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Rahman A, Baharlouei P, Koh EHY, Pirvu DG, Rehmani R, Arcos M, Puri S. A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health. Foods 2024; 13:208. [PMID: 38254509 PMCID: PMC10814746 DOI: 10.3390/foods13020208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/23/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers' health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods. This review identified some of these health benefits, including a reduction in obesity and body mass index (BMI), improvements in blood nutrient composition as well as reductions in maternal obesity and pregnancy-associated preeclampsia risks. Furthermore, organic food consumption can reduce the development of non-Hodgkin lymphoma (NHL) and colorectal cancers. Upon reviewing the existing literature regarding the nutritional value of organic foods, it was found that organic food contained higher levels of iron, magnesium and vitamin C. However, the evidence available to draw definitive causations remains limited due to study biases, short study durations and confounding variables; thus, it cannot be concluded that the organic diet provides any related health benefits. In this review, we provided essential insights and statistical analysis from the evidence available and consider study limitations to evaluate the potential of organic food consumption in positively impacting human health.
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Affiliation(s)
- Azizur Rahman
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Parnian Baharlouei
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- Physiology and Human Biology, University of Toronto, Toronto, ON M5S 1A8, Canada
| | - Eleanor Hui Yan Koh
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Diana Gabby Pirvu
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Rameesha Rehmani
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Mateo Arcos
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Simron Puri
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
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Hasanaliyeva G, Sufar EK, Wang J, Rempelos L, Volakakis N, Iversen PO, Leifert C. Effects of Agricultural Intensification on Mediterranean Diets: A Narrative Review. Foods 2023; 12:3779. [PMID: 37893672 PMCID: PMC10606286 DOI: 10.3390/foods12203779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
INTRODUCTION Mediterranean diets (MedDiets) are linked to substantial health benefits. However, there is also growing evidence that the intensification of food production over the last 60 years has resulted in nutritionally relevant changes in the composition of foods that may augment the health benefits of MedDiets. OBJECTIVE To synthesize, summarize, and critically evaluate the currently available evidence for changes in food composition resulting from agricultural intensification practices and their potential impact on the health benefits of MedDiets. METHODS We summarized/synthesized information from (i) systematic literature reviews/meta-analyses and more recently published articles on composition differences between conventional and organic foods, (ii) desk studies which compared food composition data from before and after agricultural intensification, (iii) recent retail and farm surveys and/or factorial field experiments that identified specific agronomic practices responsible for nutritionally relevant changes in food composition, and (iv) a recent systematic literature review and a small number of subsequently published observational and dietary intervention studies that investigated the potential health impacts of changes in food composition resulting from agricultural intensification. RESULTS AND DISCUSSION There has been growing evidence that the intensification of food production has resulted in (i) lower concentrations of nutritionally desirable compounds (e.g., phenolics, certain vitamins, mineral micronutrients including Se, Zn, and omega-3 fatty acids, α-tocopherol) and/or (ii) higher concentrations of nutritionally undesirable or toxic compounds (pesticide residues, cadmium, omega-6 fatty acids) in many of the foods (including wholegrain cereals, fruit and vegetables, olive oil, dairy products and meat from small ruminants, and fish) that are thought to contribute to the health benefits associated with MedDiets. The evidence for negative health impacts of consuming foods from intensified conventional production systems has also increased but is still limited and based primarily on evidence from observational studies. Limitations and gaps in the current evidence base are discussed. Conclusions: There is now substantial evidence that the intensification of agricultural food production has resulted in a decline in the nutritional quality of many of the foods that are recognized to contribute to the positive health impacts associated with adhering to traditional MedDiets. Further research is needed to quantify to what extent this decline augments the positive health impacts of adhering to a traditional MedDiet.
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Affiliation(s)
- Gultekin Hasanaliyeva
- School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Nottingham Trent University, Nottinghamshire NG25 0QF, UK
- Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; (E.K.S.)
| | - Enas Khalid Sufar
- Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; (E.K.S.)
| | - Juan Wang
- Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; (E.K.S.)
- Department of Clinical Nutrition, School of Medicine, Shanghai Jiao Tong University, Shanghai 200025, China
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; (E.K.S.)
- Lincoln Institute for Agri-Food Technology, University of Lincoln, Lincoln LN2 2LG, UK
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; (E.K.S.)
- Geokomi Plc, P.O. Box 21, GR70200 Sivas Festos, Greece
| | - Per Ole Iversen
- Department of Nutrition, IMB, University of Oslo, 0317 Oslo, Norway
- Department of Haematology, Oslo University Hospital, 0424 Oslo, Norway
| | - Carlo Leifert
- Department of Nutrition, IMB, University of Oslo, 0317 Oslo, Norway
- SCU Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia
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Breeding Bread-Making Wheat Varieties for Organic Farming Systems: The Need to Target Productivity, Robustness, Resource Use Efficiency and Grain Quality Traits. Foods 2023; 12:foods12061209. [PMID: 36981136 PMCID: PMC10048768 DOI: 10.3390/foods12061209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/29/2023] [Accepted: 02/27/2023] [Indexed: 03/16/2023] Open
Abstract
Agronomic protocols (rotation, tillage, fertilization and crop protection) commonly used in organic and conventional crop production differ significantly and there is evidence that modern varieties developed for conventional high-input farming systems do not have the combination of traits required for optimum performance in organic farming systems. Specifically, there is evidence that prohibition on the use of water-soluble, mineral N, P and K fertilizers and synthetic pesticide inputs in organic farming results in a need to revise both breeding and selection protocols. For organic production systems, the focus needs to be on the following: (i) traits prioritized by organic farmers such as high nutrient use efficiency from organic fertilizer inputs, competitiveness against weeds, and pest and disease resistance, (ii) processing quality parameters defined by millers and bakers and (iii) nutritional quality parameters demanded by organic consumers. In this article, we review evidence from variety trials and factorial field experiments that (i) studied to what extent there is a need for organic farming focused breeding programs, (ii) investigated which traits/trait combinations should be targeted in these breeding programs and/or (iii) compared the performance of modern varieties developed for the conventional sector with traditional/older varieties favored by organic farmers and/or new varieties developed in organic farming focused breeding programs. Our review focuses on wheat because there have been organic and/or low-input farming focused wheat breeding programs for more than 20 years in Europe, which has allowed the performance of varieties/genotypes from organic/low-input and conventional farming focused breeding programs to be compared.
