Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date. The international team behind the work suggests that switching to organic fruit and vegetables could give the same benefits as adding one or two portions of the recommended 'five a day'. The team, led by Professor Carlo Leifert at Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” – between 19% and 69% – in organic food. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals. The researchers say the increased levels of antioxidants are equivalent to “one to two of the five portions of fruits and vegetables recommended to be consumed daily and would therefore be significant and meaningful in terms of human nutrition, if information linking these compounds to the health benefits associated with increased fruit, vegetable and wholegrain consumption is confirmed”. The findings will add to the controversy over organic food and whether it is better for people, with one expert saying that the findings were exaggerated. Tom Sanders, a professor of nutrition at King’s