from a broad organic diet have yet been conducted.

The researchers found much higher levels of cadmium, a toxic metal, in conventional crops. Pesticide residues were found on conventional crops four times more often than on organic food. The research was funded by the EU and an organic farming charity .

The research is certain to be criticised: the inclusion of so many studies in the analysis could mean poor quality work skews the results, although the team did "sensitivity analyses" and found that excluding weaker work did not significantly change the outcome.

Also, the higher levels of cadmium and pesticides in conventional produce were still well below regulatory limits. But the researchers say cadmium accumulates over time in the body and that some people may wish to avoid this, and that pesticide limits are set individually, not for the cocktail of chemicals used on crops.

A further criticism is that the differences seen may result from different climate, soil types and crop varieties, and not from organic farming, though the researchers argue that combining many studies should average out these other differences.

The greatest criticism, however, will be over the suggestions of potential health benefits. The most recent major analysis, which took in 223 studies in 2012 , found little evidence. "The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods," it found.

This was also the conclusion of earlier, smaller studies published in 2009 in a scientific journal and by the UK Food Standards Agency (pdf) , though the latter considered just 11 studies. The 2012 study did note that eating organic food might help people avoid pesticide residues.

Sanders said he was not persuaded by the new work. "You are not going to be better nourished if you eat organic food," he said. "What is most important is what you eat, not whether it's organic or conventional. It's whether you eat fruit and vegetables at all. People are buying into a lifestyle system. They get an assurance it is not being grown with chemicals and is not grown by big business."

He added that organic farming did help to address the significant problem in the UK of soil degradation and excess fertiliser polluting rivers.

Soil Association polling (pdf) shows healthy eating (55%) and avoiding chemical residues (53%) are key reasons cited by shoppers for buying organic produce.

But many also say care for the environment (44%) and animal welfare (31%) are important, as is taste (35%).

Browning said: "This research backs up what people think about organic food. In other countries there has long been much higher levels of support and acceptance of the benefits of organic food and farming. We hope these findings will bring the UK in line with the rest of Europe."

The organic shop

Consumers spend 25p more on 2 pints of semi-skimmed organic milk (£1.14) at most big supermarkets

45p more on an organic 800g wholemeal loaf (£1.20) at Sainsbury's

£1 more per kg on organic white grapes (£5 per kg) at both Sainsbury's and Tesco

£3.23 more on organic pork chops (£5.50) at Tesco than standard ones

£1.03 more on a pack of six organic mixed-weight eggs (£2) at Asda

40p more on a 340g tub of organic crunchy peanut butter (£1.70) at Sainsbury's

Source: MySupermarket. Standard non-sale prices correct on Friday 11 July

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  • Health & wellbeing

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Organic Food vs. Non Organic Food, Research Paper Example

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The debate with organic and non-organic food has economical, scientific, and nutritional implications that must be considered by consumers. Promoting healthier standards and a way of life that has sustained people for generations, organic food has increased tremendously. It is with these standards that organic foods remain a more appropriate choice for consumers today.

Healthier Standards

Purchasing food should not involve a haziness regarding what is used in the process. Unfortunately, some consumers simply aren’t aware of the methods, and more appropriately, the pesticides and chemicals that are used in conventionally grown foods. As it will be demonstrated, this is a stark contrast to that of organic farming.

Organic farming takes advantages of nutrient-rich techniques that promote healthy crops. Kock sums it up nicely: “Organic farmers use crop rotation, cover crops, and beneficial insects to fight pests, and composting to fertilize. They focus on keeping the soil nutrient-rich because healthy plants develop resistance to pests more readily” (764). It is with these focuses that consumers may enjoy safer methods of growing valuable crops.

That is simply not the case with conventionally-grown foods. According to Glazer, who is connecting organic farming with the Slow Food Movement: “advocates argue that food is better for the environment if it doesn’t degrade soil and water with pesticides and fertilizer and avoids the overuse of antibiotics in animals” (78). Not only is food better for the environment in this manner, it is also better for consumers. While getting into the details of conventional farming isn’t possible, it is clearly seen that these aren’t high standards.

Prior to getting into the science behind the choice, it is important to pause and consider what has been covered thus far. The standards for organic and conventional farming are not close. With reference to pesticides and soil and water degradation, it is evident that organic farming promotes a healthier process for the environment. As it will be explored, it is also healthier for the individual, as it can be seen in this hard-hitting statement: “EPA’s new pamphlet advises parents to wash, peel, boil, and skin food to get rid of pesticide residues – or buy organic produce” (Glazer 765). This is certainly not a good sign for non-organic food.

The Science: Is Organic Food Really Healthier?

The scientific evidence for either side can vary. In reference to the many studies concerning each side, there have been conflicting reports. Thus, no extensive evidence can be given for the undeniable superiority of organic food (or non-organic food for that matter). However, there is more than enough cause and reason to drive customers away from food that isn’t up to the standard of organic food.

In a recent review of this very subject, researchers that looked over the subject could not find a basis upon which to assert that organic food was healthier. However, this was not so much of a conclusion as it was a lack of ability: “There is currently no evidence to support or refute claims that organic food is safer and thus, healthier, than conventional food, or vice versa” (Magkos, Arvanti, and Zampelas 47). Specifically, the conclusions that are made focus on the “extremely limited” differences with respect to knowledge (47).

In the same study, there was a great deal of stress placed on current evidence. The researchers noted that “comparative studies of organic and conventional produces are believed to be difficult to construct and evaluate, because of several extraneous variables that are difficult or even impossible to control” (24). Thus, studies that have been completed are questioned on their ability to analyze the subject and properly draw conclusions.

On the other side of the conversation, there is legitimate reason to question the safety of non-organic food, beyond that of healthier standards. Koch cites a report from the nonprofit Environmental Working Group (EWG), which followed promises from Clinton’s administration in 1993 that exposure to pesticides for children would be reduced, found that “’levels of carcinogenic pesticides fond in fruits and vegetables heavily consumed by children’ have increased significantly” (765). Koch goes on to recap the pamphlets sent to grocery stores regarding children’s possible increased vulnerability to pesticides, and that pesticides have been shown to cause birth defects in laboratory animals (765).

