"Improve the economic well-being of agriculture and enrich the quality of farm family life."
Facts about Safety and Nutrition of Organic Foods
Many consumers believe that pesticide-free, all-natural foods serve as a cure-all for
illnesses and help prevent numerous health problems. The expected health benefits of
organic food consumption have resulted in a steady increase in the demand for organic
foods.1 Industry experts forecast a steady growth in consumption of organic foods of 9
percent or higher in the next few years.2
By marketing organic food products as a healthier, better for the environment, or more
sustainable alternative to conventional foods, the organic industry created a niche market
targeting health conscious and other consumers. Rising demand for organic food allowed
the industry to charge shoppers much higher prices. The same product often sells for
triple its normal value with the addition of a “certified organic” sticker. However,
organic’s nutritional superiority over conventional food products is unproven, as are
many claims about organic food.
The table below provides information on common myths about organic products.
PERCEPTION
Organic foods are safer
than non-organic foods
REALITY




Organic foods are
healthier than nonorganic foods




Organic products are as safe as conventional ones. Both must
comply with local, state, and federal health standards.3
There is no evidence to date that has indicated that any genetically
engineered food products pose risks greater than foods produced
using traditional methods.4
Approximately 5,000-10,000 deaths per year occur in the U.S. due
to food-borne bacteria, but none from pesticides. 5
“Natural” chemicals used in organic farming are no better or safer
than synthetic materials used for non-organic foods.6
Recent research conducted by Stanford University found no
difference in the amount of vitamins in plant or animal products
produced organically or conventionally.7
It has not been proven that having an organic diet leads to improved
health or a lower risk of diseases.8
Eating a wide variety of produce, whether conventional or organic,
is the only type of diet that has proven health benefits.9
Organic foods sometimes have more bacterial contamination than
conventionally raised products.10
ILLINOIS AGRICULTURAL ASSOCIATION®
1701 Towanda Avenue  P.O. 2901  Bloomington, Illinois  61702-2901
Phone: 309.557.2111  Fax: 309.557.2559
October 2013
rganic foods have no
risks of their own


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There are no chemicals
used in organic farming

