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Organic fruit and vegetables contain higher levels of cancer-fighting antioxidants than conventional fresh produce, according to landmark research.

The findings will be welcomed by organic farmers, whose claims that their food is more nutritious have previously been rubbished by the government watchdog, the Food Standards Agency, the Daily Mail reports.

The Newcastle University team, which was led by Professor Carlo Leifert, analysed some 343 studies conducted around the world looking at the composition of organic and conventional crops.

They concluded that switching to a diet of organic fruit, vegetables and cereals – or food made from them – would provide a significant increase in the consumption of antioxidants.

The higher levels of the antioxidants, which are recognised as being beneficial in preventing cancer, were equivalent to eating up to two extra portions of fruit and vegetables a day.

Levels of pesticides on organic food were also a quarter of those on conventional produce, and organic harboured lower levels of toxic heavy metals.

Professor Leifert said: ‘This study demonstrates that choosing food produced according to organic standards can lead to increased intake of desirable antioxidants and reduced exposure to toxic heavy metals.

‘The organic versus non-organic debate has rumbled on for decades now but the evidence from this study is overwhelming.

‘This is an important addition to the information currently available to consumers, which until now has been confusing and in many cases conflicting.’