The debate over whether organic food is healthier than conventionally grown food has been ongoing for years. With increasing environmental and personal health concerns, many people are opting for organic options. But is organic truly the better choice when it comes to our health?

What Makes Organic Food Different? 

Organic farming is based on strict guidelines that prohibit the use of synthetic chemicals, including pesticides, herbicides, and artificial fertilisers. Organic meat and dairy also ensure that animals are raised without antibiotics or hormones.

Unlike conventional food, organic food is distinguishable by the essential promise of being low in or free from pesticides or herbicides. Pesticides, also known as insecticides, target insects that might damage crops, while herbicides are used to kill weeds. These chemicals are commonly used in conventional farming to increase yield and protect crops, whereas organic farming methods avoid these altogether. The key word is 'avoid' here, it's worth noting that organic produce isn't necessarily completely free of all pesticides, but the levels are significantly lower.

Environmental and Health Impact of Chemicals in Non-Organic Food

One of the biggest concerns with non-organic food is its environmental impact. The overuse of chemical fertilisers and pesticides can lead to runoff into rivers, contaminating water supplies and harming aquatic ecosystems. The excessive use of fertilisers has been linked to environmental degradation, such as the destruction of fish populations in certain countries. [1]

In terms of human health, some countries use aggressive chemicals that are banned elsewhere. For instance, organophosphates, a class of chemicals that includes nerve agents, are still used in certain countries despite being banned in others for their potential health risks. Making the origin of non-organic products worth assessing. 

Considering the regional variance in regulations on the use of pesticides, herbicides, and artificial fertilisers, it's also worth understanding the evaluation process that assesses the need for their regulation. A major determinator in the evaluation of a pesticide in the UK concerns the Acceptable Daily Intake (ADI), which, in short, is "the amount of a chemical which can be consumed every day of an individual's entire lifetime in the practical certainty, on the basis of all known facts, that no harm will result". [2] Which, in short, suggests we can trust the use of these pesticides.

At first glance, it is worth acknowledging that a prominent consideration made within the licensing of these products is the effect on agricultural workers exposed to them at mass. Allowing the initial use of pesticides, herbicides and artificial fertilisers is not a decision made lightly, particularly concerning the risks to those exposed to the products in large quantities. Thus thorough testing is done to enable any initial use of these products and safety margins are insured to accommodate for high exposure scenarios. [3]

However, limitations persist in the regulation of these plant protection products. The availability of data and the limited obligations to report on adverse effects of approved substances often result in these products being used for years before significant effects are noticed at a mainstream level, and to further exacerbate any dilemma, products remain in use even whilst they are under review. In some instances, this can prolong the use of harmful products that are banned after their review, such as in the case of fungicide dimoxystrobin, which was utilised throughout its review before eventually being determined as a category two carcinogen and toxic to reproductive health. [3] [4]

Despite flaws in the regulation of plant protection products it is important to not demonise non-organic foods since the driving force behind the use of these products in agriculture is predominantly to supply the growing global population. A diet that includes an abundance of plant foods is at the forefront of priorities, whether organic or not. [5]

Insights Into Key Studies In The Field

While these chemicals might not cause immediate harm, subtler effects, such as their impact on gut health, are often overlooked. Studies on rats exposed to pesticides have shown that these chemicals can alter gut microbiomes and even affect sex hormone regulation. [6]

In human epidemiological studies, there's some evidence that people who consume non-organic food may be at greater risk for health issues, including weight gain. A meta-analysis found that organic foods reduce the risk of obesity by 11%. However, these studies can be complicated by other lifestyle factors. For example, people who eat organic may arguably live healthier lifestyles overall, making it hard to isolate the effect of organic food alone. [7]

Despite these complications, some extensive studies, like the NutriNet-Santé study from France, suggest that consuming organic food may lower the risk of certain cancers. This study followed over 50,000 participants for nine years and found that people who ate organic food had a 25% lower risk of developing cancer, including a specific type called non-Hodgkin's lymphoma. While it's difficult to determine if organic food directly prevents cancer, these findings most certainly raise questions about the potential long-term effects of chemical exposure from non-organic foods. [8]

Conclusion: Is Organic Healthier?

While there's no clear-cut answer, organic food does offer potential health benefits due to its lower pesticide levels and absence of artificial additives. Studies suggest that eating organic might reduce the risk of certain cancers and other health issues, though other lifestyle factors could influence the impact of these findings. [7][8]

From an environmental perspective, organic farming is undoubtedly less destructive, reducing chemical runoff and promoting biodiversity. But when it comes to personal health, the evidence is mixed. If you're concerned about pesticide exposure or environmental sustainability, organic might be your better option. However, a balanced diet rich in fruits and vegetables, whether organic or not, remains the most essential factor for long-term health. [1]

Ultimately, the decision to go organic comes down to personal preference, health concerns, and your budget. Organic food may not be a magic bullet for health, but it does offer potential benefits that may be worth considering.

When it comes to the debate of whether organic is better, the answer is unequivocally yes. Organic products are cultivated without synthetic pesticides, herbicides, or genetically modified organisms (GMOs), which means they are better for your health and the environment. Choosing organic means opting for food that is grown in harmony with nature, supporting biodiversity and sustainable farming practices.

Moreover, organic farming promotes soil health through crop rotation and natural fertilisers, leading to richer ecosystems. The nutritional value of organic produce often surpasses that of conventionally grown counterparts, as studies suggest higher levels of antioxidants and essential nutrients. [9]

In addition to personal health benefits, purchasing organic supports farmers who prioritise ethical practices over chemical reliance. By investing in organic products, consumers send a clear message that they demand transparency and sustainability in their food sources. Therefore, when faced with the choice between organic and non-organic options, organic may be the more popular option. However, people can be restricted by price, and it's important to remember that having access to any fruit, vegetables and other produce is the most important factor.