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Producers of organic foods often use manure as fertilizer. This
manure can cause food-borne illnesses, including deadly E. coli.11
Products such as raw milk, an organic product, increase the risk of
serious infection with bacteria including Salmonella, E. coli,
Listeria, Campylobacter, and Brucella.12
One problem with organic fertilizer (manure) is that it contains
heavy metals, bacteria, and viruses. 13
“Organic does not automatically mean ‘pesticide-free’ or ‘chemical
free’. In most states, organic farmers are allowed to use a wide
variety of chemical sprays and powders on their crops.14
Unless you know your grower personally, there is no guarantee that
your produce has been grown without pesticides or other
chemicals15
Intuition vs. Reality
While consumers are deciding whether to purchase organic or non-organic food products
at the grocery store, it is important to know that organic foods have many of the same
health risks and benefits as non-organic foods. The biggest difference in the two food
products is price; the same product often sells for triple the conventional price just by
adding an “organic” sticker. Certainly, because organic produce, for example, may be
fresher than the conventional variety, some consumers also prefer local, organic produce
for “taste”. However, that taste attribute is due to the freshness, not to any aspects or
parameters of organic production or certification.
When it comes to issues such as safety, nutrition, and the environment, organic crops are
no better than non-organic crops. In fact, organic food products are not as safe as many
consumers perceive them to be (typically having higher bacterial counts due to use of
organic fertilizers such as animal manure) and organic products nearly always cost more.
Studies
A 2012 study conducted by Stanford University compared health benefits of organic and
conventional foods. No strong evidence was found that proved organic foods are more
nutritious or carry fewer health risks than conventional alternatives. The researchers did
find that consumption of organic foods can reduce the risk of pesticide exposure.16
Alternatively, Berkeley University published an article on a recent study that compared
the effectiveness of the organic rotenone-pyrethrin pesticide mixture, versus imidan, a
soft synthetic pesticide. The study found that up to 7 applications of the rotenonepyrethrin mixture were required to reach the same level of protection provided by 2
applications of the synthetic imidan. The organic pesticide rotenone is known to be
extremely toxic to fish and other aquatic life, so seven applications of it may do more
harm to the environment than two applications of the synthetic pesticide.17
There have been very few studies done on the safety of organic pesticides, but the studies
that have been done on natural or organic pesticides found that, of the natural chemicals
studied, about half contained carcinogens (an agent directly related to causing cancer).18
Consumers should certainly be able to purchase and consumer whichever type of food
they prefer, organic, conventional, GMO, or non GMO. Farmers grow all of these
different types and benefit from the variety of offerings. What remains important is
providing accurate and fact based information about the various forms of production.
Demonizing one type of agriculture over the other for marketing and sales purposes, does
not help any type of farm production in the long run and rives a wedge between farmers,
neighbors, and food companies that need to work together to improve trust in their
industry and human health.
1
Effects of Organic and Conventional Growth Systems on the Current of Flavonoids in Onions and
Phenolic Acids in Carrots and Potatoes. Journal of Agricultural and Food Chemistry. 2010. Web.
2
Consumer-driven US Organic Market Surpasses $31 billion in 2011. Organic Trade Association.
2012.Web.
3
“Natural and Organic Foods.” Food Marketing Institute. September 2008. Web.
4
Winters, Carl and Lisa K. Gallegos. “Safety of Genetically Engineered Food.” Agricultural Biotechnology in
California. University of California, Davis. 2006. Web.
5
Klurfeld, David M. Ph.D. “Organic Food: Food for Thought?” American Council on Science and Health.
Other sources: "Preventing Food-Bourne Diseases Amoung Pregnant Hispanic Women".
www.cdc.gov/omh/Populations/HL/HHP/Food.htm )
6
Hom, Louis. “About Organic Produce.” Louis Hom’s Tangle (blog). Berkeley.
http://www.ocf.berkeley.edu/~lhom/organictext.html
7
Henderson, Greg. “Benefits of Organic Meat and Produce Vague, Research Says.” Drovers Cattle
Network. Last modified September 5, 2012. Web.
8
“American Academy of Pediatrics Weighs in for the First Time on Organic Foods for Children.” American
Academy of Pediatrics. Last modified October 22, 2012. Web.
9
“American Academy of Pediatrics Weighs in for the First Time on Organic Foods for Children.” American
Academy of Pediatrics. Last modified October, 22, 2012. Web.
10
Klurfeld, David M. Ph.D. “Organic Food: Food for Thought?” American Council on Science and Health.
Other sources: Winter, Carl K., Davis, Sarah "Organic Foods". Journal of Food Science. (November, 2006.)
11
Avery, Dennis. “Warning: Organic and Natural Foods May be Hazardous to Your Health.” Knight Ridder/Tribune. (May
2000).
Other sources: Winter, Carl K., Davis, Sarah F. "Organic Foods" Journal of Food Science. (November, 2006).
12
“American Academy of Pediatrics Weighs in for the First Time on Organic Foods for Children.” American
Academy of Pediatrics. Last modified October 22, 2012. Web.
13
Klurfeld, David M. Ph.D. “Organic Food: Food for Thought?” American Council on Science and Health.
Other sources: Chiras, Daniel D. Environmental Science (2006)
14
Hom, Louis. “About Organic Produce.” Louis Hom’s Tangle (blog). Berkeley.
http://www.ocf.berkeley.edu/~lhom/organictext.html
15
Hom, Louis. “About Organic Produce.” Louis Hom’s Tangle (blog). Berkeley.
http://www.ocf.berkeley.edu/~lhom/organictext.html
16
Brandt, Michelle. “Little Evidence of Health Benefits from Organic Foods, Stanford Study Finds.”
Stanford School of Medicine. Last modified Sept. 3, 2012. Web.
17
Hom, Louis. “About Organic Produce.” Louis Hom’s Tangle (blog). Berkeley.
http://www.ocf.berkeley.edu/~lhom/organictext.html
18
Hom, Louis. “About Organic Produce.” Louis Hom’s Tangle (blog). Berkeley.
http://www.ocf.berkeley.edu/~lhom/organictext.html