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Rempelos L, Wang J, Barański M, Watson A, Volakakis N, Hadall C, Hasanaliyeva G, Chatzidimitriou E, Magistrali A, Davis H, Vigar V, Średnicka-Tober D, Rushton S, Rosnes KS, Iversen PO, Seal CJ, Leifert C. Diet, but not food type, significantly affects micronutrient and toxic metal profiles in urine and/or plasma; a randomized, controlled intervention trial. Am J Clin Nutr 2022; 116:1278-1290. [PMID: 36041176 PMCID: PMC9630859 DOI: 10.1093/ajcn/nqac233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 08/20/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Observational studies have linked Mediterranean Diets (MedDiet) and organic food consumption with positive health outcomes, which may be explained by higher mineral micronutrient and phenolic intake and lower dietary exposure to toxic compounds. OBJECTIVES To determine the effects of diet and food type (organic versus conventional) on urinary excretion (UE) and/or plasma concentrations of mineral micronutrients, phenolics and toxic metals. METHODS Healthy, adult participants were randomly allocated to a conventional (n=14) or an intervention (n=13) group. During a two-week period, the intervention group consumed a MedDiet made entirely from organic foods, while the conventional group consumed a MedDiet made from conventional foods. Before and after the intervention period, both groups consumed their habitual Western diets made from conventional foods. The primary outcome was UE and/or plasma concentrations of selected mineral micronutrients, toxic metals and phenolic markers. In addition, we monitored diets using food diaries. The participants were aware of study group assignment, but the study assessors were not. RESULTS Changing from a Western to a MedDiet for two weeks resulted in significant increases in UE of total phenolics and salicylic acid (by 46 and 45% respectively), the mineral micronutrients Co, I, and Mn (by 211, 70 and 102% respectively) and the toxic metal Ni (by 42%), and plasma Se concentrations (by 14%). However, no significant effects of food type (organic versus conventional) were detected. Redundancy analysis identified vegetables, coffee, wine and fruit as positive drivers for UE of phenolic markers and mineral micronutrients, and fish consumption as a positive driver for UE of Cd and Pb. CONCLUSIONS Although small effects of food type cannot be ruled out, our study suggests that only changing to a MedDiet with higher fruit and vegetable, and lower meat consumption results in a large increase in phenolic and mineral micronutrient intake.
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Affiliation(s)
| | - Juan Wang
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom,Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom,School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Marcin Barański
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom,Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Warsaw, Poland
| | - Anthony Watson
- Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom
| | | | - Catherine Hadall
- Royal Victoria Infirmary, Newcastle upon Tyne Hospitals, Newcastle upon Tyne, United Kingdom
| | - Gultakin Hasanaliyeva
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom,Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Eleni Chatzidimitriou
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom,French Agency for Food, Environmental, and Occupational Health and Safety (ANSES), Maisons-Alfort, France
| | - Amelia Magistrali
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Hannah Davis
- School of Agriculture, Food and Rural Development, Nafferton Ecological Farming Group, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Vanessa Vigar
- National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | | | - Steven Rushton
- Modelling Evidence and Policy Group, School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Kristin S Rosnes
- Department of Nutrition, Institute of Medical Biology, University of Oslo, Oslo, Norway
| | - Per O Iversen
- Department of Nutrition, Institute of Medical Biology, University of Oslo, Oslo, Norway,Department of Haematology, Oslo University Hospital, Oslo, Norway
| | - Chris J Seal
- Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom
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Rempelos L, Wang J, Barański M, Watson A, Volakakis N, Hoppe HW, Kühn-Velten WN, Hadall C, Hasanaliyeva G, Chatzidimitriou E, Magistrali A, Davis H, Vigar V, Średnicka-Tober D, Rushton S, Iversen PO, Seal CJ, Leifert C. Diet and food type affect urinary pesticide residue excretion profiles in healthy individuals: results of a randomized controlled dietary intervention trial. Am J Clin Nutr 2022; 115:364-377. [PMID: 34718382 DOI: 10.1093/ajcn/nqab308] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 09/02/2021] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Observational studies have linked pesticide exposure to various diseases, whereas organic food consumption has been associated with positive health outcomes. Organic farming standards prohibit the use of most pesticides, and organic food consumption may therefore reduce pesticide exposure. OBJECTIVES To determine the effects of diet (Western compared with Mediterranean) and food type (conventional compared with organic) and sex on urinary pesticide residue excretion (UPRE), as well as associations between specific diet components and UPRE. METHODS In this 2-wk, randomized dietary intervention trial, healthy adults were randomly allocated to an intervention (n = 13) or conventional (n = 14) group. Whereas participants in the intervention group consumed a Mediterranean diet (MedDiet) made entirely from organic foods, the conventional group consumed a MedDiet made entirely from conventional foods. Both groups consumed habitual Western diets made from conventional foods before and after the 2-wk intervention period. The primary outcome was UPRE. In addition, we assessed diet composition and pesticide residue profiles in foods eaten. Participants were aware of group assignment, but the study assessors were not. RESULTS During the intervention period, total UPRE was 91% lower with organic (mean 17 μg/d; 95% CI: 15, 19) than with conventional (mean 180 μg/d; 95% CI: 153, 208) food consumption (P < 0.0001). In the conventional group, switching from the habitual Western diet to the MedDiet increased insecticide excretion from 7 to 25 μg/d (P < 0.0001), organophosphate excretion from 5 to 19 μg/d (P < 0.0001), and pyrethroid residue excretion from 2.0 to 4.5 μg/d (P < 0.0001). Small but significant effects of sex were detected for chlormequat, herbicide, and total pesticide residue excretion. CONCLUSIONS Changing from a habitual Western diet to a MedDiet was associated with increased insecticide, organophosphate, and pyrethroid exposure, whereas organic food consumption reduced exposure to all groups of synthetic chemical pesticides. This may explain the positive health outcomes linked to organic food consumption in observational studies. This trial was registered at www.clinicaltrials.gov as NCT03254537.