Koch’s report continues to recap the cited benefits of organic food, such as the lack of cases involving foodborne illnesses (765). Stricter rules are found in certified organic food producers. Also, Koch continues to cite the same thing as see in the study from Magkos, Arvanti, and Zampelas, where an expert in microbial food safety comments that no one really knows whether organic foods are safer (765).

It may be normal to take the stance that non-organic food is just as safe as organic food. However, as sources have demonstrated, there are complexities surrounding the current state of science in this respect. As the Mayo Clinic states: “The answer isn’t yet clear… [research] is ongoing” (n.d.). Answers could certainly arise in upcoming years to drastically change the picture.

Organic food has not exactly been around for centuries, at least with the modern standards. And when you compare the differences between organic and non-organic farming, suspicions are growing as to the current equal playing field between the two. However, even the latter phrase may not be accurate, as science has placed doubt on the reliability and abilities of these studies.

These developments cast a large and looming shadow over the current defense of those that choose non-organic foods. In short, science is not sure whether non-organic foods are worse than organic foods, due to the abilities of studies to compare each to each other, yet, through research that involves other factors (such as cancer rates), it currently provides a level playing field. This is a dangerous status update, indeed.

However, there is one thing that is not even, and that is the standards of each type of farming. Conventional methods use chemical fertilizers, insecticides, and herbicides on plants (Mayo Clinic n.d.). As far as animals are concerned, antibiotics, hormones, and medications are used – in addition to the lack of free-roaming elements and others, such as balanced diets, rotational grazing, and clean housing to prevent disease (n.d.).

As far as the farming standards are concerned, there is a wide gap. Not only is organic farming better for the environment, but there are ethical and moral considerations in regards to animals. Consumers that want free-roaming animals and those that are not injected with antibiotics, hormones, and medications will opt for non-organic farms. Pesticides on plants may have vast implications for adults, and especially children, as a previous study noted, which serves as yet another possible danger area.

As a result, organic foods can be seen as superior in a number of ways. Organic farming is better for the environment, ethically-conscious for animals, and cuts out harsh chemicals that can have serious health implications. All of these factors add up to quite a convincing argument that should be considered by consumers and approached carefully.

At the very least, organic food is the safer option. While organic foods are not without risk, of course, there is no question that organic foods promote safer crops, food sources, environments, and ultimately, consumers. In the choice to wash, peel, boil, and skin food sources to eliminate pesticide residues, or purchase organic foods, the answer is simple.

It is not difficult to make a case for the superiority in regards to farming standards. With reference to chemicals, additives, and the treatment of animals, conventional farming is severely lacking in comparison to organic farming methods. The natural and preferred treatment of crops and animals is certainly seen with organic standards.

The debate gets a little bit more difficult with the question of difference in health value. While science does not give an advantage, it is also unsure of the reliability or possibilities of studies. Also, research is ongoing and seems to be capable of breakthroughs to confirm what may, almost degradingly, be called “suspicions” as to the superiority of organic foods.

However, it doesn’t take much to see that organic food is the superior choice. There is evidence to suggest that chemicals, pesticides, and other cost-efficient methods of conventional farming are not sound in regards to health. Organic farming represents the highest of standards in farming, and is the choice for health, environmental concerns, and the ethical treatment of animals. Organic farming may be the answer to figuring out how to remove the pesticides from the “freshly-picked,” non-organic apple.

Works Cited

Koch, Kathy. “Food Safety Battle: Organic Vs. Biotech.” CQ Researcher 8.33 (1998): 761-784. Print.

Glazer, Sarah. “Slow Food Movement.” CQ Researcher 17.4 (2007): 73-96. Print.

Magkos, Faidon, Arvanti, Fotini, Zampelas, Antonis. “Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature.” Critical Reviews in Food Science and Nutrition 46.1 (2007): 23-56. Print.

“Organic Foods: Are they Safer? More Nutritious?” Mayo Clinic . n.d. Web. 25 April 2012.

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Sigma Nutrition

Organic vs. Non-Organic Food: Is There a Difference?

In Sigma Statements by Alan Flanagan April 13, 2021 3 Comments

In 2018, the global consumer spending on organic foods was estimated at around €80 billion ($95 billion USD). While consumer demand may exist for myriad reasons, within the wider discourse about nutrition and health it is common to hear claims about the superiority of organic food over non-organic food, including (but not limited to):

  • Better nutritional profile (higher levels of nutrients and/or greater bioavailability vs. non-organic foods);
  • Absence of synthetic herbicides and pesticides (tied to assertions that such compounds are harmful to humans and promote disease, e.g., cancer);
  • Better for the environment;
  • Greater benefit to human health outcomes.

Consumer behaviour research has identified a number of factors correlating with an overall organic food purchase preferences, in particular health consciousness, environmental considerations, and an assumption of enhanced well-being. It may be said that organic food purchase is a value system and status symbol . However, the price differential between organic and non-organic food can be substantial , and in populations where only small proportions of the total populace meet recommendations of vegetable and fruit intake, there are considerations for food purchase beyond the production method. In this respect, an evidence-based evaluation of the common claims made in relation to organic foods is necessary for an informed choice, which must also factor in pragmatic considerations regarding social, economic, and environmental determinants of choice.

In this Sigma Statement , we will discuss the definitions of organic food, and review the evidence in relation to organic vs. non-organic food under three main areas:

  • Organic Food and Nutritional Quality
  • Organic Food and Environmental Pollutants
  • Organic Food and Health Outcomes

Image

In the European Union, organic food is regulated under Council Regulations No.834/2007 and No.899/2008 on organic production and labelling of organic food products. In the US, organic food is regulated by the Department of Agriculture. We do not propose to review and contrast the respective merits of the different regulatory systems, however, where relevant specific mention will be made to important concepts like the 'maximum residue levels' (MRL) for pesticides in food products (discussed further under the section on Organic Food and Environmental Pollutants, below).

While people think of 'organic food', the term 'organic' in fact refers to the method of production of that food. A food may be labelled organic under EU law and by the US Department of Agriculture (USDA) if 95% of its agricultural ingredients are organic. To be certified as organic under both regulatory systems, minimum time periods are set for which soil must be free of substances prohibited under organic production (e.g., certain synthetic pesticides). Organic regulations in both the EU and US have strict requirements with regard to livestock and animal produce, both in relation to living conditions (i.e., space, air, light, etc.) and in relation to feed (which must itself be organic) and veterinary treatments.

