Organic food contains fewer residues of pesticides, especially organophosphates used in conventional agriculture. Organophosphates have been linked with a range of conditions such as cancer, decreasing male fertility, fetal abnormalities, chronic fatigue syndrome in children and Parkinson disease (Medical News Today, 2004). Women with breast cancer are five to nine times more likely to have pesticide residue in their blood than those who do not. Food colorings and additives can cause a range of health problems in adults and children. Atrazine has been linked to allergic reactions, headaches, asthma, growth retardation and hyperactivity in children. Specific ingredients and additives not allowed in organic food are monosodium glutamate, aspartame, phosphoric acid and hydrogenated fats. Hydrogenated fats have been directly linked with increased rates of heart disease, cancer and skin disease.
The article concluded that an organic diet reduces the amount of toxic chemicals ingested, totally avoids GMOs, reduces the amount of food additives and colorings, increases the amount of beneficial vitamins such as thiamine (vitamin B) and nicotinic acid (vitamin B3), minerals, essential fatty acids and antioxidants consumed and appears to have potential to lower the incidence of common conditions such as cancer, coronary heart disease, allergies and hyperactivity in children.
Medical News Today. (2004). Organic foods in relation to nutrition and health key facts. Summary of an article published in “Coronary and diabetic care in the UK 2004” by James Cleeton.