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Affiliation(s)
- Leonidas Rempelos
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Juan Wang
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom.,Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom.,School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Marcin Barański
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom.,Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Warsaw, Poland
| | - Anthony Watson
- Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom
| | | | | | | | - Catherine Hadall
- Newcastle upon Tyne Hospitals, Royal Victory Infirmary, Newcastle upon Tyne, United Kingdom
| | - Gultakin Hasanaliyeva
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Eleni Chatzidimitriou
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom.,French Agency for Food Environmental and Occupational Health and Safety, France (ANSES), Maisons-Alfort, France
| | - Amelia Magistrali
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Hannah Davis
- School of Agriculture, Food and Rural Development, NEFG, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Vanessa Vigar
- NatMed, Southern Cross University, Lismore, NSW, Australia.,Plant Science, Southern Cross University, Lismore, NSW, Australia
| | | | - Steven Rushton
- Modelling Evidence and Policy Group, School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Per Ole Iversen
- Department of Haematology, Oslo University Hospital, Oslo, Norway.,Department of Nutrition, IMB, University of Oslo, Oslo, Norway
| | - Chris J Seal
- Human Nutrition Research Centre, Population and Health Sciences Institute, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Carlo Leifert
- Plant Science, Southern Cross University, Lismore, NSW, Australia.,Department of Nutrition, IMB, University of Oslo, Oslo, Norway
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Barański M, Średnicka-Tober D, Rempelos L, Hasanaliyeva G, Gromadzka-Ostrowska J, Skwarło-Sońta K, Królikowski T, Rembiałkowska E, Hajslova J, Schulzova V, Cakmak I, Ozturk L, Hallmann E, Seal C, Iversen PO, Vigar V, Leifert C. Feed Composition Differences Resulting from Organic and Conventional Farming Practices Affect Physiological Parameters in Wistar Rats-Results from a Factorial, Two-Generation Dietary Intervention Trial. Nutrients 2021; 13:377. [PMID: 33530419 PMCID: PMC7911726 DOI: 10.3390/nu13020377] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/15/2021] [Accepted: 01/21/2021] [Indexed: 12/18/2022] Open
Abstract
Recent human cohort studies reported positive associations between organic food consumption and a lower incidence of obesity, cancer, and several other diseases. However, there are very few animal and human dietary intervention studies that provide supporting evidence or a mechanistic understanding of these associations. Here we report results from a two-generation, dietary intervention study with male Wistar rats to identify the effects of feeds made from organic and conventional crops on growth, hormonal, and immune system parameters that are known to affect the risk of a number of chronic, non-communicable diseases in animals and humans. A 2 × 2 factorial design was used to separate the effects of contrasting crop protection methods (use or non-use of synthetic chemical pesticides) and fertilizers (mineral nitrogen, phosphorus and potassium (NPK) fertilizers vs. manure use) applied in conventional and organic crop production. Conventional, pesticide-based crop protection resulted in significantly lower fiber, polyphenol, flavonoid, and lutein, but higher lipid, aldicarb, and diquat concentrations in animal feeds. Conventional, mineral NPK-based fertilization resulted in significantly lower polyphenol, but higher cadmium and protein concentrations in feeds. Feed composition differences resulting from the use of pesticides and/or mineral NPK-fertilizer had a significant effect on feed intake, weight gain, plasma hormone, and immunoglobulin concentrations, and lymphocyte proliferation in both generations of rats and in the second generation also on the body weight at weaning. Results suggest that relatively small changes in dietary intakes of (a) protein, lipids, and fiber, (b) toxic and/or endocrine-disrupting pesticides and metals, and (c) polyphenols and other antioxidants (resulting from pesticide and/or mineral NPK-fertilizer use) had complex and often interactive effects on endocrine, immune systems and growth parameters in rats. However, the physiological responses to contrasting feed composition/intake profiles differed substantially between the first and second generations of rats. This may indicate epigenetic programming and/or the generation of "adaptive" phenotypes and should be investigated further.
