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type=\u0022text\/css\u0022 rel=\u0022stylesheet\u0022 href=\u0022\/\/d282kpwvnogo5m.cloudfront.net\/sites\/default\/files\/advagg_css\/css__ce2QY63WIanKyr8eSq7eavr1XQRRmFD6ZSmwpyJi8lM__zXwFqpqmxrZOXXcd_TpBQpjuELbmIP9wBR5UuTDWAO4__YJWWMMdfCJuAFm5cUEp88OsodhO3ZA-2lzRfoBsSlk4.css\u0022 media=\u0022all\u0022 \/\u003E\n\u003Clink rel=\u0027stylesheet\u0027 type=\u0027text\/css\u0027 href=\u0027\/sites\/all\/modules\/contrib\/panels\/plugins\/layouts\/onecol\/onecol.css\u0027 \/\u003E\u003C\/head\u003E\u003Cbody\u003E\u003Cdiv class=\u0022panels-ajax-tab-panel panels-ajax-tab-panel-sageoa-tab-art\u0022\u003E\u003Cdiv class=\u0022panel-display panel-1col clearfix\u0022 \u003E\n  \u003Cdiv class=\u0022panel-panel panel-col\u0022\u003E\n    \u003Cdiv\u003E\u003Cdiv class=\u0022panel-pane pane-highwire-markup\u0022 \u003E\n  \n      \n  \n  \u003Cdiv class=\u0022pane-content\u0022\u003E\n    \u003Cdiv class=\u0022highwire-markup\u0022\u003E\u003Cdiv xmlns=\u0022http:\/\/www.w3.org\/1999\/xhtml\u0022 id=\u0022content-block-markup\u0022 xmlns:xhtml=\u0022http:\/\/www.w3.org\/1999\/xhtml\u0022\u003E\u003Cdiv class=\u0022article fulltext-view \u0022\u003E\u003Cspan class=\u0022highwire-journal-article-marker-start\u0022\u003E\u003C\/span\u003E\u003Cdiv class=\u0022section abstract\u0022 id=\u0022abstract-1\u0022\u003E\u003Ch2\u003ESummary\u003C\/h2\u003E\n            \u003Cp id=\u0022p-1\u0022\u003EThe consumer often perceives organic foods as being safer, more nutritious, and in general, better for the environment. After analyzing the published data, however, researchers have concluded that the evidence is inconsistent.\u003C\/p\u003E\n         \u003C\/div\u003E\u003Cul class=\u0022kwd-group\u0022\u003E\u003Cli class=\u0022kwd\u0022\u003ENutrition Physiology\u003C\/li\u003E\u003C\/ul\u003E\u003Cul class=\u0022kwd-group clinical-trial\u0022\u003E\u003Cli class=\u0022kwd\u0022\u003ENutrition\u003C\/li\u003E\u003Cli class=\u0022kwd\u0022\u003ENutrition Physiology\u003C\/li\u003E\u003C\/ul\u003E\u003Cp id=\u0022p-2\u0022\u003EThe consumer often perceives organic foods as being safer, more nutritious, and in general, better for the environment. After analyzing the published data, however, Roger Clemens, DrPH, CFS, CNS, University of Southern California, Los Angeles, California, USA, has concluded that the evidence is inconsistent.\u003C\/p\u003E\u003Cp id=\u0022p-3\u0022\u003EA 2012 systematic review of the literature comparing the health effects of organic and conventional foods concluded that, published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods [Smith-Spangler C et al. \u003Cem\u003EAnn Intern Med\u003C\/em\u003E 2012]. One erroneous perception is that the government evaluates the quality of organic foods through programs like the National Organic Program (NOP). However, the NOP only oversees the growing process not the quality of the food produced. With respect to crops, a United States Department of Agriculture (USDA) organic seal indicates that irradiation, sewage sludge, synthetic fertilizers, \u003Cem\u003Eprohibited\u003C\/em\u003E pesticides, and genetically modified organisms were not used [USDA. NOP Organic Standards. \u003Ca href=\u0022http:\/\/www.ams.usda.gov\/AMSv1.0\/nop\u0022\u003Ehttp:\/\/www.ams.usda.gov\/AMSv1.0\/nop\u003C\/a\u003E]. The USDA organic seal on meats verifies that meat producers have met animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors.\u003C\/p\u003E\u003Cp id=\u0022p-4\u0022\u003EWhen the 2013 Food and Health Survey [International Food Information Council Foundation. 