Comparing Organic and Conventionally Grown Food
- Cost: Organic foods typically cost more than conventional foods. In part, the higher price is related to natural fertilizer and labor-intense pest control tactics. Regulations limit the number of pesticide products available to organic producers.
- Pesticide Residue: Research has demonstrated that organic fruits and vegetables have smaller amounts of pesticide residue than produce that was grown conventionally. However, pesticide residue is reduced substantially by routine food handling practices such as washing, peeling and cooking.
- Nutrition: Some research has found higher levels of phenolic compounds and certain vitamins in organic produce. Other research has found no significant difference in the nutritional quality of organic and conventionally grown foods.
If you have questions about this, or any pesticide-related topic, please call NPIC at 1-800-858-7378 (8:00am - 12:00pm PST), or email us at email@example.com.
- Organic Food Production - National Sustainable Agriculture Information Service
- Organic FAQs - Nature
- Organic foods: Are they safer? More nutritious? - Mayo Clinic
- eOrganic - eXtension Resource Area for Organic Agriculture - eOrganic
- Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review - Smith-Spangler et al., 2012; Annals of Internal Medicine
- Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature - Magkos et al., 2006; Critical Reviews in Food Science and Nutrition
- Nutritional quality of organic foods: a systematic review - Dangour et al., 2009; American Journal of Clinical Nutrition
- Review on the main differences between organic and conventional plant-based foods - Lima and Vianello 2010; International Journal of Food Sciences & Technology
- Organic Diets Significantly Lower Children's Dietary Exposure to Organophosporus Pesticides - Lu et al., 2006; Environmental Health Persectives
- Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes - Sioen et al., 2010; Food Chemistry and Toxicology