Dr. MacDonald reminds us that organic is actually a food production process that has been defined by the USDA based on the principles of reducing the use of synthetic chemicals and fertilizers and raising food animals without antibiotics and growth promotants. Producers who want to use the USDA organic label on their food must be certified and comply with federal regulations just as conventional producers do. Both organic and conventional foods are inspected and growers must follow rules for safe production practices. Both organic and conventional foods are regulated and monitored for safety when it comes to levels of chemicals, pesticides and antibiotics.

Consumers often assume that foods not labeled organic are less nutritious and may even contain harmful chemicals, pesticides and antibiotics. The truth is in the research. There is very little evidence showing significant differences in nutritional value of organic and conventional foods. According to Dr. MacDonald, both are excellent sources of many nutrients and bioactive compounds. Dr. MacDonald says there have been some studies showing differences in some fatty acids or lipid-soluble compounds (e.g. carotenoids), for example, between organic and conventionally-grown crops, but these differences were minor and didn’t have a significant impact on overall nutrient content. Much research has been done to increase omega-3 fatty acids in these products by altering feeding practices, for example. In these studies, minor increases can be achieved but the total impact on nutrient intake is negligible.

So if there’s no difference in nutritional value, does that mean there’s also no difference in taste? Pretty much! Dr. MacDonald tells us that controlled research studies of organic and conventional goods using sensory analysis have been conducted and no differences in perception of taste were found. It’s also important that there are many other factors that influence the quality and taste of foods, such as freshness, storage conditions, variety of the crop or product and, of course, personal preference.

What have we learned here today? Research studies show organic foods do not provide special nutritional or safety benefits and conventional foods are nutritious and healthful. We agree with Dr. MacDonald when she says that “the decision to purchase organic foods is personal and it is great that we have that choice.”

To read more about organic and conventional foods, visit Getting Down and Dirty with Pesticide Residues and the Dirty Dozen.

Originally posted November 15, 2010.

_{Photo: “Organic Garlic” by ilovebutter is licensed under CC BY 2.0.}

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Barbara Klein, PhD – Professor Emerita of Foods & Nutrition at the University of Illinois at Urbana-Champaign

My food choices are based on a variety of criteria, not just whether a product is made (or not made) from GMO ingredients or was grown organically. What is available and looks good in my supermarket or farmer’s market, what my family likes to eat, what fits in our healthful diet, what it costs—all of these are factors in food choices. If organically grown chickens are available (usually at my local farmers’ market or food coop), I choose those because they usually taste really good. If organic vegetables cost twice or three times conventionally grown and don’t look any better, then I choose conventional. The preponderance of evidence does not lead me to believe that GMOs have any negative health effects.

As for GMOs versus organic vegetables and fruits, we have to recognize that essentially all of the produce we buy today has been genetically modified over the centuries. Farmers have been modifying plants’ genes to change a wild plant into a food plant, and increase its yield, nutritional value and hopefully its eating quality. It is more important to eat a healthful diet, one that meets our nutritional needs and our taste preferences, than to pick and choose on the basis of GMO or organic.

It is more important to eat a healthful diet than to pick and choose on the basis of GMO or organic.
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Ethan Bergman, PhD, RD, CD, FADA – Current President of the Academy of Nutrition and Dietetics and Professor of Food Science & Nutrition and Associate Dean of the College of Education and Professional Studies at Central Washington University

When it comes to organically grown foods, research is inconclusive on whether organics are more or less nutritious than foods that are conventionally grown, so the choice is up to each individual. We certainly don’t want to see a situation where people don’t eat fruits and vegetables because they can’t afford an exclusively organic diet. If your goal is to limit your exposure to pesticides, herbicides, antibiotics and hormones, you may want to look at food labels for organic.

For anyone who wants to eat healthfully or help prevent or manage a chronic disease such as diabetes, as a registered dietitian I recommend maximizing the overall quality of your diet by eating fruits and vegetables, fish, nuts, seeds and beans. You can’t go wrong eating these foods – whether they are organically produced or not.

Regarding genetically modified organisms (GMOs) or genetically engineered (GE) foods, I support the viewpoint of the Academy of Nutrition and Dietetics. The Academy does not currently have a position on issues pertaining to GMOs or labeling foods that are genetically modified or enhanced. All of the relevant science is being extensively analyzed and the Academy expects to issue an official position paper that will address GMO and GE foods in 2013. Until then, as president of the Academy, it would be inappropriate for me to comment on these products.

Do you have a food question for the experts? Submit a question here.

• *NOTE: Dr. Klein passed away in February 2015. We were saddened to learn of her passing.

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