Organic food has more key antioxidants than conventionally-grown crops and lower levels of toxic metals and pesticides, according to new research from Newcastle University published on Tuesday in the British Journal of Nutrition. The study analysed 343 peer-reviewed studies, focussing on the compositional differences between organic and conventional crops. The researchers found that concentrations of antioxidants were between 18-69% higher in organic crops, an amount equivalent to one to two of the five portions of fruits and vegetables recommended for daily consumption. Antioxidants have been linked to a reduced risk of chronic diseases and certain cancers. The study also shows significantly lower levels of toxic heavy metals in organic crops. The concentration of cadmium was on average 48% lower than in conventionally-grown crops. “The organic vs non-organic debate has rumbled on for decades now but the evidence from this study is overwhelming - that organic food is high in antioxidants and lower in toxic metals and pesticides”, says Professor Carlo Leifert from Newcastle University, who led the study. Nitrogen concentrations were found to be 10% lower in organic produce, nitrate was 30% and nitrite 87% lower compared to conventional crops. Pesticide residues were four times more likely to be found in conventional crops than on organic food. The findings contradict those of a 2009 UK Food Standards Agency (FSA) commissioned study which said there were no substantial differences or significant nutritional benefits from organic food. The FSA study based its results only on 46 publications covering crops, meat and dairy. “The main difference between the two studies is time. Research in this area has been slow to take off the ground and we have far more data available to us now than five years ago”, explains Professor Leifert.