It is important to distinguish the term 'organic' from the term 'natural', which has no legally binding definition but does have certain regulations in place in relation to additives, like flavourings (i.e., 'natural flavourings', which is defined by Council Regulation No.1334/2008 ). However, for the consumer it is important to note that for the vast majority of food products, 'natural' does not mean anything with regard to method of production. 'Conventional' foods are foods produced through means of production that are outside the definition of organic, but that still meet standard legal requirements for food safety.

Thus, the regulatory systems have strict definitions for what food produce can be classified as 'organic' vs. 'conventional', and these distinctions refer specifically to regulations on methods of production. However, the system is not watertight: in the famous 'Gatto con gli stivali' fraud case, between 2007-2011 food products produced in Italy and Romania were apparently certified as organic. However, the certificates had been falsified, as had production documents to control bodies, resulting in the sale of ~703,000 tons of falsely-labelled conventional products sold as organic, corresponding to estimated financial turnover of around €200-million. Regulations have been significantly updated in the interim, however, the case serves as an example of the growing consumer market for organic-labelled foods.

Image

For the purposes of this section, under the concept of 'quality' we will focus primarily on nutritional content, i.e., actual levels of dietary micronutrients and bioactive food components, i.e., polyphenols, between organic and conventional foods. Aspects relating to food safety, i.e., pesticides, heavy metals, etc., will be addressed separately in a subsequent section.

The assumption of superior nutritional quality is one of the most common claims in relation to organic vs. conventional food. However, is this actually supported by the totality of evidence? Let’s look at both plant and animal produce.

Nutrient Quality - Plant Produce

Dangour et al . conducted a systematic review of studies which compared, through chemical analysis, the nutrient content of foods produced under organic or conventional production methods. From a total of 55 included studies, there was no difference in the nutritional content of crop-produce between organic and conventional methods for 10 of 13 categories analysed. The three for which there were differences - nitrogen, phosphorus, and titratable acidity - likely reflected the difference in fertiliser use and ripeness of the product at time of harvest. For nutrients like vitamin C, magnesium, calcium, potassium, zinc, copper, and phenolic compounds, there were no differences between organic and conventional foods in the included studies.

A further systemic review and meta-analysis in 2012 by Smith-Spangler et al. reported similar findings, with phosphorus and total polyphenol content higher in organic produce, but no difference in other nutrients between organic and conventional production. In particular, there were no significant differences in vitamin C, B-carotene, a-tocopherol, calcium, magnesium, or iron. Conversely, Brandt et al. conducted a systematic review of papers reporting on the vitamin and phenolic compounds in fruits and vegetables, comparing organic to conventional production. They found that the content of vitamin C, and 'secondary plant metabolites' (a definition that encompasses polyphenols, total phenolics, and other non-nutritive bioactive food components), were significantly greater in organic foods, while there was no difference in carotenes, tocopherols, or anthocyanins (a subclass of flavonoids). Specifically, antioxidant 'secondary plant metabolites' were found to be 12% higher in organically grown fruit and vegetables.

The most recent comprehensive systematic review and meta-analysis by Barański et al. included 343 total studies, of which 156 were included in a weighted meta-analysis (i.e., had data available on standard deviations and errors to allow the researchers to provide a greater 'weight' [a percent score out of 100%] to more accurate studies). Antioxidant activity was an average of 17% higher in organic crops. Further, polyphenolic compounds - including total flavonoids and other phenolic compounds - were significantly higher, with a range of 18-69% higher concentrations, depending on the specific compound. Smaller differences were noted with certain vitamins, in particular vitamin C and total carotenoids were higher in organically grown crops. Conversely, levels of proteins and amino acids, fibre, and vitamin E were all lower in organic crops compared to conventional crops.

Taken as a whole, the evidence from the above studies (which collectively synthesised a voluminous body of data) suggest that, compared to conventionally grown crops, organic crops may contain:

  • Higher levels of antioxidant compounds (consistently shown)
  • Higher levels of vitamin C (inconsistently shown)
  • Potentially higher levels of carotenoids (inconsistently shown)

Interestingly, an analysis of broccoli samples obtained from commercial supermarkets demonstrated differences in the nutrient content of vitamin C related to season of harvest, but no difference between organic and conventional production sources. Consequently, much of the focus of the discussion within the literature is on the potential biological relevance of greater intakes of antioxidant polyphenolic compounds for human health outcomes. This will be assessed under the section Organic Food and Health Outcomes, below.

Nutrient Quality - Animal Produce

The previous analyses were primarily focused on the differences in crop produce, i.e., foods of plant origin. However, a number of studies have separately investigated the difference in animal produce between conventional and organic farming methods.

organic non organic food essay

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Średnicka-Tober et al. conducted a systematic review and meta-analysis of cross-European milk survey studies, comparing organic to conventional milk and dairy products. They found that organic milk contained higher concentrations of omega-3 polyunsaturated fats, including alpha-linolenic acid (ALA), the long-chain fatty acids eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), and conjugated linoleic acid (CLA). However, iodine and selenium content were significantly higher in conventional milk.

Overall, the compositional differences in omega-3 fatty acids and CLA were modest, and unlikely to be nutritionally relevant . For iodine, although the conventional milk contained significantly greater concentrations, both organic and conventional sources would still contribute relevant levels of intake for this nutrient. The analysis indicated that the primary reason for differences in milk between organic and conventional milk were higher grazing intakes in organic cows. Thus, the nutritional composition may be explained by the level of fresh grass in the diet of a cow. This has been shown before , with the fatty acid composition of milk increasing linearly in relation to the level of fresh grass in the diet of the cow. This is not necessarily an exclusively organic vs. conventional distinction, given that the organic regulations for grazing are for 'when conditions allow', and therefore conserved forage may be used depending on season and/or climate conditions. Ultimately, it does appear that grazing, compared to grass silage feed or no grazing, results in higher amounts of unsaturated fat, protein, and the carotenoid, lutein.

