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Nutrients 2015, 7(10), 8615-8632;

Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)

Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Université Paris 13, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Bobigny F-93017, France
Santé Publique, Hôpital Avicenne, 125 rue de Stalingrad, Bobigny F-93017, France
Department 'Nutrition, Obésité et Risque Thrombotique', Faculté de Médecine, Aix-Marseille Université, INSERM, UMR 1062, INRA 1260, Marseille 13385, France
Author to whom correspondence should be addressed.
Received: 31 July 2015 / Revised: 17 September 2015 / Accepted: 9 October 2015 / Published: 21 October 2015
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In developed countries, the demand for organic products continues to substantially increase each year. However, little information is available regarding the level of consumption of organic food and its relative share of the whole diet. Our aim was to provide, using individual consumption data, a detailed description of organic food consumption among French adults. Conventional and organic intakes were assessed using an organic food frequency questionnaire administered to 28,245 French adults participating in the NutriNet-Santé study. P values of Student t-test or Chi-square for the difference between genders were reported. Less than 12% of the respondents reported never consuming organic food in the past year. Women consumed on average 20% organic food in their whole diet per day while men consumed an average of 18%. The proportion of vegetables consumed that came from organic sources was 31% among women and 28% among men. Overall, the estimate of the contribution of organic food from products of plant origin was higher than that from products of animal origin. Our study provides a framework for the exploration of organic consumption and its correlates and can serve as a basis for future studies investigating relationships between the level of organic food consumption and health outcomes. View Full-Text
Keywords: organic; organic food consumption; dietary intakes; sustainable food organic; organic food consumption; dietary intakes; sustainable food

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Baudry, J.; Méjean, C.; Allès, B.; Péneau, S.; Touvier, M.; Hercberg, S.; Lairon, D.; Galan, P.; Kesse-Guyot, E. Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study). Nutrients 2015, 7, 8615-8632.

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