A new report backed by European Parliament scientists underscores the benefits of organic food and farming for human health. The study, carried out by the European Parliamentary Research Service, looked at the existing scientific evidence regarding the impact of organic food on human health and the potential contribution of organic management practices to the development of healthy food systems. The scientists concluded that eating organic food has potential beneficial effects on human health, ranging from a decreased risk of allergic diseases to lower dietary exposure to pesticides. But they also point out that few studies have directly addressed the effect of organic food on human health and that more data from well-designed long-term studies is needed. With regard to pesticides, they concluded that consumers of organic food have a reduced risk of exposure. “Epidemiological studies point to the negative effects of certain insecticides on children’s cognitive development at current levels of exposure. Such risks can be minimised with organic food, especially during pregnancy and in infancy.” The report continues: “Organic agriculture supplies food with low pesticide residues, and may be instrumental in conventional agriculture’s transition towards integrated pest management by providing a large-scale laboratory for non-chemical plant protection.”

According to the researchers, some studies indicate that organic food may reduce the risk of allergies in children, adult overweight/obesity and non-Hodgkin lymphoma, but they also admit that it is currently not possible to determine whether organic food plays the decisive role since consumers of organic food tend to have healthier diets overall. This leads to methodological difficulties in separating the potential effect of organic food preference from the effect of other lifestyle factors. With regard to crop composition, the study said that vitamins and minerals are found in similar concentrations in both organic and conventional crops. But the scientists found indications that organic crops have a lower cadmium content due to differences in fertiliser usage and soil organic matter, an issue that is highly relevant to human health. In addition, organic milk, and probably also meat, have a higher content of omega-3 fatty acids compared to conventional products. The authors also mention a large number of studies which suggest an increased content of phenolic compounds found in organic crops. Another benefit of organic agriculture highlighted in the study is the reduced risk of antibiotic resistance in farm animals: “The prevalent use of antibiotics in conventional animal production is a key driver of antibiotic resistance. The prevention of animal disease and more restrictive use of antibiotics, as practiced in organic production, could minimise this risk, with potentially considerable benefits for public health”, the study concluded. Soil Association, the UK’s leading food and farming charity, welcomed the report as a “Christmas present for organic farmers and everyone who eats organic food”. Peter Melchett, Soil Association’s policy director, said that “a key reason that people buy organic food sales is that they feel it is better for them and their family - that is why more than half the baby food sold in the UK is organic. This new, independent, scientific review confirms people are right,” he added. (ab)