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Affiliation(s)
- Marcin Barański
- Department of Animal Physiology, Faculty of Biology, University of Warsaw, 02-096 Warsaw, Poland
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, 02-093 Warsaw, Poland
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Nafferton Ecological Farming Group, Food and Rural Development, School of Agriculture, Newcastle University, Newcastle upon Tyne, Tyne and Wear NE1 7RU, UK
| | - Dominika Średnicka-Tober
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Nafferton Ecological Farming Group, Food and Rural Development, School of Agriculture, Newcastle University, Newcastle upon Tyne, Tyne and Wear NE1 7RU, UK
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, Food and Rural Development, School of Agriculture, Newcastle University, Newcastle upon Tyne, Tyne and Wear NE1 7RU, UK
| | - Gultakin Hasanaliyeva
- Nafferton Ecological Farming Group, Food and Rural Development, School of Agriculture, Newcastle University, Newcastle upon Tyne, Tyne and Wear NE1 7RU, UK
- Department of Sustainable Crop and Food Protection, Food and Environmental Sciences, Faculty of Agriculture, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
| | - Joanna Gromadzka-Ostrowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Krystyna Skwarło-Sońta
- Department of Animal Physiology, Faculty of Biology, University of Warsaw, 02-096 Warsaw, Poland
| | - Tomasz Królikowski
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ewa Rembiałkowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, Institute of Chemical Technology, UCT Prague, 166 28 Prague, Czech Republic
| | - Vera Schulzova
- Department of Food Analysis and Nutrition, Institute of Chemical Technology, UCT Prague, 166 28 Prague, Czech Republic
| | - Ismail Cakmak
- Faculty of Engineering and Natural Sciences, Sabanci University, 34956 Istanbul, Turkey
| | - Levent Ozturk
- Faculty of Engineering and Natural Sciences, Sabanci University, 34956 Istanbul, Turkey
| | - Ewelina Hallmann
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, 0372 Oslo, Norway
- Department of Haematology, Oslo University Hospital, 0424 Oslo, Norway
| | - Vanessa Vigar
- NatMed, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia
| | - Carlo Leifert
- Nafferton Ecological Farming Group, Food and Rural Development, School of Agriculture, Newcastle University, Newcastle upon Tyne, Tyne and Wear NE1 7RU, UK
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, 0372 Oslo, Norway
- SCU Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia
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7
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Wang J, Hasanalieva G, Wood L, Anagnostopoulos C, Ampadogiannis G, Bempelou E, Kiousi M, Markellou E, Iversen PO, Seal C, Baranski M, Vigar V, Leifert C, Rempelos L. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 3. Pesticide residue content. Food Chem X 2020; 7:100089. [PMID: 32637911 PMCID: PMC7327242 DOI: 10.1016/j.fochx.2020.100089] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 03/02/2020] [Accepted: 03/27/2020] [Indexed: 01/10/2023] Open
Abstract
Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake.
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Affiliation(s)
- Juan Wang
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
| | - Gultakin Hasanalieva
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
- Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
| | - Liza Wood
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
| | | | | | | | - Maroula Kiousi
- Benaki Phytopathological Institute (BPI), Athens, Greece
| | | | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
- Department of Haematology, Oslo University Hospital, Oslo, Norway
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
| | - Marcin Baranski
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 027-776 Warsaw, Poland
| | - Vanessa Vigar
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia
| | - Carlo Leifert
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia
| | - Leonidas Rempelos
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
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8
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Pereira N, Franceschini S, Priore S. Qualidade dos alimentos segundo o sistema de produção e sua relação com a segurança alimentar e nutricional: revisão sistemática. SAUDE E SOCIEDADE 2020. [DOI: 10.1590/s0104-12902020200031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Resumo A garantia da segurança alimentar e nutricional (SAN) por meio da oferta de alimentos de qualidade é essencial para o desenvolvimento humano e fator de proteção para melhores condições de saúde da população. O objetivo deste estudo foi comparar a qualidade dos alimentos, segundo o sistema de produção, e sua relação com a SAN. Trata-se de uma revisão sistemática da literatura baseada no método Preferred Reporting Items for Systematic Reviews (Prisma), cujo levantamento de dados totalizou 389 estudos, sendo 14 incluídos. Os estudos comparativos entre alimentos produzidos em sistemas convencionais e alternativos de base ecológica mostraram efeitos benéficos destes últimos à saúde, uma vez que possuem qualidade nutricional superior e são mais seguros para o consumo. Em relação ao impacto ambiental, tais alimentos favorecem a produção sustentável. Ao contrário, o modelo de produção convencional mostrou limitações, como a contaminação mundial da cadeia alimentar por resíduos de agrotóxicos e fertilizantes sintéticos que podem causar danos à saúde e ao meio ambiente, levando à insegurança alimentar e nutricional. Informações que contribuam para o fortalecimento dos sistemas agroalimentares sustentáveis são ferramentas essenciais para criação de políticas públicas que atuem como estratégia intersetorial de promoção da saúde e de segurança alimentar e nutricional.
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Baudry J, Ducros V, Druesne-Pecollo N, Galan P, Hercberg S, Debrauwer L, Amiot MJ, Lairon D, Kesse-Guyot E. Some Differences in Nutritional Biomarkers are Detected Between Consumers and Nonconsumers of Organic Foods: Findings from the BioNutriNet Project. Curr Dev Nutr 2019; 3:nzy090. [PMID: 30842992 PMCID: PMC6397420 DOI: 10.1093/cdn/nzy090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/27/2018] [Accepted: 11/14/2018] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Meta-analyses have compared the nutrient content of both organic and nonorganic foods. However, the impacts of such variations on human nutritional biomarkers still need to be assessed. OBJECTIVE In a nested clinical study from the NutriNet-Santé study, we aimed to compare the nutritional status of "organic" and "nonorganic" food consumers matched on a propensity score. METHODS Based on self-reported organic food consumption assessed through a food frequency questionnaire (FFQ), 150 low and 150 high organic food consumers were selected with <10% or >50% of organic food in their diet, respectively (expressed as the proportion of organic food in the whole diet in g/d). Participants were matched using a propensity score derived from socio-demographic, food, and health variables. Fasting plasma samples were analyzed using acknowledged laboratory methods for measurements of iron status, magnesium, copper, cadmium, carotenoids, vitamins A and E, and fatty acids. RESULTS We found significant differences between low and high organic food consumers with similar dietary patterns, with respect to plasma concentrations of magnesium, fat-soluble micronutrients (α-carotene, β-carotene, lutein, and zeaxanthin), fatty acids (linoleic, palmitoleic, γ-linolenic, and docosapentanoeic acids), and some fatty acid desaturase indexes. No differences between the 2 groups were detected for plasma concentrations of iron, copper, cadmium, lycopene, β-cryptoxanthin, or vitamins A and E. CONCLUSION If confirmed by other studies, our data suggest that a high consumption of organic foods, compared with very low consumption, modulates to some extent, the nutritional status of individuals with similar dietary patterns. Further research including prospective cohort studies is needed to evaluate the clinical relevance of such differences.
