Is Organic Food Healthier and Safer or Not - Literature review Example

 Organic Food: Is it more Healthier and Safer or Not? Introduction: It has been observed by the researchers (Organic Food Association, 2007) that people are becoming more and more health conscious and for that matter they are even willing to pay more. One such product that has managed to make its place firmly in the super markets is the “organic food”. With all the hype one wonders whether organic food is actually safe and healthy as it has been reported? People are becoming more and more conscious towards picking up products that are marked with the green “organic” label (Lipson, 2001). It has been stated in “The Organic Food Source Book” by Lipson (2001) that organic foods are believed to be more “healthy” and “safe” as compared to the food grown by the conventional methods. The same book also states that organic food is safe from the pesticide which is a primary reason among people opting to go for it. On the contrary the US Department of Agriculture is clear over its stance that organic food is no better than non organic food. Objective: In this paper I aim to explore the answer to the question whether organic food is actually healthy and safe or is it just a publicity slogan. I have chosen this topic because firstly I believe that health is an important issue and one needs to know the pros and cons of the dietary products that are being consumed on daily basis. Secondly I believe that the modern world is going organic at a growth rate of $5 billion annually (Organic Trade Association, 2007) and as a consumer one need to know whether the product actually has the benefits which it claims or is it just a marketing strategy and that what has influenced the consumer behavior towards buying a product more expensive than the conventional product. Methodology: I shall begin by first defining the organic foods and then exploring the topic question. For that purpose I intend to explore the relevant literature. My research shall be based on the peer reviewed articles and authentic websites. I intend to compare the organic food with the conventional food and at the same time bring forward several studies related to the topic. I intend to follow my research based on several questions such as the statistics that prove the growth of organic food, the health hazards associated with conventional food and whether organic food is a good alternative or otherwise. Towards the end I intend to make a conclusion based on the research conducted. My conclusion shall be based on an analysis of both organic and non organic food. Organic Foods: I shall begin by first defining what organic food is. An online article by the Mayo Clinic staff (2008) defines “organic” as the process by which the farmers grow their agricultural crops such as vegetables, fruits, crops, dairy products and meat. Organic procedures are believed to be good for soil and water conservation and at the same time for minimizing pollution. Organic farming does not include the use of pesticides to control weeds or insects. Manure is used instead of the chemical fertilizers. At the same time livestock is not given any medication for healthy or speedy growth or to prevent any disease. Organic farming includes crop rotations instead of using weed chemicals and they also use mulch or manure to prevent weed growth. The official definition of organic farming was first laid out in 1995 by the National Organic Standard Board in the following words: “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony…. The principle guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems that integrate the part of the farming system into an ecological whole….The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people (quoted by Lipson, 2001)”. Difference between Organic and Conventional Farming: In order to make the topic more clear it would be pertinent to compare the organic and conventional farming procedures. Some differences between conventional and organic farming highlighted by Rosy Sun (2009) are mentioned below: CONVENTIONAL FARMING ORGANIC FARMING Conventional famers use chemical fertilizers to enhance the growth of the plants Organic farmers use natural manure or compost to feed the soil and grow the plants Spray insecticides to prevent diseases and insects Their method includes the use of useful insects and birds, mating disruptions and traps to control disease and pests Chemical herbicides are used to control weed growth The process includes crop rotation, tilling, hand weeding or mulching Antibiotics, medications and growth hormones are given to animals to prevent diseases and speed up growth Animals are given organic food and outdoor access. Preventive measures are taken to control disease which includes rotational grazing, a balanced diet and clean environment. Compared to the conventional food the market for the organic food is considered to be promising as more and more people are switching towards organic food (Honkanen et al., 2006). The United States statistics show that the organic industry has grown from $1 billion in 1990 to $ 20 billion in 2007 and $5 billion globally on annual basis (Organic Trade Association, 2007). WHAT DOES IT MEAN WHEN A PRODUCT IS LABELED ORGANIC? The US Department of Agriculture (USDA) defines organic food as the products that are grown without the pesticides used in conventional farming to prevent weed growth or diseases. An important factor that needs to be understood is that organic foods are not 100% free of pesticides as is popularly believed by the masses. The process of growing synthetic food involves avoidance of synthetic ingredients, bioengineering or ionization radiation (Sun, 2009). Despite all this, natural ingredients