2013; \u003Ca href=\u0022http:\/\/www.foodinsight.org\/foodandhealth2013.aspx\u0022\u003Ehttp:\/\/www.foodinsight.org\/foodandhealth2013.aspx\u003C\/a\u003E] on attitudes toward food safety, nutrition, and health asked 1006 consumers how they could improve their diets, they identified four ways: eat healthier\/have a more balanced diet; eat more fruit and\/or vegetables; cut back on sweets\/junk food\/sugar; and exercise more. Eating less processed foods and more organic foods (5%) was fourth from the bottom (\u003Ca id=\u0022xref-fig-1-1\u0022 class=\u0022xref-fig\u0022 href=\u0022#F1\u0022\u003EFigure 1\u003C\/a\u003E).\u003C\/p\u003E\u003Cdiv id=\u0022F1\u0022 class=\u0022fig pos-float  odd\u0022\u003E\u003Cdiv class=\u0022highwire-figure\u0022\u003E\u003Cdiv class=\u0022fig-inline-img-wrapper\u0022\u003E\u003Cdiv class=\u0022fig-inline-img\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F1.large.jpg?width=800\u0026amp;height=600\u0026amp;carousel=1\u0022 title=\u0022Response to Survey on How Americans Would Improve Their Diet\u0022 class=\u0022fragment-images colorbox-load\u0022 rel=\u0022gallery-fragment-images-668607754\u0022 data-figure-caption=\u0022Response to Survey on How Americans Would Improve Their Diet\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003E\u003Cimg class=\u0022fragment-image\u0022 alt=\u0022Figure 1.\u0022 src=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F1.medium.gif\u0022\/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cul class=\u0022highwire-figure-links inline\u0022\u003E\u003Cli class=\u00220 first\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F1.large.jpg?download=true\u0022 class=\u0022highwire-figure-link highwire-figure-link-download\u0022 title=\u0022Download Figure 1.\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload figure\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00221\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F1.large.jpg\u0022 class=\u0022highwire-figure-link highwire-figure-link-newtab\u0022 target=\u0022_blank\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EOpen in new tab\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00222 last\u0022\u003E\u003Ca href=\u0022\/highwire\/powerpoint\/13397\u0022 class=\u0022highwire-figure-link highwire-figure-link-ppt\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload powerpoint\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\u0022fig-caption attrib\u0022\u003E\u003Cspan class=\u0022fig-label\u0022\u003EFigure 1.\u003C\/span\u003E \n            \u003Cp id=\u0022p-5\u0022 class=\u0022first-child\u0022\u003EResponse to Survey on How Americans Would Improve Their Diet\u003C\/p\u003E\n         \u003Cq class=\u0022attrib\u0022 id=\u0022attrib-1\u0022\u003ESource: 2013 Food and Health Survey; \u003Ca href=\u0022http:\/\/www.foodinsight.org\/foodandhealth2013.aspx\u0022\u003Ehttp:\/\/www.foodinsight.org\/foodandhealth2013.aspx\u003C\/a\u003E\n         \u003C\/q\u003E\u003Cdiv class=\u0022sb-div caption-clear\u0022\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp id=\u0022p-6\u0022\u003EOnly 27% of consumers reported regularly buying products because they were advertised as \u201corganic\u201d on the label. Women and younger consumers (aged 18 to 34 years) and highly educated consumers (college graduates) are more apt to have purchased organic.\u003C\/p\u003E\u003Cp id=\u0022p-7\u0022\u003EThe International Food Information Council performed a Consumer Perceptions of Food Technology Survey in 2012 [\u003Ca href=\u0022http:\/\/www.foodinsight.org\/Resources\/Detail.aspx?topic=2012ConsumerPerceptionsofTechnologySurvey\u0022\u003Ehttp:\/\/www.foodinsight.org\/Resources\/Detail.aspx?topic=2012ConsumerPerceptionsofTechnologySurvey\u003C\/a\u003E]. The results showed that only 13% of Americans make food choices out of concern about the use of biotechnology in food production. Among these, 15% said they eat less of, do not eat, or do not buy such foods; while 6% said they eat organic.