EU research finds organic food healthier and better

A European project has found that some organic foods, such as fruit, vegetables and milk, could be more nutritious than non-organically produce and contain higher concentrations of antioxidants, believed to cut the risk of heart disease and cancer.

The early results of the Quality Low Input Food (QLIF) project showed that organic fruit and vegetables contained up to 40% more antioxidants than non-organically grown produce. And even greater contrasts were found for milk, with organic varieties containing up to 60% more antioxidants and healthy fatty acids.

The coordinator of the project, Professor Carlo Leifert of Newcastle University in the UK, has announced to the press the findings of the biggest ever research project on the benefits of organic farming and food. He said the results suggested that eating organic food was equivalent to eating an extra portion of fruit and vegetables a day.

'There is enough evidence now that the level of good things is higher in organics. Therefore, we challenge the FSA to now recognise and publicly acknowledge the nutritional benefits of organic food produced through well-managed organic farming systems,' said Professor Leifert.