A recent article published in the Annals of Internal Medicine has caused many health-conscious consumers to question strongly held beliefs that the benefits of going organic outweigh the added costs.

Two independent researchers at Stanford University analyzed a half-century of data collected from 237 studies of organic produce, meats and dairy foods, focusing on levels of nutrient and contaminant levels, as well as overall health outcomes. They arrived at two main conclusions: 1) "The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. 2) "Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria."

The headline-grabbing potential of the first conclusion is certainly understandable. Organic meats, produce and dairy products can be a financial burden for budget-conscious consumers. Yet despite the Great Recession, the market for organic produce has grown remarkably quickly, up 12 percent last year to $12.4 billion. While the market share for organic meat is much smaller, it also is growing, up to $538 million in 2011. If the health benefits of organics are seriously refuted or questionable, the growth of these industries could stall.

The study’s second conclusion — regarding pesticides and antibiotic-resistant bacteria — should be carefully considered when making purchasing decisions. The production of organic food is highly regulated, generally prohibiting the use of synthetic pesticides, hormones and additives, each which may have long-term effects on our health and the health of the environment. Any time we can allow a plant to grow normally and naturally without interference, it’s going to be healthier for the plant, for our environment and for us.

Is there a downside to buying organic? As already stated, the higher cost can be a negative. Organic foods typically cost more than conventionally grown or raised foods due in part to more expensive farming practices that are designed to maintain the health of the soil.

If cost is a major factor in your buying decision, start with the basics like organic pears, carrots, apples and green beans. There is no need to buy the most exotic produce in the aisle.

Organic fruits and vegetables also may spoil faster than their conventional counterparts. That’s because they aren’t treated with waxes or preservatives. They may also look less than "perfect," varying in shape, color and size. However how they look has no bearing on their taste or quality.

It’s also important to remember this: The word "organic" in your food doesn’t automatically guarantee that it is a healthier alternative, particularly if it’s high in salt, fat or calories. Also, a ripe fruit that was conventionally grown will generally contain more nutrients than its unripe organic alternative.

Finally, when making healthier choices, there is another important factor to consider: eating food that is locally produced. Buying local benefits the environment by minimizing the energy cost of transportation from the mainland and supports our local economy.

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Ira Zunin, M.D., M.P.H., M.B.A., is medical director of Manakai o Malama Integrative Healthcare Group and Rehabilitation Center and CEO of Global Advisory Services Inc. Please submit your questions to info@manakaiomalama.com.