The international team behind the work, led by a professor at Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” in organic food. The increased levels of antioxidants are equivalent to “one to two of the five portions of fruits and vegetables recommended to be consumed daily” and would therefore be significant and meaningful in terms of human nutrition. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals.The Newcastle University’s research, published in the British Journal of Nutrition, is based on an analysis of 343 peer-reviewed studies from around the world – more than ever before – which examine differences between organic and conventional fruits, vegetables and cereals. The researchers conclude that many antioxidants have previously been linked to a reduced risk of chronic diseases such as cardiovascular diseases and certain cancers. But they also note that no long-term studies showing health benefits from a broad organic diet have yet been conducted.The findings will bring to the boil a long-simmering (酝酿) debate over whether those differences in antioxidant levels mean organic food is better for people. A professor of nutrition at King’s College London, said, “The question is whether they are within natural variation, or whether they are nutritionally relevant.”What does the research discussed in this passage conclude?

Organic food has more of the antioxidant (抗氧化剂) compounds linked to better health than regular food, according to the most comprehensive scientific analysis to date. The international team behind the work, led by a professor at Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” in organic food. The increased levels of antioxidants are equivalent to “one to two of the five portions of fruits and vegetables recommended to be consumed daily” and would therefore be significant and meaningful in terms of human nutrition. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals. The Newcastle University’s research, published in the British Journal of Nutrition, is based on an analysis of 343 peer-reviewed studies from around the world – more than ever before – which examine differences between organic and conventional fruits, vegetables and cereals. The researchers conclude that many antioxidants have previously been linked to a reduced risk of chronic diseases such as cardiovascular diseases and certain cancers. But they also note that no long-term studies showing health benefits from a broad organic diet have yet been conducted. The findings will bring to the boil a long-simmering (酝酿) debate over whether those differences in antioxidant levels mean organic food is better for people. A professor of nutrition at King’s College London, said, “The question is whether they are within natural variation, or whether they are nutritionally relevant.” What does the research discussed in this passage conclude? A. Organic food contains higher levels of antioxidants than regular food. B. The amount of protein in organic food is similar to that in regular food. C. Antioxidants bear no direct links to a reduced risk of most cancers. D. Organic food provides twice as much nutrition as in regular food.