\u003C\/p\u003E\u003Cp id=\u0022p-8\u0022\u003EStudies have shown that just putting the label \u201corganic\u201d on foods evokes lower calorie estimates and a willingness to pay more for the product. Organic labels also stimulate the consumer to view the product as having more positive nutritional value [Lee WJ et al. \u003Cem\u003EFood Quality Preference\u003C\/em\u003E 2013]. In one study, Czech consumers (n=1054) of organic foods reported they felt these foods had positive health benefits, were environmentally friendly, and tasted better [Zagata L. \u003Cem\u003EAppetite\u003C\/em\u003E 2012].\u003C\/p\u003E\u003Cp id=\u0022p-9\u0022\u003EHowever, according to Dr. Clemens, there is no research available that organic foods are safer than conventional foods, and flavor and nutritional profiles are indistinguishable. According to the USDA, the organic seal is simply a confirmation of a method of production, not a safety endorsement. In addition organic foods are not free of pesticides, only, according to the NOP, that there is a minimal risk from inert ingredients and that the use of pesticide products for organic foods will not adversely affect the public health or environment [USDA; Agricultural Marketing Service; NOP. \u003Cem\u003EProgram Handbook: Guidance and Instructions for Accredited Certifying Agents \u0026amp; Certified Operations\u003C\/em\u003E 2010]. All plants contain natural pesticides. For instance, cabbages contain at least 49 natural pesticides some of which are known mutagens and carcinogens.\u003C\/p\u003E\u003Cp id=\u0022p-10\u0022\u003EThere is also little evidence of a difference in nutrient quality between organically and conventionally produced food products. The small differences that do exist are attributed to differences in production methods [Dangour AD et al. \u003Cem\u003EAm J Clin Nutr\u003C\/em\u003E 2009]. Phosphorus levels are significantly higher in organic foods, however, compared with conventional produce, although the difference is not clinically significant. \u003Cem\u003EEscherichia coli\u003C\/em\u003E contamination risk does not differ between organic and conventional produce, but the risk for isolating bacteria resistant to three or more antibiotics is higher in conventional than in organic chicken and pork [Smith-Spangler C et al. \u003Cem\u003EAnn Intern Med\u003C\/em\u003E 2012].\u003C\/p\u003E\u003Cp id=\u0022p-11\u0022\u003ECultivations systems account for some of these differences. The organic growing system affects tomato quality parameters such as nutritional value and phenolic compound content (\u003Ca id=\u0022xref-fig-2-1\u0022 class=\u0022xref-fig\u0022 href=\u0022#F2\u0022\u003EFigure 2\u003C\/a\u003E) [Hallman E. \u003Cem\u003EJ Sci Food Agric\u003C\/em\u003E 2012].\u003C\/p\u003E\u003Cdiv id=\u0022F2\u0022 class=\u0022fig pos-float  odd\u0022\u003E\u003Cdiv class=\u0022highwire-figure\u0022\u003E\u003Cdiv class=\u0022fig-inline-img-wrapper\u0022\u003E\u003Cdiv class=\u0022fig-inline-img\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F2.large.jpg?width=800\u0026amp;height=600\u0026amp;carousel=1\u0022 title=\u0022Effect of Cultivation System on Standard and Cherry Tomatoes\u0022 class=\u0022fragment-images colorbox-load\u0022 rel=\u0022gallery-fragment-images-668607754\u0022 data-figure-caption=\u0022Effect of Cultivation System on Standard and Cherry Tomatoes\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003E\u003Cimg class=\u0022fragment-image\u0022 alt=\u0022Figure 2.