A further systematic review and meta-analysis from the same research group investigated compositional differences in nutrient content in relation to animal meat, specifically analysing differences in fatty acid composition. The overall analysis detected higher concentrations of both omega-3 and omega-6 fatty acids in organic meat, higher overall polyunsaturated fat content and lower monounsaturated fat content, and similar saturated fat content. In analysis by meat type, higher polyunsaturated fat concentrations were detected specifically in pork and chicken, but not beef, lamb, or goat. Lower monounsaturated fat content was also only observed in pork and chicken. Saturated fat was lower in chicken, but there is no difference in other meat types. The magnitude of difference was small, and the body of evidence included in the analysis was weak and inconsistent.

The overall conclusion for animal produce generally, including milk, meat, and eggs, appears to indicate higher levels of polyunsaturated fat, in particular omega-3 content, comparing organic to conventional sources. However, the total body of evidence for meats is inconsistent and, for most nutrients, does not show nutritionally meaningful differences.

Limitations of Current Research Assessing Nutritional Composition

There are a number of limitations to the body of evidence in relation to nutritional composition that warrant consideration. One is that there remains insufficient data to accurately compare individual crops (as opposed to nutrients in an overall class of crop, i.e., 'fruit'), or to compare meat products from different livestock species. As a result, it is not possible to estimate differences in actual dietary intake of both potential beneficial or undesirable compounds from organic and conventional foods. Another is that many nutritionally relevant compounds lack sufficient data to be able to study in a meta-analysis and attempt to derive meaningful conclusions. Each systematic review and meta-analysis above used different methodological approaches, and this has generated debate within the field about the appropriate methodological framework to analyse food composition data, which have yet to be resolved .

Beyond considerations of nutritional composition, the potential for differences in levels of pesticides, heavy metals, and other synthetic (or non-synthetic but potentially undesirable) compounds, is also relevant to the discussion.

'Pesticides ' are used in agriculture to defend crops by warding off infestation, supporting growth, and preventing disease. It is important to note that pesticides may be synthetic or non-synthetic, i.e., may be derived from natural sources, and it is permissible to use organic pesticides. Pesticide levels are regulated through the 'maximum residue level' (MRL) , which is the upper level of pesticide residues allowed in or on a food, or in animal feed, and the lowest exposure necessary to protect consumers. In the EU, these are only approved after a risk assessment by the European Food Standards Agency (EFSA), while in the US a similar risk assessment process is conducted by the Environmental Protection Agency (EPA). A 'pesticide residue' is the measurable amount of an active substance, and the related metabolites or degradation byproducts, which may be found on harvested crops or in animal foods.

In the systematic review by Smith-Spangler et al. , pesticide residues were found to be 5 times higher in conventional crops compared to organic. The data in the Barański et al. systematic review compared the frequency of occurrence of pesticide residues between organic and conventional crops (as a percentage of samples included). In meta-analysis of 66 data points, they found that residues were detected in 10.5% of organic crops compared to 46.3% of conventional crops, i.e., pesticide residues were found at 4 times the frequency of that in conventional crops. This was a similar pool of studies used in the analysis by Smith-Spangler et al., thus providing consistency in the observed difference. Barański et al. also found that nitrogen and cadmium, a heavy metal, were higher in cereal crops, but no significant levels were detected for vegetables or fruits.

However, these findings require some context. It is important to note that the MRL is a conservative estimate of the potential risk of an exposure in humans, and is set 100 times below the 'No Observable Effect Level' identified in risk assessment studies. While residue levels may be identified on conventional crops, it is a somewhat default finding that they would be higher, given that these same compounds are not used in organic crop production. The most recent EU report on pesticide residues in foods indicated that 95.5% (of 91,015 samples) of foods analysed were below the MRL level, while 2.7% exceeded this amount. In the US, only 0.59% of foods tested were found to exceed the MRL.

A final point in relation to the comparisons between organic and conventional crops is that these comparisons examine regulated compounds. Within organic farming practice, however, is an extensive use (either fully permitted, or with restrictions prior to a justification for use) of different botanical chemicals for which we currently lack any robust evidence for effects on human health. Rather, their use is often coupled with untested assumptions based on their 'natural' status , and the related assumption that 'natural' inherently means safe for humans. Thus, the distinction between organic vs. conventional is not a distinction between 'pesticide' vs. 'no pesticide', because organic farming uses pesticides and other biological control agents. The question is the related potential health effects, and environmental considerations, for which there is more evidence in relation to conventional synthetic pesticides.

Smith-Spangler et al. also found that bacteria resistant to 3 or more antibiotics were up to 3 times higher in conventional pork and chicken compared to organic sources. Many of the included studies were published around the time of the introduction of the EU ban on certain antibiotic uses in animal feed and monitoring of Salmonella and Campylobacter levels - two contaminants examined in the Smith-Spangler review - thus whether altered practices and regulations may have an effect on antibiotic resistant bacteria remains to be further elucidated. However, Smith-Spangler et al. found no difference in the risk for bacterial contamination with pathogenic bacteria, e.g., E.coli and Salmonella, comparing organic to conventional animal products. In sensitivity analysis (removing studies in the meta-analysis to see what effect they have on the overall result), removal of 1 study resulted in a statistically significantly higher risk for E.coli contamination from organic produce.

However, other research shows little difference in risk for bacterial contamination between organic and conventional produce. It is acknowledged that the issue of antibiotic resistance is of global importance for human health, but it is important to state that to date, the primary cause for antibiotic resistance in humans is antibiotic use by humans , and the local animal population is unlikely to be the source of microbial resistance in humans.

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While the question of whether there are nutritional composition differences between organic and conventional foods is one consideration, a more pertinent question is the effects (if any) on human health outcomes. There is relatively little data, prospectively observational or from interventions, on health outcomes between organic and conventional food consumption.

A number of cross-sectional studies have compared incidence of allergies and atopic sensitisation in children consuming all organic food diets as part of an anthroposophic lifestyle, finding lower prevalence of atopy/allergy in children following such a lifestyle. However, the unique lifestyle of this population subgroup encompasses a number of factors which may lead to lower allergen sensitisation, for example consumption of fermented foods, and lower prevalence of allergy is observed in this population independent of diet.

