Organic Trend Produces Confusion

Mansfield News Journal, Jill K. Fulk
Published June 25, 2008

MANSFIELD -- Some shoppers may have noticed an increase in the number of organic items for sale in the grocery store. Advertisement Organic food sales in the United States have escalated by 17 to 20 percent a year for the past few years, compared to 2 to 3 percent a year for conventional foods. This could be partly attributed to the concern many have about the potential harmful effects of foods exposed to hormones, pesticides, and antibiotics used in conventional farming. But many are also confused as to what "organic" really means and wonder if it's worth the extra money to purchase these products. Organic products are an average of 50 percent more expensive than conventional produce. In the United States, the USDA National Organic Program has defined and set standards for organic foods. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too. The USDA has identified labeling laws to ensure organic standards are maintained. When a food is "100 percent organic," the product is made with 100 percent organic ingredients and nothing synthetic. If labeled "organic," it is made with at least 95 percent organic ingredients. These two labels may bear the green and white organic seal. If an item is labeled "made with organic ingredients," it must be made with a minimum of 70 percent organic ingredients with restrictions on the remaining 30 percent non-organic ingredients. For example, these foods cannot contain any genetically modified organisms. Products with less than 70 percent organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package. It has been difficult to prove "organic" means healthier because it's hard to control all variables that could influence nutrient composition during the growing process. Organic foods are not guaranteed to be safer, more nutritious or more flavorful than conventional foods. The Environmental Protection Agency has established "safe" limits for the amounts of pesticides that can be used in foods. Research does indicate, however, that pesticides and other contaminants are more prevalent in foods than originally thought and might pose a health risk. Studies also have shown that pesticide residues of conventionally grown produce are within the allowable limits set by the EPA. So, although the harmful effects of pesticides are not well understood or thoroughly studied, there is a growing consensus in the scientific community that the use of pesticides and other chemicals might be harmful to consumers, especially during fetal development and childhood. So what do the experts recommend? Whether you buy conventional or organic foods, try to buy local produce whenever possible. Wash and scrub all produce thoroughly with water and eat a variety of foods. Remove skins, peels and outer leaves from produce and trim fat and skin off meat and poultry (pesticide residues can stay in fat). Because of the cost, it isn't realistic for the average consumer to buy all organic foods. Instead, if you choose to buy organic, spend the extra money on organic produce, as produce items are most likely to contain pesticides. A study done by the Environmental Working Group concluded that consumers can lower their pesticide exposure by almost 90 percent by avoiding the top 12 most contaminated fruits and vegetables and by buying organic instead. Produce with thicker rinds, peels, hulls or husks tend to be less affected by pesticide use. Jill Fulk is a registered and licensed dietitian for MedCentral Health System. She can be reached at jfulk@medcentral.org.