\u0022 src=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F2.medium.gif\u0022\/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cul class=\u0022highwire-figure-links inline\u0022\u003E\u003Cli class=\u00220 first\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F2.large.jpg?download=true\u0022 class=\u0022highwire-figure-link highwire-figure-link-download\u0022 title=\u0022Download Figure 2.\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload figure\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00221\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F2.large.jpg\u0022 class=\u0022highwire-figure-link highwire-figure-link-newtab\u0022 target=\u0022_blank\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EOpen in new tab\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00222 last\u0022\u003E\u003Ca href=\u0022\/highwire\/powerpoint\/13399\u0022 class=\u0022highwire-figure-link highwire-figure-link-ppt\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload powerpoint\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\u0022fig-caption attrib\u0022\u003E\u003Cspan class=\u0022fig-label\u0022\u003EFigure 2.\u003C\/span\u003E \n            \u003Cp id=\u0022p-12\u0022 class=\u0022first-child\u0022\u003EEffect of Cultivation System on Standard and Cherry Tomatoes\u003C\/p\u003E\n         \u003Cq class=\u0022attrib\u0022 id=\u0022attrib-2\u0022\u003ESD=standard deviation.\u003C\/q\u003E\u003Cq class=\u0022attrib\u0022 id=\u0022attrib-3\u0022\u003EReproduced with permission from R Clemens, DrPH, CFS, CNS.\u003C\/q\u003E\u003Cdiv class=\u0022sb-div caption-clear\u0022\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp id=\u0022p-13\u0022\u003ELipid peroxidation and phenylalanine ammonia lyase are significantly higher in organic tomatoes compared with conventionally grown tomatoes because of the stressing conditions associated with organic farming. This contributes to the fruit\u0027s nutritional quality from vitamin C and phenolic compounds (\u003Ca id=\u0022xref-fig-3-1\u0022 class=\u0022xref-fig\u0022 href=\u0022#F3\u0022\u003EFigure 3\u003C\/a\u003E) [Oliveira AB et al. \u003Cem\u003EPloS One\u003C\/em\u003E 2013].\u003C\/p\u003E\u003Cdiv id=\u0022F3\u0022 class=\u0022fig pos-float  odd\u0022\u003E\u003Cdiv class=\u0022highwire-figure\u0022\u003E\u003Cdiv class=\u0022fig-inline-img-wrapper\u0022\u003E\u003Cdiv class=\u0022fig-inline-img\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F3.large.jpg?width=800\u0026amp;height=600\u0026amp;carousel=1\u0022 title=\u0022Agricultural Stress Induced by Organic and Conventional Farming Systems\u0022 class=\u0022fragment-images colorbox-load\u0022 rel=\u0022gallery-fragment-images-668607754\u0022 data-figure-caption=\u0022Agricultural Stress Induced by Organic and Conventional Farming Systems\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003E\u003Cimg class=\u0022fragment-image\u0022 alt=\u0022Figure 3.\u0022 src=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F3.medium.gif\u0022\/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cul class=\u0022highwire-figure-links inline\u0022\u003E\u003Cli class=\u00220 first\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F3.large.jpg?download=true\u0022 class=\u0022highwire-figure-link highwire-figure-link-download\u0022 title=\u0022Download Figure 3.\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload figure\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00221\u0022\u003E\u003Ca href=\u0022http:\/\/d282kpwvnogo5m.cloudfront.net\/content\/spmdc\/13\/21\/15\/F3.large.jpg\u0022 class=\u0022highwire-figure-link highwire-figure-link-newtab\u0022 target=\u0022_blank\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EOpen in new tab\u003C\/a\u003E\u003C\/li\u003E\u003Cli class=\u00222 last\u0022\u003E\u003Ca href=\u0022\/highwire\/powerpoint\/13401\u0022 class=\u0022highwire-figure-link highwire-figure-link-ppt\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EDownload powerpoint\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\u0022fig-caption attrib\u0022\u003E\u003Cspan class=\u0022fig-label\u0022\u003EFigure 3.