New evidence confirms the nutritional superiority of plant-based organic foods

Crops that are bred and managed primarily for high yields often contain lower concentrations of nutrients. Studies have documented, for example, declining protein levels in industrialized commodity crops such as commercial corn hybrids and genetically engineered glyphosate tolerant soybeans. As adoption of organic agriculture has increased, a rapidly growing number of studies have compared nutrient levels in organic versus non-organic foods, in particular, fresh and minimally processed produce. A recent meta-analysis by The Organic Center concluded that, on average, organic fruits and vegetables contain higher levels of several beneficial nutrients—including certain antioxidants and other phytochemicals, vitamins, and minerals—than their conventionally grown counterparts. This presentation will review these new findings and explore the likely mechanisms through which organic agriculture systems can increase levels of nutrients in food crops. Implications for public health and nutrition – including the ability of nutrient-dense organic fruit and vegetables to reduce the calories required to meet daily nutrient needs – will be discussed.