New Study "Proves" Organic Benefits

Organic Growers Claim the findings of a big US study which showed increased nutrient levels in organically grown tomatoes are proof that organic food is healthier.

The 10-year study by University of California researchers found the levels of two antioxidants known as flavonoids were higher in tomatoes grown in soil with a low nitrogen content because it was not overfertilised.

Plants with relative nutrient deficiencies accumulated more flavonoids as they bumped up their natural defence systems in the absence of added fertiliser and pesticides, the researchers found.

"Overfertilisation might reduce health benefits from Tomatoes," they concluded in the paper published in the latest Journal of Agricultural and Food Chemisrty.

Levels of the flavonoids quercetin and kaempferol were found to be 79 and 97 per cent respectively in the organic varieties.

Food scientist Alyson Mitchell, who headed the study, said flavonoids were powerful antioxidants that protected against cardiovascular disease, cancers and age-related diseases like dementia.

Organic Growers Association of WA president Annie Kavanagh welcomed the findings, as did association member Caralyn Lagrange, who runs A Garden Path, a certified organic garden.

Biological Farmers Association nutrition spokesman Shane Heaton said the research confirmed other studies showing organic apples, peaches, blackberries, strawberries, and corn contained higher levels of antioxidants, minerals and vitamins.

"If they don't have an artificial defence mechanism through pesticides and herbicides, they produce more of these compounds.
"The research adds to the growing body of compelling evidence that these are nutritional differences between organic and non-organic foods that will benefit the consumer", Mr Heaton said.

Dietitians Association of Australia WA spokeswoman Denise Griffiths agreed the study added to evidence that organic produce was more nutritious but said more studies were needed to prove its health benefits.
The key priority was to get people to eat fruit and vegetables of any variety because most still did not include the recommended two serves of fruit and five vegetables in their diet, she said.

By: Alison Batcheler
Tues 10th July 2007