Organic Food: Nutritious Food

Dear Colleagues,

Organic food consumption may reduce the risk of allergic disease and 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. There is some evidence that organic food consumption may diminish the risk of pre-eclampsia, hypospadias, cardiovascular diseases, metabolic syndrome, and cancers. Animal experiments suggest that identically composed feed from organic or conventional production influences animal growth and development, especially immune reactivity. 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 higher content of phenolic compounds in organic fruit and vegetables, and also a lower content of cadmium in organic cereal crops. Organic dairy products and meats have a higher content of omega-3 fatty acids compared to conventional products. The massive use of antibiotics in conventional animal production is a key driver of antibiotic resistance in society; antibiotic use is less-intensive in organic production. To summarize –several health benefits result from the organic food/feed consumption, but more scientific evidence is necessary.

Prof. Dr. Ewa Rembialkowska
Guest Editor

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• agricultural crops
• antibiotic resistance
• food safety
• nutrients
• organic food
• pesticide residues