Organic food reduces risk of cancer, heart disease : Study

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London, Oct 28 (UNI) Organic food is more nutritious than ordinary produce and it reduces the risk of cancer and heart disease thereby increasing life expectancy of a person, a study has revealed.

The findings from the 12 million dollars project, which went on for four years will finally end years of debate about the nutritional value of organic food and is likely to overturn the belief that eating organic food is no more a lifestyle choice.

The study said organic fruit and vegetables contained as much as 40 per cent more antioxidants, which scientists believe can cut the risk of cancer and heart disease, the two biggest killer ailments.

They also had higher levels of beneficial minerals such as iron and zinc.

The co-ordinator of the European Union-funded project Professor Carlo Leifert said organic produce would help to increase the nutrient intake of people not eating the recommended five portions a day of fruit and vegetables.

''If you have just 20 per cent more antioxidants and you can't get your kids to do five a day, then you might just be okay with four a day,'' he was quoted as saying by the Times.

Britain's Food Standards Agency confirmed it was reviewing the evidence before deciding whether to change its advice.

Researchers in the English country grew fruit and vegetables and reared cattle on adjacent organic and nonorganic sites on a 725-acre farm attached to Newcastle University, and at other sites in Europe. They found that levels of antioxidants in milk from organic herds were up to 90 per cent higher than in milk from conventional herds.

Mr Leifert said the British government was wrong about there being no difference between organic and conventional produce.

''There is enough evidence now that the level of good things is higher in organics,'' he said.

UNI

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