A new study, published in the British Journal of Nutrition, examined characteristics of organic foods to evaluate the perception that organic foods are healthier. Specifically, the research team looked to see if organic foods were associated with higher antioxidant concentration, lower cadmium concentration, and lower pesticide residue. The researchers gathered 343 publications and studied the aggregate data.

Organic foods were, in fact, more beneficial or less harmful in the areas studied. This study shows that the consumer perception that organic foods are healthier has some merit. However, BBC News reports that this study has sparked debates in the health community. For example, some public health officials have stated that the focus should be on increasing fruit and vegetable consumption, regardless of farming method.

Antioxidants are also a controversial subject. Many of these compounds have previously been linked to a reduced risk of chronic diseases, including cardiovascular disease and neurodegenerative diseases and certain cancers. Unfortunately, there is still a lack of knowledge about the potential human health impacts of increasing antioxidant intake levels and switching to organic food consumption.

According to the Mayo Clinic, organic products refer to the manner in which those products have been farmed. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce do not use conventional methods to fertilize and control weeds. Examples of organic farming practices include using natural fertilizers to feed soil and plants, and using crop rotation or mulch to manage weeds. Organic does not mean the product is completely natural, nor does it mean that the product is healthier, though there is still ongoing debate.