If you think paying a higher price for organic vegetables gives your diet a health boost, think again. <\/p>\n
Antioxidant levels in organic onions, carrots and potatoes are no different to their conventionally-grown counterparts, a new study shows. <\/p>\n
This is according to science news site Sciencedaily.com.<\/p>\n
The results were released last week in the Journal of Agricultural and Food Chemistry. <\/p>\n
The study was carried out by OrgTrace, which is cooperation between researchers at the University of Copenhagen\u2019s Faculty of Life Sciences, Denmark\u2019s Technical University and \u00c5rhus University.<\/p>\n
In the study, Pia Knuthsen and colleagues conclude that the health benefits of organic food are not scientifically documented. <\/p>\n
The scientists carried out experiments in which they analyzed levels of antioxidants termed \u2018polyphenols\u2019 in organic and conventionally-grown onions, carrots and potatoes. <\/p>\n
They found no differences in polyphenol content between organic and traditional methods of growth.<\/p>\n
\u00bbOn the basis of the present study carried out under well controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones,\u00ab the report states.<\/p>\n
Previous studies into the health benefits of organic vegetables have failed to take differences in geography, climate and cultivation methods into account, say the researchers. <\/p>\n
This report takes these differences into account, and as a result, organic vegetables\u2019 health benefits disappear. <\/p>\n
However, this doesn\u2019t mean that organic food in general is a waste of money, the researchers point out. <\/p>\n
Aside from potential health benefits, consumers choose to buy organic products because of animal welfare issues, environmental benefits and better taste. <\/p>\n
luci@adm.ku.dk<\/p>\n