“The Mediterranean Diet Goes Organic”: the results of the University of Tor Vergata’s scientific research on the benefits of an organic Mediterranean diet are surprising.

Presented are the results of the first phase of the IMOD (Italian Mediterranean Organic Diet) scientific research conducted by the University of Tor Vergata under the supervision of Professor Laura di Renzo. The study compares an organic Mediterranean diet (MedBio) with a conventional one (MedD) to determine whether a diet that includes organic products can help improve gut microbiota, body composition, and the reduction of oxidative stress. In addition, it evaluates food safety by measuring exposure levels to harmful substances such as pesticides and heavy metals.
Professor Laura Di Renzo is one of the leading experts in nutrigenomics and serves as the Director of the School of Specialization in Food Science at the University of Tor Vergata. The IMOD study stands out in European research for its capacity to gather data through advanced technologies, such as DNA sequencing for gut microbiota analysis and the measurement of oxidative stress biomarkers.
“This study represents an important milestone in European nutritional research,” states Professor Di Renzo. “Through an unprecedented data collection effort and the use of cutting-edge scientific techniques, we are investigating how the consumption of organic products can have a positive impact on human health and the environment.”
The results show that a Mediterranean diet incorporating organic foods increases ‘good’ bacteria in the gut microbiota—our “second brain”—by 25% and reduces pro-oxidant bacteria, responsible for inflammation and health risks, by up to 50%. These findings translate into a significant reduction in the risks of cardiovascular diseases, diabetes, and cancer, thanks to the diet’s immunomodulatory and detoxifying effects. The research, presented at the Chamber of Deputies on November 26, 2024, also reveals further insights.
A key aspect emerging from the study concerns the quality of fats found in the organic foods used in the Mediterranean diet. The atherogenicity and thrombogenicity indices, which are crucial indicators of circulatory risk, are more than halved compared to levels before the study. Additionally, the antioxidant capacity of the meal has almost quadrupled, rising from 5,870 to 20,573 ORAC units—an essential measure for countering cellular aging.
The benefits do not stop there. Eating organic, as is well known, is a sustainable choice, and the Tor Vergata study fully confirms this. In just one month on the diet, the water footprint dropped from 64,475 liters to 44,705 liters per person, a savings of about 20,000 liters. To put this into perspective, that is the amount of water needed for more than 250 showers. The carbon footprint also decreased, from 40.25 to 38.13 kg of CO₂ equivalent—the same amount of emissions produced by running an average electric oven for one month.
Organic farming thus proves to be a production method that respects the environment and promotes the well-being of people and animals. The connection between organic products and nutrition is becoming increasingly important and evident, thanks to growing consumer awareness about what they put on their tables.