\u003C\/span\u003E \n            \u003Cp id=\u0022p-14\u0022 class=\u0022first-child\u0022\u003EAgricultural Stress Induced by Organic and Conventional Farming Systems\u003C\/p\u003E\n         \u003Cq class=\u0022attrib\u0022 id=\u0022attrib-4\u0022\u003EReproduced with permission from R Clemens, DrPH, CFS, CNS.\u003C\/q\u003E\u003Cdiv class=\u0022sb-div caption-clear\u0022\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp id=\u0022p-15\u0022\u003EHowever, another study comparing tomato quality and nutritional parameters reported no significant differences between organic and conventional farming systems for all tomato fruit parameters measured, including quality (pH, soluble solids, acidity, and color), content of bioactive compounds with antioxidant activity (beta-carotene, lycopene, ascorbic acid, and total phenolics), and antioxidant activity [Juroszek P et al. \u003Cem\u003EJ Agric Food Chem\u003C\/em\u003E 2009].\u003C\/p\u003E\u003Cp id=\u0022p-16\u0022\u003EWhen Vicini and colleagues studied milk claims made in food labeling to assess the quality of milk produced by conventional, organic, and recombinant bovine somatotropin (rbST)-free (processor-certified not from cows supplemented with rbST) methods, no meaningful differences in the milk compositional variables were detected [Vicini J et al. \u003Cem\u003EAm Diet Assoc\u003C\/em\u003E 2008]. Results of a 2012 meta-analysis indicated that organic dairy products contain significantly higher protein, alanine, total omega-3 fatty acid, cis-9, trans-11 conjugated linoleic acid, trans-11 vacenic acid, eicosapentanoic acid, and docosapentanoic acid compared with the other two types of conventional production. The authors attributed the differences to feeding regimes [Palupi E et al. \u003Cem\u003EJ Sci Food Agric\u003C\/em\u003E 2012].\u003C\/p\u003E\u003Cp id=\u0022p-17\u0022\u003EThe evidence for the superiority of organic foods over conventionally grown foods is inconsistent, concluded Dr. Clemens, but we should remember that the United States enjoys one of the safest, most nutritious, and affordable food supplies in the world and should enjoy it wisely.\u003C\/p\u003E\u003Cul class=\u0022copyright-statement\u0022\u003E\u003Cli class=\u0022fn\u0022 id=\u0022copyright-statement-1\u0022\u003E\u00a9 2014 MD Conference Express\u00ae\u003C\/li\u003E\u003C\/ul\u003E\u003Cspan class=\u0022highwire-journal-article-marker-end\u0022\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan id=\u0022related-urls\u0022\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Ca href=\u0022http:\/\/mdc.sagepub.com\/content\/13\/21\/15.abstract\u0022 class=\u0022hw-link hw-link-article-abstract\u0022 data-icon-position=\u0022\u0022 data-hide-link-title=\u00220\u0022\u003EView Summary\u003C\/a\u003E\u003C\/div\u003E  \u003C\/div\u003E\n\n  \n  \u003C\/div\u003E\n\u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\u003Cscript type=\u0022text\/javascript\u0022 src=\u0022http:\/\/mdc.sagepub.com\/sites\/all\/modules\/highwire\/highwire\/plugins\/highwire_markup_process\/js\/highwire_figures.js?nzl0v1\u0022\u003E\u003C\/script\u003E\n\u003Cscript type=\u0022text\/javascript\u0022 src=\u0022http:\/\/mdc.sagepub.com\/sites\/all\/modules\/highwire\/highwire\/plugins\/highwire_markup_process\/js\/highwire_openurl.js?nzl0v1\u0022\u003E\u003C\/script\u003E\n\u003C\/body\u003E\u003C\/html\u003E"}