Is Organic Food Healthier Than Conventional Foods?

Everyone is trying to eat healthy, and we know that means choosing plenty of fruits, vegetables, whole grains, and lean protein. But as we wander the aisles of our local market, checking out the fresh produce, meats, and dairy products, we realize there’s another choice to make: Should we buy organic?
What does organic mean? Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.
Advocates say organic food is safer, possibly more nutritious, and often better tasting than non-organic food. They also say organic production is better for the environment and kinder to animals. Also, more and more shoppers seem convinced, but many experts say there’s not enough evidence to prove any real advantage to eating organic foods.
A team led by Bravata, a senior affiliate with Stanford’s Center for Health Policy, and Crystal Smith-Spangler, MD, MS, an instructor in the school’s Division of General Medical Disciplines and a physician-investigator at VA Palo Alto Health Care System, did the most comprehensive meta-analysis to date of existing studies comparing organic and conventional foods. For their study, the researchers sifted through thousands of papers and identified 237 of the most relevant to analyze. Those included 17 studies (six of which were randomized clinical trials) of populations consuming organic and conventional diets, and 223 studies that compared either the nutrient levels or the bacterial, fungal or pesticide contamination of various products (fruits, vegetables, grains, meats, milk, poultry, and eggs) grown organically and conventionally. There were no long-term studies of health outcomes of people consuming organic versus conventionally produced food; the duration of the studies involving human subjects ranged from two days to two years.
After analyzing the data, the researchers found little significant difference in health benefits between organic and conventional foods. No consistent differences were seen in the vitamin content of organic products, and only one nutrient — phosphorus — was significantly higher in organic versus conventionally grown produce (and the researchers note that because few people have phosphorous deficiency, this has little clinical significance). There was also no difference in protein or fat content between organic and conventional milk, though evidence from a limited number of studies suggested that organic milk may contain significantly higher levels of omega-3 fatty acids.
The researchers were also unable to identify specific fruits and vegetables for which organic appeared the consistently healthier choice, despite running what Bravata called “tons of analyses.”
“Some believe that organic food is always healthier and more nutritious,” said Smith-Spangler, who is also an instructor of medicine at the School of Medicine. “We were a little surprised that we didn’t find that.”