A new study published in the European Journal of Preventive Cardiology suggests that eating organic food can protect heart health. Researchers followed more than 41,000 Danish adults over a 16-year period and found that individuals who more frequently consumed organic foods experienced a reduced incidence of atherosclerotic cardiovascular disease (ASCVD), a leading cause of death worldwide. 

This research draws from the long-running Danish Diet, Cancer, and Health cohort, representing one of the most comprehensive studies investigating the relationship between diet and health to date. Participants completed detailed questionnaires reporting how often they consumed organic vegetables, fruits, dairy products, eggs, meat, and bread or cereals. Responses were combined into an “organic food score,” grouping individuals from never to very frequent consumers of organic foods, that was then tracked alongside health outcomes over time. 

For each incremental increase in the organic food score, researchers observed approximately a 6% reduction in ASCVD risk. Consumption of organic eggs was associated with lower ASCVD risk in both men and women, while organic bread and cereal products appeared particularly protective among men. Though the study does not establish direct cause and effect, the association between organic food consumption and reduced ASCVD risk remained consistent even after researchers adjusted for confounding lifestyle factors. 

These findings fit into a larger conversation about the potential health benefits of organic production, which avoids toxic synthetic pesticides and fertilizers, ultimately reducing dietary exposure to harmful chemicals. Studies like this add to the growing body of literature that suggests choosing organic food supports better health outcomes over the long run, especially when combined with other heart-healthy habits. 

Originally submitted by Joanna Gould, Emory University