Published in the American Journal of Clinical Nutrition, the review examined peer-reviewed literature spanning the last 50 years that was conducted by researchers at the Nutrition and Public Health Intervention Research Unit, Department of Epidemiology and Population Health at the London School of Hygiene and Tropical Health.
“From a systematic review of the currently available published literature, evidence is lacking for nutrition-related health effects that result from the consumption of organically produced foodstuffs,” the authors wrote. “A surprising and important finding of this review is the extremely limited nature of the evidence base on this subject, both in terms of the number and quality of studies.
“This is particularly surprising given the increasing public and policy-level interest in the question of whether there are health benefits from the consumption of organic foods,” they added.
The amount of research in this area is increasing, the report notes, as evidenced by the fact that four studies included in this review were published since 2008.
“However, it is essential that future research [both human and in vitro studies] is better designed and, at the very least, meets the minimum quality criteria applied in this review,” the report concludes.
Click here to read the report.