However, the Dutch KOALA cohort study investigated the relationship between organic consumption vs. conventional food consumption during pregnancy and over the first two years of life on incidence of eczema. The cohort included mothers following a 'conventional lifestyle' (not be confused with conventional food in the context of food production) and mothers following 'alternative lifestyles', i.e., anthroposophic or otherwise. While there was no significant association between overall organic food consumption and eczema risk, there was a significantly lower odds (OR 0.67, 95 % CI 0.46-0.98) for eczema in infants strictly fed organic dairy. There was no significant association for other individual foods for eczema, and no significant associations noted for risk of atopic sensitisation at 2yrs. The lower odds of eczema was attributed to the higher levels of certain dairy fatty acids in breast milk (which was sampled as part of the study), in particular conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA). This correlated (along with omega-3 fatty acids) with lower odds of eczema, atopic dermatitis, and sensitisation assessed by IgE antibodies, in the infants in the cohort.

Pre-eclampsia

The Norwegian Mother and Child study found a lower odds (OR=0.75, 95% CI 0.60-0.95) of pre-eclampsia from dietary analysis mid-pregnancy, comparing low organic vegetable to high organic vegetable intake. However, there was no significant association for total organic food consumption, or intakes of fruit. However, the dietary assessment method had not been validated for organic foods, and there was a small number of participants in the exposure group analysed. The frequency categories 'mostly' and 'often' were combined together and compared against the combination of categories 'sometimes' and 'never'. Actual intakes of organic foods, i.e., in grams per day, were not quantified. High healthy eating index scores were also associated with lower odds (OR 0.73, 95% CI 0.64-0.84) for pre-eclampsia. Given that frequent organic food consumption and high healthy eating index scores correlated, both of these were mutually adjusted for, resulting in similar results. Thus, both frequent organic food and a high healthy eating score were independently associated with lower odds for pre-eclampsia. This reflects a challenge in the literature relating organic food to health outcomes, which is that foods associated with reduced risk of disease - vegetables, fruits, wholegrains, less red meat - are higher in consumers who purchase organic foods .

As stated above, most of the human studies are cross-sectional studies in mother-child cohorts. However, there are a number of prospective adult cohorts which have examined chronic disease outcomes. The UK Million Women Study , a large cohort of 623,080 women, examined the relationship between organic vs. conventional food intake and cancer incidence - in particular breast cancer, soft tissue sarcoma, non-Hodgkins lymphoma - over an average of 9.3yrs of follow-up. Organic food intake was defined as 'never', 'sometimes', or 'usually/always'. The only statistically significant findings in the study were in relation to breast cancer and non-Hodgkins lymphoma: 'usually/always' consuming organic food was associated with a 9% (RR 1.09, 95% CI 1.01 - 1.17) increase in risk for breast cancer, while this consumer category was also associated with a 21% (RR 0.79, 95% CI 0.64 - 0.99) decrease in risk for non-Hodgkins lymphoma. Ultimately, of the 14 specific cancer sites analysed and in relation to total cancers incidence, there was no evidence of a reduced risk from organic food consumption, with the possible exception of non-Hodgkins lymphoma. In relation to the finding of increased risk in relation to breast cancer, it is important to note that the study did not adjust for oestrogen-receptor type, menopausal stage, or genetic risk, and as the authors highlighted it could be that women consuming more organic food are also more likely to attend breast cancer screening, i.e., more likely to be diagnosed from screening.

The French Nutri-Net Santé Cohort also investigated cancer incidence in 68,946 adult male and female participants relative to organic food consumption. Similar to the UK Million Women Study, there was a reduction in risk for non-Hodgkins lymphoma and per 5-point increase in organic food score (based on fruits, vegetables, soy-based products, grains and legumes, bread and cereals, and flour), there was a 25% (HR 0.75, 95% CI 0.60 - 0.93) lower risk for non-Hodgkins lymphoma over 4.9yrs. There was also a reduction in risk (HR 0.66, 95% CI 0.45 - 0.96) observed for postmenopausal breast cancer observed with the total organic food score, but this was not significant in the analysis confined to plant-derived organic food score suggesting that other organic foods may have been associated with the outcome in the main analysis. In this cohort, there was no significant association with any other cancer site investigated.

The suggested explanation for these findings of reduced cancer risk related to organic food consumption is lower exposure to pesticides. However, this question currently appears to be contested. In relation to carcinogenic potential of synthetic pesticides, these compounds have been considered to have low possible carcinogenic hazard in humans. However, these assessments often relate to one specific compound, and may not take into account the effect of multiple pesticide residues, in the context of a total diet.

Other concerns raised in the assessment of risk from pesticides include a lack of full consideration of independent science (i.e., non-industry funded), and that gaps in the evidence are too easily accepted in the safety and toxicology assessments. It is commonly cited that occupational exposure to pesticides , e.g. spraying, is associated with increased risk of cardiometabolic disease, Parkinson's disease, and certain cancers. However, this is not the same as exposure to pesticide residues that are consumed through diet.

Recent evidence also challenges the prior evidence regarding carcinogenic potential of pesticides in humans. While it is not incorrect to say that any health risks posed by pesticides would be largely eliminated by consuming no conventional produce, this is not likely to be a reality for a majority of the population. To paraphrase the review by Mie et al . , the potential negative effect of pesticide residues consumed through diet should be an argument against fruit and vegetable consumption, yet neither should nutrient content of fruit and vegetables be used to justify exposures with potentially harmful health effects. Confining the assessment to diet alone, however, the current prospective human evidence does not suggest any strong links between organic food consumption and lower risk of cancers.

Life Expectancy

The extent to which the differences in certain concentrations of compounds, in particular polyphenols, may result in meaningful differences in health outcomes is confined to estimates and speculation. In their systematic review, Brandt et al. posited that if a person substituted all conventional fruit and vegetables in their diet for organic versions, this could increase their intake of 'secondary plant metabolites' like polyphenols by 12%, and that this could be expected to correspond to an increase in life expectancy of 17 days in women and 25 days in men.

However, there are a number of issues with this assumption. It is based on modelling which analysed the predicted effects of increasing fruit and vegetable intake per se , while the assumption by Brandt et al. is based on the idea that a given increase in the levels of polyphenol intake corresponds to an increase in total fruit and vegetable intake. This is a large assumption, given the wide differences between studies in important factors like testing method and seasonal differences.

