In a recent review published in the European Journal of Clinical Nutrition, researchers compare the health impacts of consuming organic foods to conventional alternatives. Although organic food consumption is associated with reduced cardiometabolic risks and lower pesticide exposure, the long-term effects on cancer risk and overall health superiority remain unclear, thus highlighting the need for further research.

Scaling up organic farming practices is associated with several challenges and research is ongoing to establish the health benefits of consuming these foods.

One study found that 70% of 566 organic food consumers reported improved health, including better immunity, energy, mental well-being, and gastrointestinal function. However, 30% of participants reported no noticeable health benefits.

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In two double-blind trials, no significant difference in the intake and absorption of zinc and copper was observed between organic and conventional diets. However, the growing season influenced copper uptake.

Organic food consumption was also linked to lower levels of certain inflammatory biomarkers and higher levels of beneficial nutrients such as carotenoids, magnesium, and linoleic acid. However, lower levels of iron were observed in organic food consumers.

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