Over 50,000 papers were searched, and a total of 162 relevant articles were identified that were published over a 50-year period up to Feb 29, 2008. The nutrient content of organically and conventionally produced foodstuffs was compared.

Researchers found organically and conventionally produced foods to be comparable in their nutrient content. For 10 out of the 13 nutrient categories analysed, there were no significant differences between production methods in nutrient content.

Differences that were detected were most likely to be due to differences in fertiliser use (nitrogen, phosphorus), and ripeness at harvest (acidity), and it is unlikely that consuming these nutrients at the levels reported in organic foods would provide any health benefit.

These findings were published in the Thursday edition of The American Journal of Clinical Nutrition.