Second, the model corresponded to a hypothetical equal-weight substitution, such that any health effect would be attributed to the difference in nutrient content rather than a change in gram per day intake. To put this in perspective, the current average fruit and vegetable intake in grams per day in men and women is 260g and 251g, respectively, based on the most recent National Diet and Nutrition Survey Data .

Even if we were to take the estimations of Brandt et al. as valid, and switching these levels to all organic would result in a health benefit corresponding to a 12% increase in bioactive compounds, the health benefit of actually meeting the 400g per day recommendation for fruit and vegetable intake would still be expected to yield a greater magnitude of benefit. For example, in the study which Brandt et al. based their estimates on, increasing fruit and vegetable intake by 100g was associated with a:

  • 22% reduction in stomach cancer risk [RR 0.78, 95% CI 0.72–0.84]
  • 7% reduction in colorectal cancer risk  [RR 0.93, 95% CI 0.88–0.98]

Therefore, the ultimate conclusion, based on these assumptions, is that a benefit would be still derived from increasing total fruit and vegetable intake generally. In other terms, the impact of switching from conventional foods to organic foods could be smaller for diets already high in polyphenol-rich foods . Thus, it is critical that any differences in nutrient content of organic vs. conventional foods are examined in the context of the total diet. Percent change differences in contents for a single or a handful of nutrients may over-inflate apparent differences over what might be nutritionally relevant.

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What no review in this area has appeared to address is the financial cost implications, which are important in the consideration of health outcomes. Analysis of the economic costs of complying with the UK Eatwell Guide indicated that households in the bottom 10% of income would have to spend ~74% of disposable income to comply with the dietary recommendations, compared to 6% of income for households in the top decile. These are important considerations for contextualising the pros and cons of organic vs. conventional food.

In populations falling substantially below targets for fruit and vegetables intake, and other foods associated with positive health effects (e.g. whole grains), current data would suggest that the health gains across the population which could be achieved by meeting those fruit/veg targets would significantly exceed the health gains from attempting to change current intake to an all-organic produce diet. In fact, the increase in cost may act as a further barrier to consuming more fruit, vegetables, etc. for many people.

  • The term 'organic' denotes a method of production, and is regulated by health regulatory bodies in the EU and US.
  • Organically produced crops may yield higher levels of polyphenols. But evidence is more inconsistent regarding specific nutrients of interest, e.g., vitamin C and carotenoids.
  • Organically produced pork may have lower levels of antibiotic-resistant bacteria.
  • Organically produced animal-source foods generally (including milk, meat, and eggs), appear to have higher levels of polyunsaturated fat, in particular omega-3 content, compared to conventional sources. However, these levels are unlikely to be nutritionally relevant in a total diet.
  • Based on recent estimates, between 0.5-2.7% of commercially available conventional foods may have pesticide residue levels above the maximum residue levels (the upper level of pesticide residues allowed in or on a food).
  • While there remains concern about the potential carcinogenic effect of chronic exposure to pesticide residues, currently the evidence comparing organic to conventional foods does not suggest any substantially lower risk of overall cancers.
  • Many other cohort studies are cross-sectional studies on mother and child. There are suggestions of reduced risk of allergy and atopic sensitisation. However, these studies are confounded by particularly unique lifestyles in the included participants.
  • A continuing challenge in the epidemiology of organic vs. conventional food consumption, is the concurrent high levels of health promoting foods in individuals who regularly consume organic foods. Both of these factors may be independently associated with positive health outcomes.
  • The overall weight of data does not emphatically support a unique health benefit of organic produce over and above what could be gained from a substantial increase in overall vegetable and fruit consumption across the population.
  • The price differential and cost implications between organic vs. conventional food is a highly relevant factor to consider.

Statement Primary Author: Alan Flanagan

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Alan is the Research Communication Officer at Sigma Nutrition. Alan is currently pursuing his PhD in nutrition at the University of Surrey, UK, with a research focus in chrononutrition. Alan previuosly completed a Masters in Nutritional Medicine at the same institution.

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Very Good detail information about Organic product and it’s benefit to health.

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For the record

“In meta-analysis of 66 data points, they found that residues were detected in 10.5% of organic crops compared to 46.3% of conventional crops, i.e., pesticide residues were 4 times higher in conventional crops. ”

Is incorrect as written.

Residues were not 4 times higher than in conventional crops. That is, they were not found at 4 times the concentration.

They were found 4 times as frequently.

Those sentences mean very different things.

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Yes, you are absolutely correct. The sentence has been edited to correct the error in wording.

Thanks for the heads up! I missed that first time around.

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The Consumption Factors of the Organic and Non-Organic Food

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Nursing & Health , Psychology , Science

Nutrition & Dieting , Psychological Theories , Agriculture

Healthy Food , Maslow's Hierarchy of Needs , Organic Food

  • Words: 1467 (3 pages)

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6 Reasons Why Organic Food is Just a Marketing Scam

Posted: November 3, 2023 | Last updated: November 3, 2023

<p><span>In recent years, the demand for organic food has skyrocketed. It seems like everywhere you turn, there are claims about how organic food is healthier, tastier, and better for the environment. But is that really true? Unfortunately, the answer is no.</span></p> <p><span>Organic food may seem like a more natural and ethical choice, but in reality, it’s just a clever marketing scam. In this article, we will explore six reasons why organic food is not all it’s cracked up to be.</span></p>

In recent years, the demand for organic food has skyrocketed. It seems like everywhere you turn, there are claims about how organic food is healthier, tastier, and better for the environment. But is that really true? Unfortunately, the answer is no.

Organic food may seem like a more natural and ethical choice, but in reality, it’s just a clever marketing scam. In this article, we will explore six reasons why organic food is not all it’s cracked up to be.

<p>They say we are what we eat! What goes into our bodies always shows up on the outside. This is why it’s so important to be mindful of what you eat. Here are 20 of the best anti-aging foods for younger looking skin. Knowing that our bodies rely on proper nutrition to keep us going...</p>

Organic Food Is Not Healthier

One of the most common claims about organic food is that it is healthier than conventionally grown produce. However, numerous studies have shown that there is no significant nutritional difference between organic and non-organic food.