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Affiliation(s)
- Julia Baudry
- Nutritional Epidemiology Research team (EREN), Paris 13 University, Inserm (U1153), Inra (U1125), Sorbonne Paris City Epidemiology and Statistics Center, Cnam, COMUE Sorbonne-Paris- City, Bobigny, France
| | - Véronique Ducros
- Biochemistry department, Grenoble-Alpes Hospital, Grenoble cedex 9, France
| | - Nathalie Druesne-Pecollo
- Nutritional Epidemiology Research team (EREN), Paris 13 University, Inserm (U1153), Inra (U1125), Sorbonne Paris City Epidemiology and Statistics Center, Cnam, COMUE Sorbonne-Paris- City, Bobigny, France
| | - Pilar Galan
- Nutritional Epidemiology Research team (EREN), Paris 13 University, Inserm (U1153), Inra (U1125), Sorbonne Paris City Epidemiology and Statistics Center, Cnam, COMUE Sorbonne-Paris- City, Bobigny, France
| | - Serge Hercberg
- Nutritional Epidemiology Research team (EREN), Paris 13 University, Inserm (U1153), Inra (U1125), Sorbonne Paris City Epidemiology and Statistics Center, Cnam, COMUE Sorbonne-Paris- City, Bobigny, France
- Public Health Department, Avicenne hospital, AP-HP, Bobigny, France
| | - Laurent Debrauwer
- Toxalim, Université de Toulouse University, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Marie Josèphe Amiot
- MOISA, Université Montpellier University, CIRAD, CIHEAM-IAMM, INRA, Montpellier SupAgro, Montpellier, France
| | - Denis Lairon
- Aix Marseille University, INSERM, INRA, Marseille, France
| | - Emmanuelle Kesse-Guyot
- Nutritional Epidemiology Research team (EREN), Paris 13 University, Inserm (U1153), Inra (U1125), Sorbonne Paris City Epidemiology and Statistics Center, Cnam, COMUE Sorbonne-Paris- City, Bobigny, France
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10
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Hallmann E, Marszałek K, Lipowski J, Jasińska U, Kazimierczak R, Średnicka-Tober D, Rembiałkowska E. Polyphenols and carotenoids in pickled bell pepper from organic and conventional production. Food Chem 2018; 278:254-260. [PMID: 30583370 DOI: 10.1016/j.foodchem.2018.11.052] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/07/2018] [Accepted: 11/09/2018] [Indexed: 12/23/2022]
Abstract
Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this study was therefore to analyse and to compare the concentration of bioactive compounds in organic vs. conventional pickled bell pepper. Two cultivars of sweet red pepper (Roberta and Berceo) from organic and conventional cultivation were used in the experiment. The content of dry matter, polyphenols and carotenoids in fruit has been determined. The conventional pickled bell pepper fruits appeared to be richer in phenolic acids, while organic samples contained significantly more flavonoids, including myricetin, quercetin, kaempferol, apigenin, and carotenoids such as beta-carotene, alpha-carotene, capsorubin, cryptoxanthin and cryptoflavin in comparison to the conventional ones.
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Affiliation(s)
- Ewelina Hallmann
- Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Krystian Marszałek
- Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Janusz Lipowski
- Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Urszula Jasińska
- Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Renata Kazimierczak
- Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dominika Średnicka-Tober
- Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ewa Rembiałkowska
- Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland
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11
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Rempelos L, Almuayrifi AM, Baranski M, Tetard-Jones C, Eyre M, Shotton P, Cakmak I, Ozturk L, Cooper J, Volakakis N, Schmidt C, Sufar E, Wang J, Wilkinson A, Rosa EAS, Zhao B, Rose TJ, Leifert C, Bilsborrow P. Effects of Agronomic Management and Climate on Leaf Phenolic Profiles, Disease Severity, and Grain Yield in Organic and Conventional Wheat Production Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10369-10379. [PMID: 30095898 DOI: 10.1021/acs.jafc.8b02626] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Agricultural intensification over the last 40 years has increased cereal yields, but there is very limited information on the effects of intensification practices (e.g., nondiverse rotations, mineral NPK fertilizer, and pesticides) on crop health and quality. Results from the study reported here suggest that the use of mineral NPK fertilizers reduces phenolic acid and flavonoid concentrations in leaves and increases the susceptibility of wheat to lodging and powdery mildew, when compared to composted FYM inputs. In contrast, the use of herbicides, fungicides, and growth regulators reduces lodging and foliar disease severity but had no effect on phenolic acid and flavonoid concentrations. The use of composted FYM inputs also resulted in a significant grain yield reduction and not substantially reduced the severity of opportunistic pathogens such as Septoria, which remain a major yield limiting factor unless fungicides are used and/or more Septoria resistant varieties become available.
