The effects of organic food are not yet clear, but there is some evidence to suggest that it may have some benefits to human health. Research has been conducted in several countries and the results have been published in a wide variety of journals. The fatty acids in breast milk have been linked to the development of atopic eczema and allergic sensitisation. A recent study conducted in the Netherlands found that organic dairy products reduced the risk of eczema in children by 36%.

Organic food is minimally processed without the use of artificial ingredients or synthetic preservatives. This ensures that the food remains true to its original, farm-grown form. Products labelled as organic must be processed in a facility that meets strict guidelines. This includes regular testing and special measures to prevent contamination. To receive the label of certified organic food, the food must be grown or processed at an organic farm.

Currently, the use of synthetic pesticides is restricted in organic food production. This results in lower residue levels in food. It also reduces exposure to these chemicals in both agricultural workers and the general public in the form of drift. According to the European Food Safety Authority (EFSA), pesticide residue levels are below the MRL (Maximum Residue Level) in 43.7% of food samples tested. The MRL is not the only way to measure pesticide residues. Pesticide residues may be present in unlabeled products.

In organic animal production, the use of antibiotics is decreased or eliminated entirely. This helps reduce the risk of a post-antibiotic era. Organic farming practices also limit the use of antibiotics for prophylactic purposes, decreasing the risk of bacteria becoming resistant to antibiotics.