Study on Effect of Organic and Conventional Fruits and Vegetables on the Gut Microbiome

Abstract

This review critically examines studies published between 2000 and 2025 that investigate the differential effects of consuming organic versus conventionally grown fruits and vegetables on the human gut microbiome, with a particular focus on how farming practices influence microbial diversity and associated health outcomes. It explores the extent to which pesticide residues in conventional produce may disrupt gut microbial balance, potentially contributing to inflammation, immune dysfunction, and cognitive impairment. Conversely, organically produced foods, typically characterized by lower pesticide levels and higher concentrations of beneficial phytochemicals, are associated with a more balanced and diverse gut microbiota, which supports improved metabolic and cognitive health. The review also highlights the broader implications of microbiome changes on physical and mental well-being, particularly through the gut-brain axis. Despite promising findings, significant methodological variability across studies poses challenges in establishing definitive conclusions. This review synthesizes current knowledge, identifies critical research gaps, and proposes directions for future investigation. In doing so, it underscores the importance of informed dietary choices in promoting long-term human health through microbiome modulation.