The products of organic agriculture are not more nutritious than other products, according to a study commissioned by the UK Food Standards Agency published July 28 in the American Journal of Clinical Nutrition.

In a compilation of over 50 studies published over the last 50 years, researchers from the School of Hygiene and Tropical Medicine in London have discovered that there is little nutritional difference between organic fruits and vegetables and others.

The study also looked at the meat, dairy, eggs and came to similar conclusions.

The only real difference is the use of fertilizer (which causes the presence of nitrogen and phosphorus) and the maturity of crops, which has an effect on the acidity of the products.

“Our study indicates that there is currently no evidence to support a selection of organic products of superior nutritional criteria,” said Dr. Dangour who led the study.

The study focused exclusively on the nutritional aspect and did not take into account the chemical residues in products related to pesticide use.