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Organic became the nation's fastest growing food segment largely on claims
that it's safer and healthier than conventional fare, but, according to a
new report, such conclusions are premature, February 2007 by James Temple .

The study, a survey of existing literature co-authored by a University of
California at Davis food toxicologist, does not ultimately assert that one
production method is superior to another, but it suggests there could be
trade-offs. It argues that additional research is necessary to determine the
benefits and risks of each.

"I'm not convinced there is any difference in the health and safety of
organic and conventional foods," said Carl Winter, director of the FoodSafe
Program at UC Davis. "There is still a lot of speculation, still a lot of
research that needs to be done."

Winter co-authored the peer-reviewed paper with Sara Davis of the Institute
of Food Technologists, a Chicago-based nonprofit organization that promotes
the use of technology in agriculture. The IFT published the review in its
Journal of Food Science in December.

The report says:
Research has consistently shown organic foods contain less pesticide residue
than conventional food, but "the marginal benefits of reducing human
exposure to pesticides in the diet through increased consumption of organic
produce appear to be insignificant."
Some studies indicate organic production methods result in higher nutrient
levels, but the same mechanisms that can produce potentially beneficial
things also may generate higher levels of toxins.
Some research suggests the widespread use of animal manure as fertilizer in
organic production can, when composted improperly, result in a higher
occurrence of pathogens than conventional farming.
Organic food sales have grown by about 20 percent annually since 1990.
Organic food proponents disputed several of the report's suggestions.

"Although we haven't proven small quantities of pesticides make you sick, we
do know they're certainly carcinogens and neurotoxins," said Michael Pollan,
author of "The Omnivore's Dilemma: A Natural History of Four Meals," and a
UC Berkeley professor, in an earlier interview.

Decreased use of synthetic pesticides and fertilizers also means less
occupational exposure. Some critics, however, question the broader
environmental benefits of organic farming.

Norman Borlaug, often called the father of the "Green Revolution" and winner
of the 1970 Nobel Peace Prize, has championed the use of synthetic
fertilizers and biotechnology to increase crop yields and fight hunger
worldwide.

In an article in the Economist, Borlaug said that chemical fertilizers
enabled global production of cereals like oats, wheat and corn to triple
between 1950 and 2000 while the amount of cultivated land grew by only 10
percent.

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