More vitamins in organic food?
New evidence emphasizes that higher vitamin levels in organic food will be among the research presented and debated at the international congress at Newcastle University taking place from 6 to 9 January, 2005.
A new study from Denmark, which will be presented at the congress, shows that feeding practices used in Danish organic dairy farming result in significantly higher levels of vitamin E and other antioxidants in organic milk. Jacob Holm Nielsen, a scientist from the Danish Research Centre for Organic Farming (DARCOF), has carried out the study and will present the results at the congress.
In another study Kirsten Brandt, Director of Newcastle University’s food centre, will present a review of data linking an increased level of nutritionally desirable secondary metabolites (antioxidants, vitamins, flavanoids, polyphenols) found in organic vegetables to increased pest and disease resistance.
These results are particularly interesting, since they suggest that methods used in organic and low input farming to increase the resistance of plants (and therefore minimise the use of pesticides) will at the same time improve the levels of nutritionally desirable compounds.
In the area of food safety congress delegates will hear about research linking organic livestock feeding methods with safer meat products. Recent studies show that organic feeding regimes may reduce the risk of E. coli O157 shedding in cattle.