BLOG Organic or Not Organic? That is the question.

Organic food sales have grown by 17-20 percent a year for the past few years making the organic market the fastest growing sector in the American food marketplace. Once it was difficult to find organic products anywhere except specialty food stores like Whole Foods Market, but now most conventional grocery stores carry organic produce, dairy and meats at a premium price. Even though organic foods cost more than conventionally grown foods, the price hasnt slowed down shoppers demand because most believe that it is more nutritious and safer to eat. But is this just hype or is it based on hard science? Some supporters of organic food production promote it as being better without any supporting science, said Penny Kris-Etherton, Ph.D., a register dietitian and Distinguished Professor of Nutrition at the Pennsylvania State Universitys college of Health and Human Development. In terms of both nutrition and safety, organic food is no different than foods produced by other contemporary food production practices. In 2010, the American Journal of Clinical Nutrition reviewed 12 major studies on organic food from the past 50 years and found a lack of evidence supporting the claims of nutrition-related health effects from organic foods. So why do people continue to choose organic foods? According to the Mayo Clinic, most organic consumers share the following concerns: Pesticides. According to the USDA, organic produce carries significantly fewer pesticide residues than conventional produce. However, residues on most products both organic and nonorganic don't exceed government safety thresholds. Food additives. Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, colorings and flavorings, and monosodium glutamate. Environment. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality which makes eco-conscious consumers feel better about their choice.

The fear among most organic food consumers is that pesticides and food additives may pose a variety of health risks including an increased risk of cancer and the development of allergies and other conditions, but the science behind these studies is skeptical and not fully supported by the scientific community at large. But this is hardly a new trend. Concerns about organic versus conventional farming practices date all the way back to the 1940s when agriculture became more industrialized and new synthetic chemicals were introduced to the food supply. However, studies comparing pesticide-grown versus non-pesticide-grown foods have found that neither is significantly safer than the other. According to the Environmental Working Group (an organization of scientists, researchers and policymakers), certain types of produce have higher pesticide levels than others. To guide consumers, the group has created a dirty dozen list of fruits and vegetables with the highest pesticide levels and a clean 15 list of those lowest in pesticides. Regardless, the American Heart Association encourages consumers to eat a variety of

colorful fruits and vegetables since either kind provides important nutrients and fiber for healthy diets. So what exactly does organic mean? To be considered organic, the product must be grown or raised according to specifications of the U.S. Department of Agriculture. These include nonuse or hormones, pesticides, irradiation or bioengineering. Animals used for meat, poultry, eggs or dairy products must not receive antibiotics or growth hormones. The USDA has three different categories for labeling organic foods: 100 percent organic. Foods with this label must be completely organic or made of all organic ingredients. Organic. These products must be, or be made with, at least 95 percent organic ingredients Made with Organic Ingredients. This denotes a minimum of 70 percent organic ingredients.

Is it worth the additional cost? Organic products have a higher price tag because of the increased cost of complying with USDA standards and a decreased yield per acre or farm animal, Kris-Etherton said. Some consumers are happy to shell out the extra bucks because they believe organic produce tastes better even though no evidence indicates that. The only real difference is that organic produce is typically fresher because it has a shorter shelf life due to the lack of preservatives. Based on subjective criteria like taste, organic food is a preference for some consumers, and thats fine, said Kris-Etherton. However, they need to know that these foods will be more expensive and do not offer any health benefits that we know of. For more information, see the American Dietetic Associations brief report, Advising Consumers About Organic Foods and Healthful Eating.