Organic v. Conventional Foods

The United States Department of Agriculture defines organic as “[a] labeling term that refers to an agricultural product produced in accordance with the [The Organic Foods Production Act of 1990] and the regulations in this part.” There are different labeling and standards as well which we will address near the end of the article. 

The questions this article addresses:

• What are the nutritional differences between organic and nonorganic foods? 

• What are the antioxidant differences? 

• How much more pesticides do nonorganic foods have over organic foods? 

• Does the reduction in pesticides lead to less outcomes of disease? 

• What is the environmental impact between organic and nonorganic foods?

Nutritional and Antioxidant Differences Between Organic and Nonorganic 

Based on research, organic and conventional foods tend to have little to no difference in terms of quantity of vitamins and minerals 1,2. However, what organic foods do tend to have more of are antioxidants, according to one research paper anywhere from 18% to 69% more polyphenolic antioxidants. One reason for this difference may be because when nitrogen fertilizer is added to soil, the crops tend to grow faster and focus less on defense and when it does this, the plant produces less antioxidants because antioxidants are a plant’s natural defense mechanism to pests. Dr. Michael Greger does note that the difference in antioxidant amounts could be made up for by eating a few servings of nonorganic foods. 

Chemicals, Pesticides, and Disease

Certain bacterial infections such as that from E. Coli do not differ between organic and nonorganic produce and meats. Pesticide exposure has been associated with a variety of diseases, but much research analysis has been based on those living near or on a farm where pesticides are directly sprayed or if pesticides at home were directly sprayed 1,2,3. d. In one research paper, pesticide exposure was associated with a drop in IQ when pregnant women were exposed. Research has shown that eating organic does significantly reduce the amount of pesticides in the body, sometimes by 89% 1,2. However, how this reduction translates to disease prevention still requires further research, but there is a strong correlation of less pesticide exposure and beneficial health outcomes, just how vast still needs to be researched.  

Environmental Impact 

Agriculture is the largest sector responsible for greenhouse gas emissions."[A] system which avoids and largely excludes the use of artificial inputs” this is what the United States Department of Agriculture defines organic farming as. Organic farming uses methods such as crop rotations, animal manures, off-farm organic waste, crop residues, rock minerals, and ways to move nutrients. Conventional farming practices have the sole goal of creating high yielding crops which use more water, chemical fertilizers, and pesticides, along with plastic. Conventional farming practices result in a massive build up of greenhouse gas emissions. Organic farming can not only decrease the amount of pesticides consumed but also decrease greenhouse gas emissions. Organic farming also comes with its own challenges. More land is required because the crops are not high yielding, it is more cost and time intensive. Organic fruits and meat have a shorter lifespan and must reach the consumers faster. To overcome these barriers there is plenty of evidence stating plant based farming can further help reduce greenhouse gas emissions and land usage. 

EWG Lists

The Environmental Working Group (EWG), a nonprofit environmental advocacy group has created two lists: the Clean 15 and the Dirty Dozen. The Clean 15 is a list of produce that in general uses less pesticides even in nonorganic farming, while the Dirty Dozen are produce that uses the most pesticides. However it is very important to note that the Dirty Dozen has been criticized for accuracy in the past.

USDA Labeling 

The USDA oversees the National Organic Program (NPO) which in turn sets the standards for what is deemed organic. 

Labels:

100 Percent Organic 

• Products that contain 100% organic ingredients

• Seal: may use USDA organic seal or 100% organic claim 

Organic 

• Must contain 95% organic ingredients. The remaining 

• Seal: USDA organic seal 

Made with Organic 

• At least 70% organic ingredients 

• Seal: May state “made with organic (insert up to three ingredients or ingredient categories),” but cannot 

  • Use USDA seal 

  • Claim product as organic 

  • Or only state “made with organic ingredients” 

Take aways 

1. Organic foods do not consume more vitamins and minerals than nonorganic foods. 

2. Organic foods do consume more antioxidants. 

3. Organic foods have much less pesticide usage than nonorganic foods, how this translates to disease prevention is still being researched.

4. Organic farming results in less greenhouse gas emissions. 

5. It is still better to eat non-organic produce than to not eat them at all!