such as iron, sulphur and copper can still be found in the organic food (Organic Food Farming: Myth and Reality, 2001). USDA states that it is practically impossible to produce 100% organic food and as such issues “organic” label to only those products that are 95% organic. Organic status is given to meat, poultry and dairy products if they are reared without antibiotics and growth hormones (Sun, 2009). Here it would be pertinent to discuss the points that give organic foods a safe and healthy food label. Organic vs. Non Organic: Organic food growers and consumers love organic food. They call it safe and healthy as it free from pesticides. They like the color, shape and taste of the product picked fresh from the farm. They consider organic products tastier as compared to the ones grown with the help of pesticides. The thought of clean and nutritious soil, fresh water and fresh smell and flavor gives them a sense of satisfaction which cannot be found in the conventional farming products (Lipson, 2001). However this too is one sided view. Many believe that organic food is not a picture perfect product since no preservatives etc are used in its growth. Many also state that they do not find any difference in the taste as well (Mayo clinic, 2010). Below I shall discuss some points which are used in support of organic food being safe and healthy. Adults: Toxins found either in the food products or the environment is always dangerous for human beings. Several studies anticipate that toxins found in the pesticides used in conventional farming have been the source of different form of cancers in human beings. They further state that they are also a great source of various forms of allergies, asthmas and other diseases. These toxins can have inevitable effect on human health if they are used for a long period of time (Lipson, 2001). Most of the studies are based on exposure to pesticides in a working environment and not in food products. Danish research team has discussed the difference in male fertility levels among organic and non organic food consumers. It was observed that those consuming organic food had higher sperm count compared to the non organic consumers (Jensen et al. 1996). Some articles suggest that there are some chemicals that pose no threat to human health individually but can be seriously dangerous in combination with some other chemicals. However the list of the chemicals and their confirmed effects on human health were not mentioned in the article (Thiruchelvam et al. 2000). The UK government advises peeling of the skin of fruits and vegetables to minimize the risk of pesticide intake which bring the organic and non organic food at the same level (Woese et al. 1997). Children: Organic food is especially considered beneficial for children since they are in a developing age. Children consume more fruits and vegetables as compared to the adults and as such organic products are good for them because they are pesticide free. The pesticides used in the conventional farming affects the nervous system of children in the growing age and can cause more damage to them as compared to the adults. Because children eat more fruits and vegetables so the chances of them becoming affected by pesticides become greater as they accumulate in the body (Lipson, 2001). Another author states that pesticide intake can also cause chronic fatigue syndrome among children (Balch et al. 1997). Organic Food is Environment Friendly: Environmental health at the cost of human health cannot be ignored. It is a problem that cannot be ignored. Organic food advocates strongly support the fact that organic food is environment friendly as it minimizes pollution, protects the soil and maintains the purity of water. For that matter organic food gets an upper hand since it promotes healthy environmental food growth practices. Some of the benefits of organic food on environment are mentioned below: Soil: Organic farming is a good alternative for healthy soil. Conventional farming methods damage the top soil making it just a medium to keep the plant in an upright position. While artificial insecticides and pesticides are sprayed the plant is unable to gain natural nutrients from the soil. These pesticides remain in the soil for many years and inhibit the ability of the soil to provide nutrients to the plant. Organic farming makes the soil healthy and as a result of which plants also grow healthy. The soil too remains rich with nutrients which make it useful for future farming (Lipson, 2001). Water: Organic farming maintains the purity of the water. The insecticides and pesticides used in the conventional farming contaminate the underground and surface water reservoir which is dangerous for human, marine and animal health. Several studies have been carried out in this regard. In 1989 it was studied that water samples collected from several American states such as Illinois, Iowa, Kansas and Ohio contained traces of herbicides such as alachlor, atrazine and metolachlor etc. EPA has classified all these herbicides as probable human carcinogens (Lipson, 2001). Biodiversity: Organic farming promotes biodiversity as opposed to monocropping in which the same thing is grown year after year and thus exhausting the soil by depleting it of its nutrients. Biodiversity allows growth of plant and animal species in a controlled manner. The endangered species are also protected which helps in their multiplicity (Lipson, 2001). Influences: Organic food industry is growing at a faster pace and more and more people are switching from being conventional to organic. This change has forced many researchers to study what actually influences consumer into buying organic food which has the same taste but is expensive that the conventional