Results from a large scale cross-sectional study published in the journal of Public Health Nutrition suggests an association between reduced inflammation and consuming organic food. Though this relationship is relatively complex, research supporting the health benefits of choosing organic continues to grow. 

Scientists aimed to explore the relationship between diet choices and two proteins indicators of inflammation: C-reactive protein (CRP) and cystatin C (CysC). They were interested in the possible effect of organic diets, and the lower rates of pesticide exposure associated with them, on these markers. After controlling for factors like lifestyle, demographics, and socioeconomics, the authors found that participants who consumed organic foods showed significantly lower levels of  both CRP and CysC compared to those who didn’t. Organic fruits, vegetables, and grain were strongly associated with reduced CRP levels, while organic meat, dairy, and eggs were associated with reduced CysC levels. These findings support the body of literature that demonstrate organic livestock produce food that contains higher levels of omega-3 fatty acids and more favorable omega 3 to omega 6 fatty acid ratios, which are known to help reduce inflammation and associated chronic diseases. 

Though the results of this study don’t determine a strict causal relationship between organic food and reduced inflammation, they offer insight into the potential mechanisms through which an organic diet can support health. Further research is needed to isolate the effects of organic foods alone, and understand its relationship, long-term impacts and effects (especially related to pesticide exposure) across more diverse populations. While it's clear that a generally healthy diet pattern tends to be associated with improved health outcomes, organic food consumption appears to offer an additional protective effect beyond diet quality alone.