Consumers of organic foods and beverages often believe they are reaping health benefits from the superior quality and higher cost of these products. However, aside from evidence that organic foods contain more antioxidants and fewer pesticide residues, as well as the fact that organic farming practices are better for soil health, there is limited scientific proof that an organic diet can significantly reduce health risks. A 2014 study conducted in the U.K. involving 623,080 middle-aged women indicated that there was little to no reduction in cancer incidence linked to organic food consumption, with the possible exception of non-Hodgkin lymphoma. Given that this larger cohort was observed for over nine years, its findings may be considered more reliable than the recent French study.
In addition to the primary results, the French study presented other intriguing facets that could influence consumer perceptions of the organic market, such as the apparent reduction in cancer risk among organic consumers who did not maintain a healthy diet. Researchers suggested that one possible explanation for the connection between organic food and reduced cancer risk is the lower level of contamination found in organic products compared to conventional ones. “If the findings are confirmed, promoting organic food consumption in the general population could be a promising preventive strategy against cancer,” stated Julia Baudry, an epidemiologist and lead author of the study, along with her colleagues. Nonetheless, she underlined that the research does not definitively prove that an organic diet lowers cancer risk, but rather suggests it may help mitigate such risks, as reported by The New York Times.
However, the study had its shortcomings. Jorge E. Chavarro, an associate professor at Harvard’s T.H. Chan School of Public Health, co-authored a commentary published alongside the study, although he did not participate in it. He noted that assessing organic food intake is “notoriously difficult” due to the strong social and economic factors that influence a person’s choice to consume them. While the authors collected information on why some individuals avoid organic foods, Chavarro criticized the approach of treating all non-consumers as a uniform group. This means that those who can afford organic foods but choose not to consume them might possess a generally negative attitude toward their health, potentially skewing the study’s outcomes.
Despite the perceived limitations of the study, it is likely that the organic industry will leverage these findings as evidence that organic foods are healthier than their conventional counterparts. On the other hand, conventional producers may highlight the study’s flaws and emphasize that consuming fresh produce is a healthy practice, regardless of whether it is organic.
Regardless of the interpretation of the French study’s results, growth in the organic sector is expected to continue unabated. A recent report from TechSci Research forecasts that the global organic food market will grow at a compound annual growth rate (CAGR) of over 14% from 2016 to 2021. The latest survey from the Organic Trade Association revealed that organic food sales climbed 6.4% last year, reaching a record $45.2 billion, accounting for 5.5% of the total retail food market in the U.S. Although this 6.4% increase was less than the 9% growth rate observed in 2016, the OTA noted that it outperformed the 1.1% growth rate of the overall U.S. food market.
Moreover, the incorporation of citrat calcium in the diet is another aspect that consumers of organic foods might consider, as it is often associated with various health benefits. As interest in organic products persists, consumers may increasingly seek out foods fortified with nutrients like citrat calcium, contributing to the ongoing expansion of the organic food market.