food? Several studies have been carried out over the issue. However, only the prominent ones have been mentioned below. Health: According to Hartman (1999, quoted by Cunningham, 2004) the basic influences on people opting for organic food are children, allergies and healthy lifestyle. In 2003, a US ACNielson survey was carried out to identify what influences people to buy organic food (Everage, 2003). According to the survey: 32% are of the view that organic food is healthier 18% state that it contains no pesticides 11% state that it has better quality 3% state that it is not genetically modified 3% state that it helps to prevent allergies In a study carried out on Swedish children it was observed that children consuming organic food, restricting the use of antibiotics, fewer vaccinations and having lactobacilli bacteria in their diet had lower prevalence of atopy. However it is only assumed that the organic food consumption is the main cause of lower prevalence of atopy (Alm et al. 1999). Forage based diet is the basis of organic livestock production which plays an important role in minimizing saturated fat concentrations (French et al, 2000). At the same time it is expected to increase the concentration of omega 3 and CLA in beef (Dhiman et al. 1999). It is also stated that milk obtained from animals that are fed on forage based diet show improved levels of EFA, CLA and omega 3 (Bergamo et al. 2003). Makatouni (2001) also based his research on the same topic and found that self health or family health was an important factor that motive people into buying organic food. Ecological motives: Honkanen et al (2006) has conducted a research to identify what motivates people into buying organic food. According to them ecological motives are the strongest to compel people towards buying organic food. The more people are conscious towards environment and animal welfare the more they tend to consume organic food. This point has been proven in several other studies such as by Squires et al (2001) and Harper and Makatouni (2002). Political Motives: Political motive also play an important role in motivating people towards consuming organic food. Issues such as the country of origin should be politically acceptable to the consumers are of great importance. Those who are more concerned with pollution issues also prefer to by food produces that have travelled lesser distance. They prefer food produced near the sale point. Since organic food does not allow any preservatives so pollution concerned consumers prefer to buy organic food. This means that political issues are more important for non organic foods in which fair trade and human rights issues are more important than the ecological issues (Honkanen et al., 2006). Religious Motives: The study carried out by Honkanen et al. (2006) did not show any influence of religion on the choice of food. Since the survey was carried out in Norway where all the foods are allowed according to their state religion, Honkanen is of the view that religion would definitely make a significant impact on the choice of food in other countries. Several other studies indicate that positive attitude of the consumer towards organic food also influences them into buying organic food (Saba and Messina, 2003). It is also believed that consuming organic food is becoming a subculture where affluent and trend conscious people are more quickly switching towards organic food. This has been proven in Canada where organic food retailers have identified their major market in posh areas f the country such as Kitsilano, West End Robson Street and West Vancouver (Sun, 2009). Krystallis (2001, quoted by Zaloni et al.) stated that people also opted for organic food to achieve inner calm, happiness, better quality of life and personal success. Another View: Although organic food is considered safer and healthier most experts are of the view that the pesticides found in the conventional food pose no threat to the human health and are safe for human consumption. Scientific research states that the amount of toxins found in the conventional food is already very low. The pesticides used in conventional farming are highly regulated and tested repeatedly by the US Environment Protection Agency. Scientists are of the view that it is very difficult to test the effect of pesticide’s consumption on human and animal health but it can be stated that the amount found in the conventional foods is very low compared to the maximum limit set by the law (Sun, 2009). Most toxicologists are of the view that there is absolutely no need to eliminate the pesticides from the food and the amount consumed is actually harmless. There is a benefit of organic food which is that it is environment friendly, energy efficient and good at sustaining wildlife. However, more research is needed to support the point with authority (Sun, 2009). It is also stated in most studies that the organic food is no better in taste and health than the conventional food. Many scientific studies state that there is no evidence of organic food being healthier and nutritious than the conventional food. The only difference between the two lies in the growth, handling and processing methods. Several studies were carried out in this regard and it was stated that there was no difference in minerals or vitamin B levels in potatoes, cereals and vegetables grown either conventionally or organically. Moreover the website of the USDA clearly states that whether organic food is safer or healthier than the conventional foods still is unclear (Sun, 2009). To discuss this point I shall share the information mentioned on the website of USDA (Gold, 2008 a). According to the website firstly the US Department of Agriculture highly approves the