In fact, a 2012 Stanford University study found that organic produce had the same amount of vitamins, minerals, and antioxidants as their conventionally grown counterparts. So if you’re spending extra money on organic food thinking it’s better for your health, think again.

Depositphotos.

Organic Food Is Not More Nutritious

Another argument for organic food is that it is more nutrient-dense than non-organic food. But again, there is no scientific evidence to support this claim.

In fact, a review of over 240 studies found that there was no significant difference in the nutrient content between organic and conventional produce. So don’t believe the hype that organic food is packed with more nutrients – it’s simply not true.

<p><span>One of organic food’s main selling points is that it is pesticide-free. However, this is also a misleading claim. While organic farmers are limited in the types of pesticides they can use, they are still allowed to use naturally derived pesticides.</span></p><p><span>And just because something is natural doesn’t mean it’s safe. In fact, some of these natural pesticides can be just as harmful as synthetic ones. So don’t be fooled into thinking that organic food is completely free of pesticides.</span></p>

Organic Farming Can Still Use Pesticides

One of organic food’s main selling points is that it is pesticide-free. However, this is also a misleading claim. While organic farmers are limited in the types of pesticides they can use, they are still allowed to use naturally derived pesticides.

And just because something is natural doesn’t mean it’s safe. In fact, some of these natural pesticides can be just as harmful as synthetic ones. So don’t be fooled into thinking that organic food is completely free of pesticides.

<p>Organic vegetables also tend to contain lower levels of nitrates, compounds that, in excess, can be harmful to human health. This is due to the absence of synthetic nitrogen-based fertilizers, which are commonly used in conventional farming.</p>

Organic Food Is More Expensive

One of the biggest downsides of organic food is its price. Organic produce can cost up to 47% more than non-organic produce, according to a study by Consumer Reports.

And while some may argue that the higher price reflects the superior quality of organic food, as we’ve already discussed, there isn’t enough evidence to support this claim. So why pay more for something that has no proven health benefits?

<p>Unlike some conventional foods, organic foods cannot undergo irradiation – a process that uses ionizing radiation to kill bacteria and pests. This means that the food’s natural integrity, taste, and nutritional value remain largely intact.</p>

The Organic Label Can Be Misleading

Just because a product has an organic label does not automatically mean it is completely free of chemicals and pesticides. In fact, some products may only contain a small percentage of organic ingredients but can still use the label.

This is known as “greenwashing” – using deceptive marketing tactics to make something seem more environmentally friendly or organic than it actually is. So always read the ingredient labels and do your research before assuming that a product with an organic label is completely natural.

<p>While the image of small, quaint organic farms might come to mind, organic agriculture is practiced on various scales. Large-scale organic farming exists alongside smaller operations, contributing to a diverse and adaptable organic food industry.</p>

Organic Farming Is Not Necessarily Better for the Environment

Many people believe that by choosing organic food, they are helping to protect the environment. However, this isn’t always the case. Organic farming can still have negative impacts on the environment, such as soil erosion and water pollution.

Additionally, organic farms tend to require more land than conventional farms to produce the same amount of food, which can contribute to deforestation. So, while organic farming may benefit the environment, it is not a perfect solution.

<p>Organic farming practices promote biodiversity, reduce soil erosion, and conserve water. By avoiding synthetic pesticides and promoting natural pest control methods, organic agriculture creates a healthier ecosystem for both the environment and farm workers.</p>

Overall, it’s clear that organic food is not all it’s cracked up to be. From the lack of scientific evidence to the misleading labeling, it’s important to recognize that organic food may just be a marketing scam used to prey on consumers’ desire for healthier options.

But don’t worry – you can still make healthy choices without buying into the organic craze. Simply focus on incorporating more fresh fruits and vegetables into your diet, regardless of whether they are organic or not. Eating a variety of whole foods and limiting processed foods will do more for your health than any label can promise. So next time you’re at the grocery store, don’t be fooled by the organic label – choose what’s best for you and your budget.

<p>Need to lose weight fast, and maybe exercise just isn’t cutting it anymore? Here’s how to lose weight fast without exercise. </p><ul> <li><a href="https://onandoffketo.com/how-to-lose-weight-fast-in-a-month-without-exercise/" rel="noopener">How to Lose Weight Fast Without Exercise</a></li> </ul>

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Need to lose weight fast, and maybe exercise just isn’t cutting it anymore? Here’s how to lose weight fast without exercise. 

<p>Knowing which vitamins and supplements we need as we age is hard. Here are 9 of the best ones women over 50 should take daily. Always check with your doctor first!</p><ul> <li><a href="https://womenblazingtrails.com/best-vitamins-for-older-women-over-50/" rel="noopener">9 Best Vitamins for Older Women</a></li> </ul>

9 Best Vitamins For Women Over 50

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IMAGES

  1. Essay on Organic Food

    organic non organic food essay

  2. Essay Organic vs Non-Organic Foods

    organic non organic food essay

  3. Organic Foods Vs Non Organic Foods Explainer Video

    organic non organic food essay

  4. Organic Vs Non-Organic Food Health Benefits: What Is Better?

    organic non organic food essay

  5. Organic vs Non Organic Food Study

    organic non organic food essay

  6. Comparing Organic with Non-Organic Produce Facts to Know

    organic non organic food essay

VIDEO

  1. Organic Chemistry සමාවයවික

  2. 1 Discussing the differences between organic and non=organic food 10 grade

COMMENTS

  1. Organic food vs. non-organic food Free Essay Example

    Organic food or non-organic food? Maybe you buy some of both? However, when it comes to price, health and environmental protection, there are significant differences between these two types of food. Then you can decide which is best for you. First, price is usually the very essential factor considered by a consumer.

  2. Comparing Organic and Non-organic Food

    Antioxidant levels in organic foods are as high as 69%, while the levels are lower in non-organic foods. According to a study conducted on corns and berries grown organically, the antioxidant levels were found to be at 58%, while those that were not organic were found to be 52% (Brown, n.p).

  3. Organic vs. Non-Organic Foods: Are they Safer, Better, Tastier?

    Key takeaways: Organic food is grown and processed without the use of synthetic fertilizers or hormones. Some studies have shown that organic food has higher nutritional density than non-organic food. Barriers such as cost and access can prevent some people from being able to buy and consume organic food.

