In recent years “organic” foods have made their way into our lives, and even chain supermarkets. And most Americans purchase organic foods at least occasionally. However, the nutritional content of these foods may not vary greatly from conventionally produced foods.  In addition, consumers typically consume larger portions of these foods merely because they are labeled “organic.” Research on the nutritional differences between conventional and organic products is ongoing at this time. However, so far, few differences have been identified and were not across all products.
Organic foods are produced under the USDA’s National Organic Program regulations. These regulations include specifications about how the foods are produced and the process practices required for a food to be certified organic, however these regulations do not claim nutritional or food safety benefits for organic products.  This continues to be an ongoing debate among nutrition experts. However, the term “organic” comes with what experts are calling a “halo effect.” The “halo effect” is how we as consumers perceive the nutritional content of a certain food, and extrapolate the same nutrition content to other foods with the same label.

This “halo effect” results in consumers perceiving an organic food to be more nutritious, and letting their guard down when it comes to being careful about counting calories – ultimately leading them to overeat or feel entitled to indulge.  Research shows that consumers are more likely to claim that “organic” labeled products taste better, are lower in calories, lower in fat and higher in fiber. In most studies, no organic products were present, but merely labeled as “organic” to test consumer’s perception.

There are still benefits to our population for eating and purchasing organic foods such as reduced nutrition pollution, improved soil organic matter, lower energy use, reduced pesticide residues in food and water and enhanced biodiversity. Some organic foods may contain more phytochemicals such as antioxidants compared to conventionally grown products. Organic food purchases can often integrate small to medium sized farms into high-value food markets. Overall facilitation of organic foods can be considered creating a healthful, sustainable food system.

So what can you, as a consumer, do to buy/use the best products on the market?

1. Read the Nutrition Label – The Nutrition Facts panel was designed for the consumer to make better nutrition-related decisions. This is the best way to differentiate between organic, local and conventional food items.  Become familiar with nutrition and ingredient labeling as a means of choosing healthy products that will help in meeting your daily Food Guide Pyramid needs.
2. Reduce Your Calorie Intake – In order to make sure you are not experiencing the “halo effect” with organic food – first guess the caloric value of a food, and then double it. You’ll end up being more accurate on calorie intake and you might even eat less.