Summary
This systematic review of 33 studies (908 comparisons) evaluated micronutrient composition in organic versus conventionally grown plant foods. Organic foods showed significantly higher absolute micronutrient levels in 462 comparisons versus 364 for conventional (P=0.002), with organic produce averaging 5.7% higher total micronutrient content (P<0.001). The difference was most pronounced for organic vegetables (+5.9%) and legumes (+5.7%), though the authors note further research is required to establish health impact.
Regional applicability
The review synthesises international evidence (1980–2007) and does not specify UK-specific studies. Findings may apply to UK organic certification standards, though transferability depends on alignment between UK organic farming practices and those in the reviewed studies, which spanned diverse geographies and agricultural contexts.
Key measures
Absolute micronutrient levels (number of comparisons), percent difference in total micronutrient content, stratified analysis by food group (vegetables, legumes)
Outcomes reported
The review compared micronutrient levels in plant foods from organic versus conventional agricultural systems across 33 studies meeting rigorous screening criteria. Researchers quantified the frequency and magnitude of differences in absolute micronutrient content and mean percent differences across food groups.
Topic tags
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