Posted by: Alexis Alvey, CSU Denver Extension
Back a couple months ago, there was a big hoopla about a
scientific article that reviewed the safety and nutrition of organic
foods. This eighteen page article was
published in the esteemed journal, Annals
of Internal Medicine by Stanford University* and concluded that, “the
published literature lacks strong evidence that organic foods are significantly
more nutritious than conventional foods.”
Wow, I thought. Well that is a
huge blow to organic producers, food activists, environmental leaders, and
anyone else who gives a damn about where their food comes from! My sentiments were felt even more strongly by
others. For weeks, my Facebook newsfeed
was littered with status updates from various people and organizations proclaiming
all sorts of things like, “Stanford is a pawn of big ag industry!”, “Academia
should DIE!” and “Scientists don’t care about organic growers!!”. Well, these emotional reactions kind of
pissed me off a bit, because, one, I work in academia; two, I consider myself to
be a scientist; and three, I went to an Ivy-League school (which isn’t a pawn
of big ag industry, as least as far as I know).
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In 2012, the CSU Denver Extension Vegetable Demonstration Garden at Harvard Gulch Park produced 750 lbs of organic food, which was donated to the St. Francis Homeless Shelter
So, like the good scientist that I am, I figured I would
actually read the article before I
made any judgments about the academic integrity of our higher education system. Most of the eighteen page article was filled-up
with nearly three hundred different citations and references, so it didn’t take
me too long to read it. I quickly
realized that the authors were not presenting anything new; instead, they were merely
reviewing existing studies, synthesizing the information, and trying to draw some
sort of conclusion from 240 published studies on organic vs. conventional. After reading the paper, the biggest conclusion
I came to was that more studies are needed on this topic. As the authors state, many of the studies
they examined were “heterogeneous,” and from a statistical perspective, they
were difficult to compare. Furthermore,
the authors admit that there have been no long-term studies comparing the
health of populations consuming organic food versus populations consuming conventional
food (controlling for socioeconomic factors of course). These types of studies would be extremely
difficult and costly to conduct, but are most certainly needed. Nevertheless, the authors did find some
really interesting results –
- The levels of the nutrient phosphorus are
significantly higher in organically-grown produce compared to
conventionally-grown produce;
- Organic produce has a 30% lower risk for
contamination with any detectable pesticide residue than conventional produce;
- E. coli
contamination risk does not differ between organic and conventional produce;
- And, the risk for isolating bacteria resistant
to three or more antibiotics was 33% higher among conventional chicken and pork
than organic alternatives.
I was also shocked to learn that bacterial contamination is
really common in animal food products.
About 65% of both conventionally-raised and organically-raised chicken samples
were contaminated with Campylobacter and
about 35% of both were contaminated with Salmonella. 49 – 65% of pork samples were contaminated
with E. coli for both conventional
and organic. Ewww. How disgusting. I will now be even more vigilant about
cooking my meat, and will be more empathetic towards my vegetarian sisters.
Veggies growing at the CSU Extension - Jefferson County office
As I sat that night in my quite apartment munching on some hummus
and baby carrots (and yes, the carrots were organic, but the hummus was not), I
began wondering why people get so upset and so angry when they are presented
with new scientific evidence that challenges their views and beliefs? Perhaps the organic vs. conventional debate,
like so many other issues in horticulture, can’t be boiled down to mere facts. It is the passion, emotions, and values that
underlie an issue that really motivate and move people. There are so many disparate reasons why
people buy or grow organic or conventional food that knowing the amount of
phosphorus in an apple isn’t going to change people’s actions. What about the apple grower who decides to use
only organic pesticides because he is worried about chronic exposure to
organophosphate pesticides? What about
the single mother on food stamps who is relieved to find conventional apples on
sale for fifty cents a pound? Is one person
right and one person wrong? There are
many reasons why an individual may buy or grow organic or conventional food,
and we should find it in our hearts to be nonjudgmental and open to all
different viewpoints and choose what is best for us as individuals.
*Smith-Spangler et. al. Are organic foods safer or healthier
than conventional alternatives? A systemic review. Ann Intern Med. 2012; 157:348-366
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