Organic food: nutritious food or food for thought? A review of the evidence
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Organic food: nutritious food or food for thought? A review of the evidence. / Magkos, Faidon; Arvaniti, Fotini; Zampelas, Antonis.
In: International Journal of Food Sciences and Nutrition, Vol. 54, No. 5, 2003, p. 357-371.Research output: Contribution to journal › Review › Research › peer-review
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TY - JOUR
T1 - Organic food: nutritious food or food for thought? A review of the evidence
AU - Magkos, Faidon
AU - Arvaniti, Fotini
AU - Zampelas, Antonis
N1 - (Ekstern)
PY - 2003
Y1 - 2003
N2 - Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met. There are only few well-controlled studies that are capable of making a valid comparison and, therefore, compilation of the results is difficult and generalisation of the conclusions should be made with caution. In spite of these limitations, however, some differences can be identified. Although there is little evidence that organic and conventional foods differ in respect to the concentrations of the various micronutrients (vitamins, minerals and trace elements), there seems to be a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. There is also a trend towards lower protein concentration but of higher quality in some organic vegetables and cereal crops. With respect to the rest of the nutrients and the other food groups, existing evidence is inadequate to allow for valid conclusions. Finally, animal feeding experiments indicate that animal health and reproductive performance are slightly improved when they are organically fed. A similar finding has not yet been identified in humans. Several important directions can be highlighted for future research; it seems, however, that despite any differences, a well-balanced diet can equally improve health regardless of its organic or conventional origin.
AB - Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met. There are only few well-controlled studies that are capable of making a valid comparison and, therefore, compilation of the results is difficult and generalisation of the conclusions should be made with caution. In spite of these limitations, however, some differences can be identified. Although there is little evidence that organic and conventional foods differ in respect to the concentrations of the various micronutrients (vitamins, minerals and trace elements), there seems to be a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. There is also a trend towards lower protein concentration but of higher quality in some organic vegetables and cereal crops. With respect to the rest of the nutrients and the other food groups, existing evidence is inadequate to allow for valid conclusions. Finally, animal feeding experiments indicate that animal health and reproductive performance are slightly improved when they are organically fed. A similar finding has not yet been identified in humans. Several important directions can be highlighted for future research; it seems, however, that despite any differences, a well-balanced diet can equally improve health regardless of its organic or conventional origin.
KW - Agriculture
KW - Animals
KW - Consumer Behavior
KW - Consumer Product Safety
KW - Dietary Fiber/analysis
KW - Dietary Proteins/analysis
KW - Food, Organic/standards
KW - Humans
KW - Meat/analysis
KW - Milk/chemistry
KW - Nutritional Physiological Phenomena
KW - Nutritive Value
KW - Trace Elements/analysis
KW - Vitamins/analysis
U2 - 10.1080/09637480120092071
DO - 10.1080/09637480120092071
M3 - Review
C2 - 12907407
VL - 54
SP - 357
EP - 371
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
SN - 0963-7486
IS - 5
ER -
ID: 297242691