Comparative analysis of nutritional content and pesticide residues in organic and conventional foods used in school meals
1
1 Department of Food Science and Technology, 1 Estonian University of Life Sciences, 1 Tartu, Estonia
2
2 Department of Physiotherapy and Environmental Health, 2 Tartu Applied Health Sciences University, 2 Tartu, Estonia
Popul. Med. 2026;8(Supplement Supplement 1):
ABSTRACT
INTRODUCTION:
Although organic food consumption is increasing, evidence of its nutritional superiority remains inconclusive. This study compared the nutrient composition and pesticide residue levels of organic and conventional potatoes, apples, and minced beef used in Tartu (Estonia) school lunches.
METHODS:
A total of 108 samples from 18 school canteens were analysed for nutrient content. Additionally, 72 samples (excluding minced beef) were screened for 791 pesticide residues using standardized gas and liquid chromatography methods. Descriptive statistics and independent t-tests were applied.
RESULTS:
Significant compositional differences were detected, varying by food type. Organic potatoes contained higher levels of phosphorus (332.50 vs. 279.00mg/kg, p=0.012) and vitamin B3 (0.81 vs. 0.74mg/100 g, p=0.009), whereas conventional potatoes had higher protein (2.04 vs. 1.87%, p=0.025) and dietary fibre (1.61 vs. 1.18%, p=0.002). Organic apples showed increased saturated fatty acids (0.17 vs. 0.06 g/100g, p<0.001), potassium (1309.16 vs. 1000.72mg/kg, p<0.001), and vitamin B6 (0.030 vs. 0.025mg/100 g, p=0.040), while conventional apples had higher total sugars (12.73 vs. 10.06%, p<0.001) and sodium (0.003 vs. 0.0007mg/kg, p<0.001). Organic minced beef exhibited greater energy content (237.38 vs. 184.83 kcal/100g, p<0.001) and fat, whereas conventional beef contained more water and higher levels of vitamins B1 (0.29 vs. 0.22 mg/100g, p<0.001) and B5. No pesticide residues were detected in organic samples. In contrast, nearly 95% of conventional apples contained residues below EU maximum residue limits, confirming compliance with safety regulations. However, traces of banned substances such as carbendazim were identified in three samples, indicating the need for ongoing monitoring.
CONCLUSIONS:
School meals in Tartu generally comply with nutritional and safety standards. Both organic and conventional foods contribute positively to overall meal quality. Within the context of school catering, nutritional differences alone do not provide a definitive basis for preferring organically or conventionally produced ingredients.
Although organic food consumption is increasing, evidence of its nutritional superiority remains inconclusive. This study compared the nutrient composition and pesticide residue levels of organic and conventional potatoes, apples, and minced beef used in Tartu (Estonia) school lunches.
METHODS:
A total of 108 samples from 18 school canteens were analysed for nutrient content. Additionally, 72 samples (excluding minced beef) were screened for 791 pesticide residues using standardized gas and liquid chromatography methods. Descriptive statistics and independent t-tests were applied.
RESULTS:
Significant compositional differences were detected, varying by food type. Organic potatoes contained higher levels of phosphorus (332.50 vs. 279.00mg/kg, p=0.012) and vitamin B3 (0.81 vs. 0.74mg/100 g, p=0.009), whereas conventional potatoes had higher protein (2.04 vs. 1.87%, p=0.025) and dietary fibre (1.61 vs. 1.18%, p=0.002). Organic apples showed increased saturated fatty acids (0.17 vs. 0.06 g/100g, p<0.001), potassium (1309.16 vs. 1000.72mg/kg, p<0.001), and vitamin B6 (0.030 vs. 0.025mg/100 g, p=0.040), while conventional apples had higher total sugars (12.73 vs. 10.06%, p<0.001) and sodium (0.003 vs. 0.0007mg/kg, p<0.001). Organic minced beef exhibited greater energy content (237.38 vs. 184.83 kcal/100g, p<0.001) and fat, whereas conventional beef contained more water and higher levels of vitamins B1 (0.29 vs. 0.22 mg/100g, p<0.001) and B5. No pesticide residues were detected in organic samples. In contrast, nearly 95% of conventional apples contained residues below EU maximum residue limits, confirming compliance with safety regulations. However, traces of banned substances such as carbendazim were identified in three samples, indicating the need for ongoing monitoring.
CONCLUSIONS:
School meals in Tartu generally comply with nutritional and safety standards. Both organic and conventional foods contribute positively to overall meal quality. Within the context of school catering, nutritional differences alone do not provide a definitive basis for preferring organically or conventionally produced ingredients.
| eISSN: | 2654-1459 |
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