Are Organic Vegetables a better, safer choice?
Not until the 20th century when we started to notice a new offering in the fruits and vegetables section in grocery stores. They look pretty much the same as typical fruits and vegetables, but you can tell it is different by its "organic label" and a lot more pricey tag.
I have gathered a few studies to explain in detail how organic produce differ, if in any way from conventional ones and here are my highlights:
1. Conventional and organically raised fruits and vegetables both contain pesticides and the levels found in both sources are very low to cause harmful health risks.
Organic foods also contain pesticides from natural source, those approved by the National Organic Standards Board, and from contamination from soil(1). Moreover, the U.S. National Organic Program permits organic producers to make organic claims in cases when residues of pesticides not allowed for organic production are detected at no more than 5% of the EPA tolerance level1.
Typical consumer exposure to pesticide residues is currently at very low levels relative to those required for health concern, and reducing consumer exposure further through consumption of more organic fruits and vegetables may not provide much of an additional incremental health benefit with respect to pesticide residues1.
2. Conventional and organically raised fruits and vegetables are comparable in terms of nutritional quality.
Studies found no significant differences in the content of flavonoids and phenolic acids in fruits and vegetables produced by the conventional vs organic growth(2). Under well-controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of nutrients in comparison with the conventionally cultivated ones2.
3. Health benefits from consuming fruits and vegetables outweigh any potential risks from pesticide residues in fruits and vegetables1.
Thus, avoiding conventionally produced fruits and vegetables in favor of organic choices might limit availability, affordability, variety, and ultimately consumption of fruits and vegetables1.
4. Published articles by the media and web have observed lapses in methodology.
For example, "pesticide toxicity scores” that monitors toxicity of pesticides were not subjected to external, expert scientific peer review(1). Moreover, the Environmental Working Group (EWG), a U.S. based environmental advocacy organization has been releasing its annual Shoppers Guide to Pesticides that provides a list of the 12 most highly contaminated fruits and vegetables, called the “Dirty Dozen" which promotes consumption of organic fruits and vegetables and other alternatives in place of conventionally produced ones to significantly decrease exposure to pesticides(1). However, in setting these guidelines, they did not perform an appropriate risk assessment such as toxicity of the pesticides, residue levels found and consumption of the food items1. Rather, they focused on the residue of pesticides detected in food and their methodology was not subjected to peer reviews(1). Furthermore, exposure assessment in pesticides found that consumer exposures for pesticides were mostly below the limit set by Environmental Protection Agency (EPA) (1). Thus, there is negligible risk from exposure to pesticides in dirty dozen fruits and vegetables(1).
5. There are methods that can further help to dispel their belief on the risks for pesticides from consumption of fruits and vegetables from conventional sources.
For example, using Ozone solution to clean fruits and vegetables can destroy pesticides and chemical residues and convert non-biodegradable organic materials into biodegradable forms(3). Aside from being environmental friendly, this method is FDA approved and serves other purpose such as food preservation so that fruit and vegetables will stay fresh longer and eliminates undesirable flavors produced by bacteria during both storage and shipping(3). Furthermore, studies show that ozone has bactericidal effects against bacteria and inactivates yeast and viruses(3). However, it must be taken into account that exposure to high concentrations of ozone can cause some detrimental health effects(3). Ozone fruit and vegetable washers may cost roughly a hundred bucks but is certainly a better investment to increase fruit and vegetable consumption rather than regularly buying from organic sources, which is no different from conventional sources, as evidenced by peer, reviewed literatures.
Take home message: What matters most is to keep consuming fresh fruits and vegetables and be aware of the politics involving organizations publishing guides for choosing which product to use. For example, the Environmental Working Group (EWG) responsible for publishing the controversial guide in choosing low-pesticide residue fruits and vegetables is funded by anonymous individuals who might be owners of food companies such as organic producers or brands that they advocate.
References:
1. Winter, C. K. (2012). Pesticide Residues in Imported, Organic, and “ Suspect ” Fruits and Vegetables. Journal of Agricultural and food chemistry. dx.doi.org/10.1021/jf205131q | J. Agric. Food Chem. 2012, 60, 4425−4429
2. Soltoft, M., Nielsen, J., Holst Laursen, K., Husted, S., Halekoh, U., & Knuthsen, P. (2010). Effects of organic and conventional growth systems on the content of flavonoids in onions and phenolic acids in carrots and potatoes. Journal of Agricultural and Food Chemistry, 58(19), 10323–9. doi:10.1021/jf101091c
3. Horvitz, S., & Cantalejo, M. J. (2014). Application of ozone for the postharvest treatment of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 54(3), 312–39. doi:10.1080/10408398.2011.584353
