Preliminary findings from a four-year European Union (EU) study indicate that key organic foods – fruits, vegetables, milk – are more nutritional than their non-organic counterparts.
“This study may be the breakthrough that helps prove what many in the organic sector believe to be true about food grown using organic practices,” said Caren Wilcox, Organic Trade Association Executive Director.
The study concludes that organic fruit and vegetables have up to 40% more antioxidants than conventionally grown produce, and have higher levels of beneficial minerals such as iron and zinc. Organic milk contains 60-80% more antioxidants than conventionally produced milk in the summer, and 50-60% higher levels in the winter. Organic milk also contains higher levels of vitamin E.
The research team led by Professor Leifert has been raising fruits, vegetables and cows both organically and non-organically on sites on a 725-acre farm near Newcastle University. The research is scheduled to run for an additional year.
In announcing the preliminary results, Professor Leifert said such benefits suggest that eating organic food would be equivalent to eating an extra portion of fruit and vegetables a day.
The study is part of the EU-funded Quality Low Input Food (QLIF) Project. The Project is funded with a grant of 18 million Euros ($25.8 million). The research program involves 31 research centers, companies and universities in Europe and elsewhere.
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