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Affiliation(s)
- Leonidas Rempelos
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Abujawad M Almuayrifi
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
- Laboratories Management & Environmental Research , Almadinah Regional Manuicipality , Medina , 2020 , Saudi Arabia
| | - Marcin Baranski
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Catherine Tetard-Jones
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Mick Eyre
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Peter Shotton
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Ismail Cakmak
- Faculty of Engineering and Natural Sciences , Sabanci University , 34956 Tuzla/Istanbul , Turkey
| | - Levent Ozturk
- Faculty of Engineering and Natural Sciences , Sabanci University , 34956 Tuzla/Istanbul , Turkey
| | - Julia Cooper
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Nikolaos Volakakis
- Geokomi plc, Agriculture Consultancy , P. O. Box 21, Sivas-Faistos , Crete GR 70200 , Greece
| | - Christoph Schmidt
- Department of Mycorrhizal Symbioses , Institute of Botany ASCR , 252 43 Průhonice-Chotobuz , Czech Republic
| | - Enas Sufar
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Juan Wang
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
| | - Andrew Wilkinson
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
- Gilchesters Organics , Gilchesters , Hawkwell, Northumberland , NE18 0QL , U.K
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environment and Biological Sciences , Universidade de Trás-os-Montes e Alto Douro (UTAD) , 5001-801 , Vila Real , Portugal
| | - Bingqiang Zhao
- Fertilizer and Fertilization Group, Institute of Agricultural Resources and Regional Planning (IARRP) , Chinese Academy of Agricultural Science (CAAS) , No. 12 Zhongguancun South St. , Haidian District, Beijing 100081 , P.R. China
| | - Terry J Rose
- Centre for Organics Research , Southern Cross University , Military Road , Lismore , New South Wales 2480 , Australia
| | - Carlo Leifert
- Centre for Organics Research , Southern Cross University , Military Road , Lismore , New South Wales 2480 , Australia
- Department of Clinical Medicine, Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine , University of Oslo , Sognsvannsveien 9, Domus Medica 0372 , Oslo , Norway
| | - Paul Bilsborrow
- School of Natural and Environmental Sciences , Newcastle University , Newcastle upon Tyne , Tyne and Wear , NE1 7RU , U.K
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12
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Mie A, Andersen HR, Gunnarsson S, Kahl J, Kesse-Guyot E, Rembiałkowska E, Quaglio G, Grandjean P. Human health implications of organic food and organic agriculture: a comprehensive review. Environ Health 2017; 16:111. [PMID: 29073935 PMCID: PMC5658984 DOI: 10.1186/s12940-017-0315-4] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 10/02/2017] [Indexed: 05/08/2023]
Abstract
This review summarises existing evidence on the impact of organic food on human health. It compares organic vs. conventional food production with respect to parameters important to human health and discusses the potential impact of organic management practices with an emphasis on EU conditions. Organic food consumption may reduce the risk of allergic disease and of overweight and obesity, but the evidence is not conclusive due to likely residual confounding, as consumers of organic food tend to have healthier lifestyles overall. However, animal experiments suggest that identically composed feed from organic or conventional production impacts in different ways on growth and development. In organic agriculture, the use of pesticides is restricted, while residues in conventional fruits and vegetables constitute the main source of human pesticide exposures. Epidemiological studies have reported adverse effects of certain pesticides on children's cognitive development at current levels of exposure, but these data have so far not been applied in formal risk assessments of individual pesticides. Differences in the composition between organic and conventional crops are limited, such as a modestly higher content of phenolic compounds in organic fruit and vegetables, and likely also a lower content of cadmium in organic cereal crops. Organic dairy products, and perhaps also meats, have a higher content of omega-3 fatty acids compared to conventional products. However, these differences are likely of marginal nutritional significance. Of greater concern is the prevalent use of antibiotics in conventional animal production as a key driver of antibiotic resistance in society; antibiotic use is less intensive in organic production. Overall, this review emphasises several documented and likely human health benefits associated with organic food production, and application of such production methods is likely to be beneficial within conventional agriculture, e.g., in integrated pest management.
