|September 23, 2003:
Danish researchers have published a new study that suggests organic
food contains higher levels of flavonoids than its conventional counterparts.
Flavonoids, natural antioxidants, have been connected to a wide variety
of health benefits and may help reduce the risk of cancer and circulatory
The eleven week study conducted by The Danish Institute of Agricultural
Sciences tested the flavonoid levels of six men and ten women after
two 22 days periods following a strict diet. One period consisted
totally of organically grown foods, the other entirely conventionally
grown. Each participant was provided all their food for this period.
Bottled and provided coffee were the only items not on the menu
that participants were allowed to consume.
Each conventional and organic meal was nearly identical in make-up
and size. The only difference in the meals could be seen in the
varieties of produce provided. The produce used in the experiment
was obtained from a local grocery store and available varieties
were used. The varieties available for conventional were different
than those available in organic.
The use of different produce varieties has lead to ultimately inconclusive
results, with researchers warning that the differences found between
the organic and conventional diets could be a result of the hardier
varieties used by organic growers rather than the techniques themselves.
The study appeared in the Journal of Agricultural and Food Chemistry,
2003, issue 51.