In organic agriculture, using pesticides is restricted, and residues in conventional fruits and vegetables constitute the principle supply of human exposures. The nutrient composition differs solely minimally between organic and standard crops, with modestly larger contents of phenolic compounds in organic fruit and vegetables. There is likely also a lower cadmium content in organic cereal crops. Organic dairy products, and perhaps additionally meats, have a higher content of omega-3 fatty acids compared to conventional merchandise, though this distinction is of probably of marginal dietary significance.
Suggestive evidence indicates that organic food consumption might reduce the danger of allergic illness and of chubby and obesity, but residual confounding is probably going, as consumers of organic food are likely to have healthier life general. Animal experiments recommend that growth and development is affected by the feed sort when evaluating identically composed feed from organic or standard manufacturing.
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