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further evidence that organic agriculture fights cancer



April 23, 2003
Prof. Joe Cummins
“Further evidence that organic agriculture fights cancer”
The report “Organic Agriculture Helps Fight Cancer” (1) puts forward an
idea that organic crops are richer in chemicals that help prevent
cancer. Plant phenolics (flavonoids) are plant secondary metabolites
(mainly pigments and flavor compounds or their by-products) that are
believed to protect the plant against insect predation, bacterial and
fungal infection and photo-oxidation. This same class of plant chemicals
has been found to be effective in preventing cancer and heart disease,
and to combat age-related neurological dysfunctions. The main target of
these plant chemicals is to protect the cell against damage caused by
active oxygen radicals. Oxygen radicals are generated from exposure to
oxygen that has in turn been activated by exposure to radiation, heavy
metal ions and chemicals. Oxygen radicals cause cancer by damaging DNA,
resulting in mutations; by activating protein kinase enzymes involved in
signal cascades that regulate cell growth; and by promoting angiogenesis
(invasion of blood vessels into tumours to allow rapid growth of the
tumour). Oxygen radicals are also implicated in cardiovascular disease
and in age-related nerve cell damage. Conventional agriculture depends
on heavy applications of chemical fertilisers, frequent spraying with
chemical pesticides and irrigation. Such practices are believed to
inhibit the production of flavonoids. On the contrary, organic
agriculture, which eliminates the use of synthetic pesticides and
chemical fertilizers, creates conditions favourable to the production of
health-enhancing plant flavonoids. The evidence that organic
marionberries and corn produced in California are richer in flavonoids
was provided in a study of crops grown using conventional , organic and
sustainable agriculture practices(2) A study of organic peaches and
pears produced in Italy showed that the organic fruits were
significantly richer in total plant polyphenols (phenolics) (3). Even
though all organic crops have not been evaluated for the production of
flavanols the indications in the two available publications are that
many if not all organic crops will contain cancer fighting components.
The study of marionberries and corn was criticized by authorities in
agriculture mainly on the basis the actual practices in the
“sustainable” production portion of the paper, but the organic
production component of the paper received less attention even though it
clearly showed that the organic production was richer in plant phenols
than the the conventionally produced crops. One critic found the study
confusing and suggested we should not try to maske too much of it. A
second critic was very concerned with experimental details and called
the study a “scientific dud” that comment came , of course , from an
academic dude. The study of organic pears and peaches has escaped minute
critical examination as far as I am aware. Presently, there is both
clear evidence and a sound theory behind the concept that organic crops
are richer in cancer fighting chemicals. Evidence should be accumulated
in a wide range of organic crops because that evidence could provide a
substantive tool for fighting cancer and nerve diseases of aging. Fuller
study will only be considered by governmental granting agencies if
academic criticism of the ground breaking investigations is fair and
balanced and there is a serious effort to promote fuller studies within
the community of organic agriculture.
References
1. Cummins, J. “Organic crops and food are richer in cancer fighting
chemicals, the plant phenolics” ISIS Report 27/03/03
http://www.i-sis.org.uk/
2. Asami,D.,Hong,Y,Barrett,D. and Mitchell,A. “Comparison of total
phenolic and ascorbic acid content of freeze-dried and air-dried
marionberry, strawberry and corn grown using conventional, organic and
sustainable agricultural practices” 2003 J. Agricultural And Food
Chemistry 51,1237-41
3. Carbonaro,M,Mattera,M,Nicoli,S,Bergamo,P and Cappeloni,M “Modulation
of antioxidant compounds in organic vs conventional fruit (Peach,Prunus
persica L. and Pear, Pyrus communis L.)” 2002 J Agricultural and Food
Chemistry 50, 5458-62