11
July 2014
New research from Newcastle
University, to be published on Tuesday 15 July, in the British Journal
of Nutrition, has shown that organic crops and crop-based foods – including
fruit, vegetables and cereals – are up to 60% higher in a number of key
antioxidants than their non-organic counterparts.
The study – a meta-analysis, which
looked at 343 studies – found that, as well as being higher in antioxidants,
organic crops also contain significantly lower levels of toxic heavy metals.
Helen Browning, Soil Association
chief executive commented: “The crucially important thing about this research
is that it shatters the myth that how we farm does not affect the quality of
the food we eat. The research found significant differences, due to the farming
system, between organic and non-organic food.
“We know that people choose organic
food because they believe it is better for them, as well as for wildlife,
animal welfare and the environment, and this research backs up what people
think about organic food.
“In other countries there has long
been much higher levels of support and acceptance of the benefits of organic food
and farming: we hope these findings will bring the UK in line with the rest of
Europe, when it comes to both attitudes to organic food and support for organic
farming.”
This is the most comprehensive
analysis of the nutritional content in organic vs. non-organic food ever
undertaken.
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