Read the following passage about organic food and mark the letter A, B, C, or D on your answer sheet to indicate the best answer to each of...

Read the following passage about organic food and mark the letter A, B, C, or D on your answer sheet to indicate the best answer to each of the following questions from 23 to 30.

A recent comprehensive study led by Prof. Carlo Leifert at Newcastle University reveals that organic food contains significantly higher levels of antioxidants compared to conventional food. The research, which analyzed 343 peer-reviewed studies, shows that organic fruits, vegetables, and cereals have antioxidant levels ranging from 19% to 69% higher. These antioxidants are linked to health benefits, including a reduced risk of chronic diseases like cardiovascular conditions and certain cancers. The findings suggest that incorporating organic produce could be tantamount to adding one or two additional servings of fruits and vegetables to one’s diet, thus bolstering nutritional intake.

Furthermore, the study highlighted a substantial difference in toxic metal contamination between organic and conventional crops, with organic produce showing markedly lower levels of cadmium and pesticide residues, while conventional crops exhibited pesticide residues four times more frequently. While cadmium concentrations in both categories of crops stayed within the regulatory thresholds, it gradually accumulates within the body, potentially posing long-term health risks. The research underscores the health benefits of organic food, particularly in terms of reduced exposure to harmful chemicals, reinforcing its argument that organic farming offers a safer alternative to conventionally farmed produce.

Nevertheless, the study has faced criticism from experts such as Prof. Tom Sanders of King’s College London, who argues that the observed differences in antioxidant concentrations may fall within natural variances and lack practical nutritional significance. Sanders questions the relevance of these findings, pointing to previous analyses that have failed to establish definitive nutritional advantages for organic food. He argues that the focus should remain on increasing fruit and vegetable consumption overall rather than on the specific distinction between organic and conventional farming practices.

Despite these counterarguments, the study challenges the prevailing view that farming methods do not affect food quality. It underscores the potential benefits of organic agriculture in reducing chemical exposure and enhancing food safety. While some experts advocate for more comprehensive, long-term research to confirm the health advantages of organic diets, the study adds momentum to the growing consumer preference for organic food. This research may further propel the organic movement, particularly for those concerned with health, environmental sustainability, and the reduction of harmful substances in their food.

(Adapted from The Guardian)

Question 23: Which of the following is NOT mentioned as a health benefit of organic food in the study led by Prof. Carlo Leifert?

A. Increased antioxidant levels B. Improved digestive health
C. Reduced risk of cardiovascular conditions D. Reduced risk of certain cancers