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New study finds clear differences between organic and non-organic food.

July 14, 2014

Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date.

The team, led by Prof Carlo Leifert at Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” – between 19% and 69% – in organic food. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals.
Leifert and his colleagues conclude that many antioxidants “have previously been linked to a reduced risk of chronic diseases, including cardiovascular diseases, neurodegenerative diseases and certain cancers”. But they also note that no long-term studies showing health benefits from a broad organic diet have yet been conducted.
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