In recent years, biological, ecological and organic products have become so popular that entire shelves in supermarkets are dedicated to these products. Are these foods safer or more nutritious? Here’s what the research shows.

What does ecological, organic or bio mean?

The word “organic” refers to how farmers grow and process agricultural products. These foods include fruits, vegetables, grains, dairy products, and meat.

Organic farming methods are aimed at achieving the following goals:

• Improvement of soil and water quality;
• Reduction of pollution;
• Safe and healthy conditions for keeping farm animals;
• Promoting sustainable resources on farms.

Materials or methods prohibited in organic farming include:

• Artificial (synthetic) fertilizers;
• Use of sewage sludge as fertilizer;
• Synthetic pesticides for pest control;
• Use of radiation (irradiation) to preserve food products or destroy diseases or pests;
• The use of genetic technology to change the genetic composition (genetic engineering) of agricultural crops, which can improve resistance to diseases or pests or increase yield;
• Antibiotics or growth hormones for farm animals.

Organic farming materials or methods may include:

• Use of plant waste as siderates, manure or compost to improve soil quality;
• Crop rotation to maintain soil quality and prevent pests or diseases;
• Cover crops that prevent soil erosion (erosion) when areas of land are not in use;
• Plant residues or sawdust for weed control;
• Insects or insect traps for pest control;
• Certain natural pesticides and a few synthetic pesticides approved for organic farming are used infrequently and only as a last resort and approved by an organic certification body.

Green practices for farm animals include:

• Healthy living conditions and access to nature;
• Grass feed covers at least 30% of the nutrient needs of farm animals during the grazing season;
• Organic feed for animals;
• Vaccination against diseases.

Does “organic” mean the same as “natural”?

The terms “natural” and “organic” are different. Usually, the term “natural” on a food label refers to the fact that the product contains no artificial colors, flavors or preservatives, but has nothing to do with the methods or materials used to grow the food ingredients.

It is also important not to confuse the labels of other common food products with those of organic products. For example, guidelines for certified organic beef include access to pasture for at least 120 days of the grazing season and a ban on growth hormones. But labels that say “free-range” or “growth hormone-free” don’t mean the farmer has followed all the guidelines for organic certification.

Are organic foods safer or more nutritious?

Some evidence suggests a possible health benefit of organic foods compared to conventional foods. But research on this matter is limited.

A meta-analysis comparing the nutritional composition of conventional and organic meat products showed that there is almost no significant difference. The only difference between the two types of meat was related to the fatty acid profile: when the researchers combined the data from all animal species, they found a significantly higher amount of omega-3 fatty acids and total polyunsaturated fatty acids in biomeat.

According to the authors of the study, this difference can be explained primarily by the grass/forage diet of the animals, which meets the standards of organic farming, in contrast to traditional feeds with a high content of corn, grain, soy and animal by-products.

In another study that looked at beef specifically, researchers concluded that the organic option “has higher nutritional value,” contains less cholesterol, and has higher levels of antioxidants.

Pollutants are sometimes unavoidable

So, there is evidence that organic foods can contribute to improved health. But as this market grows larger and more profitable, the integrity of the rules it provides is beginning to be compromised, according to research.

A more holistic view of health must also include environmental well-being. And, compared to conventional meat production, the organic option certainly seems “cleaner” from this point of view: the animals are fed grass and organic feed, they are not given antibiotics or hormones.

Unfortunately, there is also evidence to suggest that the pollutants that consumers try to avoid by consuming organic foods are actually unavoidable. Persistent organic pollutants (POPs) are ubiquitous. In a 2017 study, researchers did not identify organic samples free of contamination: “differences between organic and conventional meat were minimal.”

The good news is that exposure to these chemicals does not automatically cause cancer. We are in constant contact with such chemicals, and it would be impossible to avoid them. The key to proper nutrition is a balance of products from all categories. Vegetables, leafy, as well as colorful, legumes (or grains, in common parlance), whole grains, fruits should prevail, followed by fatty fish, seafood, lean meat (preferably poultry) and semi-finished products. low-fat dairy products. In the last place should be red meat, processed meat, products with sugar and saturated fats in the package.

Photo: Dreamstime.com