Stanford Scientists find organic fruits and vegetables to be no more nutritious than conventional varieties
After analyzing data from 237 studies conducted over the last forty years to determine whether organic foods provide additional health benefits, Stanford University scientists have concluded that organic fruits and vegetables are generally no more nutritious than their conventionally-grown counterparts. The scientists also determined that there were no major health advantages to organic meats, reports The New York Times.
The study’s findings, which were published in today’s issue of the Annals of Internal Medicine, made an impact on the researchers, who sought to provide an objective resource for consumers to make more informed choices. “When we began this project, we thought that there would likely be some findings that would support the superiority of organics over conventional food,” said Dr. Dena Bravata, a senior affiliate with Stanford’s Center for Health Policy and the senior author of the paper. “I think we were definitely surprised.” Read more.