The biggest and most extensive scientific study and research into the benefits of organic food has found that it is more nutritious than ordinary produce and may in fact lengthen people’s lives. They also contain higher levels of antioxidants and flavonoids which help ward off heart disease and cancer as well as higher levels of beneficial minerals such as iron and zinc.
Newcastle University conducted a 12 million pound, four-year study, funded by the European Union and their findings show that organic food contains more antioxidants and less unhealthy fatty acids.
They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients than non-organic foods.
Project co-ordinator Professor Carlo Leifert said: "We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods or improved amounts of the fatty acids you want and less of those you don't want. “
The studies have indicated that differences between organic and non-organic produce were so marked, eating organic produce is like eating an extra portion of fruit or vegetables every day.
The research project included growing both organic and conventional test crops of fruits and vegetables. They also reared cattle on a 725-acre site.
The research will also assist organic farmers to improve their quality and farming methods with a better understanding of how the nutritional quality of produce is affected by agricultural methods.
The Soil association, a leading representative of the organic producers, is hoping that this latest research could help to contribute to a "seismic" change in the food industry. The final results of the project will be published over the next 12 months.