  4. What Is Organic Food, and Is It Better Than Non-Organic Food?

    Summary Organic foods are produced through farming practices that only use natural substances. This means avoiding all artificial chemicals, hormones, antibiotics, and GMOs. Organic foods...

  5. Organic vs. Non-Organic: Does It Make a Difference?

    What Are Organic Foods? The USDA defines organic foods as those items grown and produced without the use of chemical pesticides, herbicides and other prohibited substances. This process is...

  6. Clear differences between organic and non-organic food, study finds

    Damian Carrington and George Arnett. Fri 11 Jul 2014 08.57 EDT. Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and ...

  7. New study finds significant differences between organic and non-organic

    In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that organic crops and crop-based foods are up to 69% higher in a number of key antioxidants than conventionally-grown crops.. Analysing 343 studies into the compositional differences between organic and conventional crops, the team found that a switch to eating organic fruit ...

  8. Organic vs. Non-organic Foods Essay examples

    Organic foods contain similar nutrients as nonorganic foods but, due to strict regulations, they do not contain the unhealthy chemicals and hormones that can potentially damage people's health. 1115 Words 5 Pages Good Essays Organic Foods : Are They Safer? More Nutritious? Essay

  9. Organic Food vs. Non Organic Food, Research Paper Example

    According to Glazer, who is connecting organic farming with the Slow Food Movement: "advocates argue that food is better for the environment if it doesn't degrade soil and water with pesticides and fertilizer and avoids the overuse of antibiotics in animals" (78).

  10. Organic vs. Non-Organic Food: Is There a Difference?

    The UK Million Women Study, a large cohort of 623,080 women, examined the relationship between organic vs. conventional food intake and cancer incidence - in particular breast cancer, soft tissue sarcoma, non-Hodgkins lymphoma - over an average of 9.3yrs of follow-up. Organic food intake was defined as 'never', 'sometimes', or 'usually/always'.

  11. Essay on Organic versus Non-Organic Food and Food Production

    Essay on Organic versus Non-Organic Food and Food Production 1032 Words 5 Pages Have you ever wondered what the difference is between organic and non organic food? Some may say there aren't any differences in the food itself, but the real difference lies in the means of producing the food.

  12. Organic Products And Non Organic Foods Essay

    891 Words 4 Pages Omnivore's Dilemm The Future Of Organic Farming The sooner the world realizes that organic farming has many for effects on a variety of different categories other than just how the foods are simply healthier for us, the easier organic farms will become the more common form of farming.

  13. Why We Should Switch to Organic Food: Argumentative Essay

    These guidelines ultimately ensure that organic foods are of higher quality. One of the main and most apparent advantages of organically grown food is the lack of any pesticides, fertilizers, hormones, or antibiotics. Many studies were performed on the effect of pesticides on humans, which proved these pesticides harmful.

  14. The Consumption Of Non Organic Food Versus Organic Food

    Non-organic food offers many types of and flavors. Non-organic foods have wide range of market, from new born baby to every age segment. People who live alone have advantage for this type of food. Non-organic food plays a big part in business, there are many running businesses of non-organic food, it creates job, helps country's economy.

  15. The Consumption Factors of the Organic and Non-Organic Food

    Although the organic food market is still outshone by the size of the non-organic food and drink sector which is the largest manufacturing segment in the UK and worth £112bn according to the the Food and Drink Federation, non-organic sales was up by only 2% over the same period in 2018. ... the Case for Affordable Healthy Food Essay. The ...

  16. Organic And Non Organic Foods

    Organic And Non Organic Foods Decent Essays 939 Words 4 Pages Open Document In a recent study done by Organic Farming Research Company, there are approximately 13,000 organic farms throughout the United States out of 2.1 million farms. In recent years more people are converting to buying strictly organic foods, but why?

  17. Comparing organic and non organic food

    The sum-up of differences between conventional agriculture and organic agriculture: Conventional husbandmans. Organic husbandmans. Apply chemical fertilisers to advance works growing. Apply natural fertilisers, such as manure or compost, to feed dirt and workss. Spray insecticides to cut down plagues and disease.

  18. Essays on Organic Food

    5 pages / 2168 words. Emma's Bakery, is a registered company engaged in the production of organic, healthy and premium foods in Abuja and environs. The company focuses on providing nicely healthy baked and pastries food nationwide. Made-to-order essay as fast as you need it Each essay is customized to...

  19. Organic Food Vs Non Organic Foods Essay

    Organic Food Vs Non Organic Foods Essay Improved Essays 1101 Words 5 Pages Open Document Essay Sample Check Writing Quality Show More Living Organic without breaking your wallet (Cost-Efficient Organic Lifestyle - COOL) The quest to maintain an organic lifestyle remains the major goal of most individuals.

  20. Organic Vs Non-Organic Food

    136 Words 1 Page Open Document Analyze This Draft Organic Vs Non-Organic Food View Writing Issues File Filter Results Organic Food has many different positive aspects whereas Non-Organic food has many negatives involving one's body.

  21. Organic And Non Organic Foods

    891 Words 4 Pages Organic And Non Organic Foods In a recent study done by Organic Farming Research Company, there are approximately 13,000 organic farms throughout the United States out of 2.1 million farms. In recent years more people are converting to buying strictly organic foods, but why?

  22. Free Essay: Organic vs. Non-organic Food

    7 Pages Analyze This Draft Organic vs. Non-organic Food View Writing Issues File Edit Tools Filter Results Bottom line, going green can cultivate envy. The public is constantly bombarded with the idea that organic products are better. Perhaps this is true, but maybe it is brilliant marketing simply selling a status symbol.

  23. 6 Reasons Why Organic Food is Just a Marketing Scam

    Another argument for organic food is that it is more nutrient-dense than non-organic food. But again, there is no scientific evidence to support this claim. In fact, a review of over 240 studies ...

  24. Organic Vs Non-Organic Foods

    Organic food sales jumped from three point five million in nineteen ninety-seven, to thirty-one million in twenty eleven (Organic). However, while organic food may seem better than conventional food, numerous studies have shown that it is not distinguishably more healthful, nutritious, palatable, or safe. 1579 Words.