According to a study by Stanford University and the Veterans Affairs Palo Alto Health Care System, organic produce and meat are not healthier than non-organic foods of the same type, reports Reuters.
Dr. Crystal Smith-Spangler, who led the new study, told Reuters: "People choose to buy organic foods for many different reasons. One of them is perceived health benefits. Our patients, our families ask about, ‘Well, are there health reasons to choose organic food in terms of nutritional content or human health outcomes?'"
Smith-Spangler and her colleagues reviewed over 200 studies that compared the health of people who ate organic and non-organic foods.
The study, published in wrote in the Annals of Internal Medicine, found there was no difference in the amount of vitamins in plant or animal products produced organically and non-organically. The only nutrient difference was slightly more phosphorus in the organic food.
However, more than one-third of non-organic produce had detectable pesticide residues, compared to seven percent of organic produce samples. Also, organic chicken and pork was 33 percent less likely to carry a bacteria, which is resistant to three or more antibiotics, than non-organic meat.