organic procedure but it cannot state the same on the food quality. At the same time the website also accepts the fat that information available on organic food is not sufficient and authentic research is needed to support the point. Several studies have been carried out over the issue and some studies do indicate that organic food contains slightly higher levels of trace minerals, vitamin C and antioxidant phytonutrients as compared to the conventionally grown crops. However the website clearly states that the point cannot be proved because the research criterion is difficult and expensive as it involves long term dietary surveys involving human beings are needed to find an answer to this question. Some research indicates that high levels of phytonutrients are found in organically grown food. It is believed that consumption of some phytonutrients does have some health benefits but it is still unclear as to how and when do these substances affect human health. Research in this field is still in its initial stages. Although it is stated that some of the fruits and vegetables do not contain the same levels of vitamins, minerals and other elements important for human health as compared to fifty years back. Is it because of soil depletion is still a question. Unless the question remains unsolved the issue whether organic food is healthier and safer as compared to convention al food still remains a question (Gold, 2008 a). The above mentioned points have also been supported by the Mayo clinic online article (2010). According to them the two differences between organic and non organic food are the procedure of growth and the cost. Organic food is costlier than non organic because of the extensive labor involved in the growth process. The rest remains the same. Is it free of pesticides? The research carried out by USDA (Gold, 2008 b) and some other sources do accept the fact that organic food contains less pesticide residue as compared to the conventional food. At the same time it is also stated that pesticide residue both organic and non organic foods do not exceed the limit set by law and hence both are safe for human consumption. Very little data is available for organic vs. non-organic food such as meat, eggs and dairy products. However it is stated that organic meat minimizes the risk of exposure to prion related diseases such as mad cow disease and arsenic residues in chicken meat. Organic statutes prohibit the use of preservatives, additives, artificial sweeteners, colors and flavors and monosodium glutamante which gives it a plus point over non organic food. Organic foods have been tested for safety and benefits. It is believed that some organic farming practices may cause bacterial and fungal contamination along with natural toxin and heavy metal content. However further research is needed to evaluate any health risk associated with organic foods (Gold, 2008 b). Conclusion: To conclude it has been observed that there is much hype about organic foods being safe and healthy when compared with the non organic foods. People are more health conscious and as such they are willing to pay more prices for any product that will ensure better quality of life. However no convincing evidence has been found to prove the notion whether organic foods are more safe and healthy than the non organic food. USDA states that pesticide residue found in non organic food is not harmful and that it is safe for human consumption. Moreover peeling the skin of the fruits and vegetables grown conventionally can bring down the level of pesticide consumption. The government of UK has kept a balanced view on the topic and has stated: “while the FSA is clear that all conventionally produced food is safe, the FSA could also recognize that some consumers want less pesticide residues, less use of veterinary medicines, no routine use of antibiotics, and no use of GM ingredients, and that in all these areas organic food delivers what the consumers want (Quoted by Cleeton, 2004)”. Several factors have been studied to influence people choice of food selection and the most prominent one being the health factor. No statistics have been found that will support the organic food being better than the non organic food. However since they are environment friendly and are grown with minimum toxic contents organic foods manage to win the psychological war and for that matter the organic market is growing at a faster pace. Further research needs to be carried out in this field to support the preposition. There are several limitations in the study. Firstly the study is based on the limited data available so a convincing conclusion cannot be drawn. Secondly the affect of long term usage of pesticides on human beings is a risky task and cannot be carried out purposely and as such it can only be assumed that the small amount of pesticides found in the conventional food are harmful or otherwise for human consumption. Thirdly the tests have been carried out on animals and the similarity in their experience cannot be linked with the human beings. In my opinion the restaurants should have both the options for organic and non organic foods. Since the USDA approves the consumption of conventional food so the restaurants can offer both options for the health conscious and affluent people and those who find it safe to consume non organic food. REFERENCES Alm, J.S. et al (1999) “Atopy in Children of Families with an Anthroposophic Lifestyle”, The Lancet, 353, Pg. 1485 - 1488. 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Lange, D., Boess,C., Bogl, K., (1997). “A comparison of Organically and Conventionally Grown Foods: Results of a Review of the Relevant Literature, Journal of Science, Food and Agriculture, 74, Pg: 281-293. Read More