A new review published in the European Journal of Clinical Nutrition examines the health benefits of a diet rich in organically grown food compared to conventionally farmed products.
In short:
- Consuming organic foods is associated with a lower risk for cardiometabolic disorders, including obesity, diabetes, and high blood pressure.
- An organic diet also significantly reduced consumers’ exposure to pesticides and other toxics.
- The authors note that individuals who eat organic foods typically make healthier lifestyle choices overall, which may contribute to some of the benefits seen in this study.
Key quote:
“The lower concentration of pesticide residues and heavy metals is one of the most important advantages of organic food.”
Why this matters:
Common pesticides have been linked to a wide range of negative health outcomes such as cancers, Parkinson’s, Alzhiemer’s, autism, and birth defects. Despite this, pesticides are widely used in modern agriculture, and many crops (particularly fruits, vegetables, and grains) contain pesticide residues above the legally defined safety limits. The results of this study highlight how lifestyle interventions such as dietary changes have the potential to help reduce individuals’ exposure to toxic chemicals and improve their overall health.
Related EHN coverage:
- New analysis warns of pesticide residues on some fruits and veggies
- Op-ed: If Bayer really wanted to stand with farmers, it would stop selling them toxics
- Adrift: Communities on the front lines of pesticide exposure fight for change
More resources:
- Environmental Working Group: Shopper's Guide to Pesticides in Produce
- Green America: How to eat organic food on a budget
- Possible link between PFAS and diabetes in women ›
- Bisphenol exposure and Type 2 Diabetes: New evidence for a potential risk factor ›