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Affiliation(s)
- Axel Mie
- Karolinska Institutet, Department of Clinical Science and Education, Södersjukhuset, 11883 Stockholm, Sweden
- Swedish University of Agricultural Sciences (SLU), Centre for Organic Food and Farming (EPOK), Ultuna, Sweden
| | - Helle Raun Andersen
- University of Southern Denmark, Department of Public Health, Odense, Denmark
| | - Stefan Gunnarsson
- Swedish University of Agricultural Sciences (SLU), Department of Animal Environment and Health, Skara, Sweden
| | - Johannes Kahl
- University of Copenhagen, Department of Nutrition, Exercise and Sports, Frederiksberg, Denmark
| | - Emmanuelle Kesse-Guyot
- Research Unit on Nutritional Epidemiology (U1153 Inserm, U1125 INRA, CNAM, Université Paris 13), Centre of Research in Epidemiology and Statistics Sorbonne Paris Cité, Bobigny, France
| | - Ewa Rembiałkowska
- Warsaw University of Life Sciences, Department of Functional & Organic Food & Commodities, Warsaw, Poland
| | - Gianluca Quaglio
- Scientific Foresight Unit (Science and Technology Options Assessment [STOA]), Directorate-General for Parliamentary Research Services (EPRS), European Parliament, Brussels, Belgium
| | - Philippe Grandjean
- University of Southern Denmark, Department of Public Health, Odense, Denmark
- Harvard T.H. Chan School of Public Health, Department of Environmental Health, Boston, USA
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13
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14
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Baudry J, Lelong H, Adriouch S, Julia C, Allès B, Hercberg S, Touvier M, Lairon D, Galan P, Kesse-Guyot E. Association between organic food consumption and metabolic syndrome: cross-sectional results from the NutriNet-Santé study. Eur J Nutr 2017; 57:2477-2488. [PMID: 28770334 DOI: 10.1007/s00394-017-1520-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Accepted: 07/28/2017] [Indexed: 11/29/2022]
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15
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Ren F, Reilly K, Gaffney M, Kerry JP, Hossain M, Rai DK. Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2982-2990. [PMID: 27859352 DOI: 10.1002/jsfa.8138] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Revised: 11/09/2016] [Accepted: 11/09/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Onions contain a number of bioactive compounds, in particular polyphenols. They are rich sources of such compounds in the human diet and offer significant health benefits to the consumer. Demand for organic crops is steadily increasing partly based on the expected health benefits of organic food consumption. The current study examines the influence of organic and conventional crop management practices on bioactive polyphenolic content of onion. RESULTS We examined the effect of conventional, organic, and mixed cultivation practices on the content of total phenolics, total flavonoids and antioxidant activity in two varieties of onion grown over 4 years in a split-plot factorial systems comparison trial. Levels of total phenolics and total flavonoids showed a significant year-on-year variation and were significantly different between organic and conventional production systems. The levels of total phenolics, total flavonoids and antioxidant activity in general were significantly higher (P < 0.05) under fully organic compared to fully conventional management. CONCLUSION Organic cultivation practices resulted in significantly higher levels of potential bioactive compounds in onion. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Feiyue Ren
- Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
- University College Cork, Western Road, Cork, Ireland
| | - Kim Reilly
- Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
| | | | | | | | - Dilip K Rai
- Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
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16
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Brantsæter AL, Ydersbond TA, Hoppin JA, Haugen M, Meltzer HM. Organic Food in the Diet: Exposure and Health Implications. Annu Rev Public Health 2017; 38:295-313. [DOI: 10.1146/annurev-publhealth-031816-044437] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture “best practices” often being quite close to those of organic.
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Affiliation(s)
- Anne Lise Brantsæter
- Domain of Infection Control and Environmental Health, Norwegian Institute of Public Health, Oslo, 0403 Norway;, ,
| | | | - Jane A. Hoppin
- Center for Human Health and Environment, Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - Margaretha Haugen
- Domain of Infection Control and Environmental Health, Norwegian Institute of Public Health, Oslo, 0403 Norway;, ,
| | - Helle Margrete Meltzer
- Domain of Infection Control and Environmental Health, Norwegian Institute of Public Health, Oslo, 0403 Norway;, ,
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17
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Barański M, Rempelos L, Iversen PO, Leifert C. Effects of organic food consumption on human health; the jury is still out! Food Nutr Res 2017; 61:1287333. [PMID: 28326003 PMCID: PMC5345585 DOI: 10.1080/16546628.2017.1287333] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 01/20/2017] [Indexed: 12/11/2022] Open
Abstract
The most recent systematic literature reviews and meta-analyses have indicated significant and nutritionally-relevant composition differences between organic and conventional foods. This included higher antioxidant, but lower cadmium and pesticide levels in organic crops, and higher omega-3 fatty acids concentrations in organic meat and dairy products. Also, results from a small number of human cohort studies indicate that there are positive associations between organic food consumption and reduced risk/incidence of certain acute diseases (e.g. pre-eclampsia, hypospadias) and obesity. Concerns about potential negative health impacts of organic food consumption (e.g. risks linked to lower iodine levels in organic milk) have also been raised, but are not currently supported by evidence from human cohort studies. However, there is virtually no published data from (1) long-term cohort studies focusing on chronic diseases (e.g. cardiovascular disease, diabetes, cancer, and neurodegenerative conditions) and (2) controlled human dietary intervention studies comparing effects of organic and conventional diets. It is therefore currently not possible to quantify to what extent organic food consumption may affect human health.
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Affiliation(s)
- Marcin Barański
- Nafferton Ecological Farming Group (NEFG), School of Agriculture, Food and Rural Development, Newcastle University , Newcastle upon Tyne , UK
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group (NEFG), School of Agriculture, Food and Rural Development, Newcastle University , Newcastle upon Tyne , UK
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo , Oslo , Norway
| | - Carlo Leifert
- Nafferton Ecological Farming Group (NEFG), School of Agriculture, Food and Rural Development, Newcastle University , Newcastle upon Tyne , UK
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18
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Kazimierczak R, Hallmann E, Lipowski J, Drela N, Kowalik A, Püssa T, Matt D, Luik A, Gozdowski D, Rembiałkowska E. Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2618-29. [PMID: 24798659 DOI: 10.1002/jsfa.6722] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 04/25/2014] [Accepted: 04/28/2014] [Indexed: 05/10/2023]
Abstract
BACKGROUND The aim of the paper was to determine the level of antioxidants and metabolomic fingerprinting in both raw beetroots and naturally fermented beetroot juices from organic (ORG) versus conventional (CONV) production. In addition, the anticancer properties of the fermented beetroot juices were evaluated. RESULTS The obtained results showed that ORG fresh beetroots contained significantly more dry matter, vitamin C and some individual phenolic compounds than CONV beetroots. The content of total phenolic acids was significantly higher in CONV beetroots compared with the ORG ones. The level of flavonoids was similar in ORG and CONV beetroots. There were only slight differences in the chemical composition of ORG and CONV beetroot juices. Metabolomic analysis provided a possibility to distinguish clearly between ORG and CONV fermented beetroot juices. However, this method was less useful in the case of fresh whole beetroots. It was found that anticancer activity was stronger in the case of ORG fermented juices when compared with CONV ones. CONCLUSION The obtained results indicate that ORG- and CONV-produced beetroots and fermented beetroot juices have different chemical properties and different impacts on cancer cells. It is necessary to continue research on this topic in order to confirm and understand the achieved results.
