Organic Produce Consumption Reduces Health Risks

Demand for organic food has grown rapidly over the past 25 years in many developed countries in Europe, North America, and Asia/Oceania. Demand is mainly driven by consumer perception that organic farming is more sustainable and offers advantages in terms of environmental sustainability, biodiversity, animal welfare, and food quality and safety. compared to conventional organic farming.

Despite increasing scientific evidence on the benefits of organic agriculture concerning biodiversity and environmental sustainability, there is still a great deal of scientific controversy about whether and to what extent. To what extent do organic production methods contribute to quality, food safety, and human health? Therefore, we critically discuss the existing evidence regarding compositional differences and the potential health effects of organic food consumption below.

Organic crops have higher antioxidant activity and 18-69% higher concentrations of several individual antioxidants. Increased intake of polyphenols and antioxidants has been associated with a reduced risk of certain chronic diseases, such as cardiovascular and neurodegenerative diseases and some types of cancer. Not only does organic production help reduce public health risks, but there is also growing evidence that organically grown foods are rich in nutrients such as vitamin C, iron, magnesium, and phosphorus and are less exposed to nitrates and pesticide residues from organically grown fruits. Vegetables and grains are compared to traditionally grown foods. Adults who eat organic food more frequently are less likely to be overweight or obese.

Organic farming is based on biodegradable pesticides that are rapidly biodegradable and non-toxic or have minimal toxicity to humans rather than longer-lived artificial pesticides such as organophosphates (which, despite their name, are not part of organic management systems). Common farmers use it. Epidemiological studies have clearly shown that low-level exposure to organophosphate pesticides negatively impacts cognitive development in children, and existing studies suggest that reducing exposure to residual pesticides in the diet is a good idea, especially among pregnant women and children.