Recently the media created a buzz highlighting the healthiness of organic foods. The Food Standards Agency released findings of a large study aimed at investigating if organic foods really make a difference to overall health. This survey looked at 162 different studies which examined the nutrient content of organic foods but not the contaminant (or toxin) content of such foods.

This relatively large research suggests that not all nutrients are found in higher concentrations in organic crops. So for example vitamin C, calcium, phosphorus, potassium, copper, iron, nitrates, manganese, sodium, β-carotene and sulphur were found in similar concentrations in organic crops as in conventional crops.

Higher concentrations in organic crops however were confirmed from the majority of the studies for magnesium and zinc, phenolic compounds, flavonoids and sugars. This might be insofar interesting as phenolic compounds, flavonoids and sugars may actually refer to the often claimed better flavours and colour of organic crops, because all three play an important role in these aspects of foods (Damodaran et al., 2008).

More importantly phenolic compounds, flavanoids and zinc are all important in fighting oxidative stress within the human body. Zinc plays a major role in the human immune system and contributes to the functioning of the major metabolic pathways hence low levels of zinc have profound effects on wound healing and on fertility. The importance of phenolic compounds and flavanoids have been eluded during the last decades when the role of antioxidants in health has been confirmed in many studies, which lead even to health claims for ‘superfoods’ such as the acai berry.

Studies examining organic and conventional live stocks found higher contents of some fats (polyunsaturated fatty acids, trans fatty acids and fatty acids). Again this might have an important effect on flavour, as most flavour containing substances are contained within fats, moreover higher contents of polyunsaturated fats may also carry health benefits.

It appears there are some advantages to organic foods, but the scientific group argues that the differences found, might after all, have nothing to do with the differences between organic and conventional farming but rather with variables such different management of crops and animals as well as different qualities of soils. Moreover, they conclude, good scientific evidence is still scarce. Additionally the beneficial effects to health of lower toxin levels in organic produce have not even been studied by them and this is a major factor why many people choose organic over conventional products.

Finally, a study on how healthy organic farming is for the environment and how organic farming reduces CO2 might provide further insides to the real advantages of organic products, which may on the long run even effect the health of whole population.

*  link to download study of the FSA
Damodaran, S., Fennema, O.R. and K.L. Parkin (2008) Fennema’s Food Chemistry, 4th edition, London: Taylor & Francis Group

Andrea Zick, Esteem Fitness Nutritionist London