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Affiliation(s)
- Renata Kazimierczak
- Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787, Warsaw, Poland
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19
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Barański M, Średnicka-Tober D, Volakakis N, Seal C, Sanderson R, Stewart GB, Benbrook C, Biavati B, Markellou E, Giotis C, Gromadzka-Ostrowska J, Rembiałkowska E, Skwarło-Sońta K, Tahvonen R, Janovská D, Niggli U, Nicot P, Leifert C. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr 2014; 112:794-811. [PMID: 24968103 PMCID: PMC4141693 DOI: 10.1017/s0007114514001366] [Citation(s) in RCA: 226] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Revised: 05/02/2014] [Accepted: 05/06/2014] [Indexed: 11/05/2022]
Abstract
Demand for organic foods is partially driven by consumers' perceptions that they are more nutritious. However, scientific opinion is divided on whether there are significant nutritional differences between organic and non-organic foods, and two recent reviews have concluded that there are no differences. In the present study, we carried out meta-analyses based on 343 peer-reviewed publications that indicate statistically significant and meaningful differences in composition between organic and non-organic crops/crop-based foods. Most importantly, the concentrations of a range of antioxidants such as polyphenolics were found to be substantially higher in organic crops/crop-based foods, with those of phenolic acids, flavanones, stilbenes, flavones, flavonols and anthocyanins being an estimated 19 (95 % CI 5, 33) %, 69 (95 % CI 13, 125) %, 28 (95 % CI 12, 44) %, 26 (95 % CI 3, 48) %, 50 (95 % CI 28, 72) % and 51 (95 % CI 17, 86) % higher, respectively. Many of these compounds have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies. Additionally, the frequency of occurrence of pesticide residues was found to be four times higher in conventional crops, which also contained significantly higher concentrations of the toxic metal Cd. Significant differences were also detected for some other (e.g. minerals and vitamins) compounds. There is evidence that higher antioxidant concentrations and lower Cd concentrations are linked to specific agronomic practices (e.g. non-use of mineral N and P fertilisers, respectively) prescribed in organic farming systems. In conclusion, organic crops, on average, have higher concentrations of antioxidants, lower concentrations of Cd and a lower incidence of pesticide residues than the non-organic comparators across regions and production seasons.
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Affiliation(s)
- Marcin Barański
- School of Agriculture, Food and Rural Development, Newcastle
University, Nafferton Farm, Stocksfield,
Northumberland, NE43 7XD, UK
| | - Dominika Średnicka-Tober
- School of Agriculture, Food and Rural Development, Newcastle
University, Nafferton Farm, Stocksfield,
Northumberland, NE43 7XD, UK
| | - Nikolaos Volakakis
- School of Agriculture, Food and Rural Development, Newcastle
University, Nafferton Farm, Stocksfield,
Northumberland, NE43 7XD, UK
| | - Chris Seal
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development,
Newcastle University, Agriculture Building, Kings Road,
Newcastle upon TyneNE1 7RU, UK
| | - Roy Sanderson
- School of Biology, Newcastle University, Ridley
Building, Newcastle upon TyneNE1 7RU, UK
| | - Gavin B. Stewart
- School of Agriculture, Food and Rural Development, Newcastle
University, Nafferton Farm, Stocksfield,
Northumberland, NE43 7XD, UK
| | - Charles Benbrook
- Center for Sustaining Agriculture and Natural Resources, Washington State
University, Pullman, WA,
USA
| | - Bruno Biavati
- Department of Agricultural Sciences, School of Agriculture
and Veterinary Medicine, University of Bologna, Viale Fanin
42, 40127Bologna, Italy
| | - Emilia Markellou
- Department of Pesticide Control and Phytopharmacy, Benaki
Phytopathological Institute, GR 14561 Kifissia,
Athens, Greece
| | - Charilaos Giotis
- Department of Organic Farming and Food Technology,
Technological Educational Institute of Ionian Islands,
Iosif Momferatou & Ilia Miniati PC28100, Argostoli, Cephalonia,
Greece
| | - Joanna Gromadzka-Ostrowska
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life
Sciences, Nowoursynowska 159c, 02-776Warsaw, Poland
| | - Ewa Rembiałkowska
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life
Sciences, Nowoursynowska 159c, 02-776Warsaw, Poland
| | - Krystyna Skwarło-Sońta
- Department of Animal Physiology, Faculty of Biology,
University of Warsaw, Miecznikowa 1, 02-096Warsaw, Poland
| | - Raija Tahvonen
- Biotechnology and Food Research, MTT Agrifood Research Finland,
FI-31600Jokioinen, Finland
| | - Dagmar Janovská
- Department of Gene Bank, Crop Research Institute
(CRI), Drnovská 507/73, 161 06 Praha 6 –Ruzyně, Czech Republic
| | - Urs Niggli
- Research Institute of Organic Agriculture (FiBL),
Ackerstrasse 113, CH-5070Frick, Switzerland
| | - Philippe Nicot
- INRA, UR407 Pathologie végétale, 67 allée des
chênes, F-84143Montfavet Cedex, France
| | - Carlo Leifert
- School of Agriculture, Food and Rural Development, Newcastle
University, Nafferton Farm, Stocksfield,
Northumberland, NE43 7XD, UK
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