organic and GMO foods:
better, worse or the same as "regular" food?

by Dr. Marc Gillinov

Dr. Marc Gillinov is the Surgical Director of the Center for Atrial Fibrillation at Cleveland Clinic. He is honored to work with the nation’s number one heart team to improve the heart health of people from around the country and around the world.

Organic and non-GMO foods are a concern for many people, and it is important that you know the facts when deciding what diet to follow for you and your family. Dr. Marc Gillinov, from the prestigious Cleveland Clinic, shares his thoughts on organic and GMO foods to help you better understand what you are consuming or avoiding. Once you have decided what you want to eat or not eat, use these easy to find tags to make your shopping trip easier. 

 

 

 

The term "organic refers specifically to the way that agricultural foods are grown and processed. Farmers who grow organic produce and raise organic livestock must meet specific requirements set by the U.S. Department of Agriculture before they are permitted to label their products as organic. For crops, this means that most of the fertilizers, pesticides, and herbicides used are natural rather than synthetic. Organic meat and dairy products are produced with organic feed and without antibiotics or added hormones*.  In addition, all certified organic foods are produced without the use of genetic engineering (see below for more on GMOs).

 

*Federal regulations prohibit the use of hormones in pork and poultry.

 

Though much debate surrounds this question, at this point the scientific answer is "No". While the processes employed to produce organic foods do benefit the environment, there is no concrete scientific evidence that consuming organically produced foods enhances people's health. A large Stanford study found that the nutrient content of organic fruits and vegetables was essentially the same as that of non-organic produce. Proponents of organic foods note that non-organic produce is more likely to contain detectable levels of pesticides; while this is true, the pesticide content is low and at a level that has not been demonstrated to be a health rist for humans. 

 

Although organic foods are not necesarily "healthier" than standard foods, many people swear by their organic produce, meats and dairy products. Their reasons vary ranging from the lack of pesticides used to produce organic to the absence of food additives to the positive environmental impact of organic farming. And, of course, there's taste. Some people find that organic foods taste better. The taste question is one that you will have to answer for yourself. 

 

 

 

The term GMO stands for "genetically modified organism". Genetically modified foods are foods that have been scientifically modified at the level of their DNA, usually by the addition of one or more genes. The modifications are often targeted to crops with the intention of making them: 1) resistant to herbicides (weed killers) or 2) able to produce insecticides that will protect them from pests. 

 

Although the idea of genetically modifying food concerns many people, scientific studies suggest that GMO foods pose no special health risks to humans. Because commercial sale of GMO food is a relatively recent development (it started in 1994), we do not have long-term studies of their health effects. That said, we do know that these foods have the same nutritional profile as do their "normal" counterparts. 

 

While scientists believe that GMO foods are safe, many members of the public remain unconvinced. Much of the controversy focuses on labeling. In the U.S., there is currently no specific requirement that GMO foods be labeled as such. Many individuals and groups desire such labeling so that they can make more informed choices concerning their foods. In fact, more than sixty countries currently require labeling of GMO products. 

 

A second concern is that production of GMO foods could pose environmental risk. For example, how do we not know if there would be any environmental consequences if genes from genetically modified plants spread to conventional plants. In addition, genetically modified, herbicide resistant crops might encourage farmers to use more herbicides, which could have environmental consequences. 

 

Most people are surprised to learn of the wide penetration of GMO foods in the U.S. More than 90% of corn and soybeans produced in the U.S. come from genetically modified strains. As a consequence, more than half of processed foods contain GMOs. The creation of new GMO foods continues. In 2015, the USDA approved Arctic Apples, which include a genetic modification that prevents the fruit from turning brown.

 

There is no compelling scientific evidence to suggest that organic and GMO produce are better or worse than standard produce. Consider the arguments for and against and make your own choice. The most important principle is simple: increase your intake of fruits and vegetables. That's one of the real keys to healthy eating.