Can Agricultural Cultivation Methods Influence the Healthfulness of Crops for Foods?

Jensen, Maja Melballe; Jørgensen, Henry; Halekoh, Ulrich; Olesen, Jørgen E.; Lauridsen, Charlotte

doi:10.1021/jf3011323

Cited by 9 publications

(26 citation statements)

References 49 publications

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“…Also, for human health biomarkers, e.g. plasma IgG levels, no evidence of higher value from either of the two farming systems were detected [102]. However, some exceptions as to tocopherol contents were noted in the literature: (i) an overall higher content in total tocochromanol content and a change to a higher tocotrienol/tocopherol ratio were found for organically grown barley as compared to conventionally grown barley [96], (ii) higher contents of α-, and γ-tocopherols in organic plums as compared to conventional plums, especially when grown on natural covered meadow soil [100], and (iii) a higher α-tocopherol content in organic pears as compared to conventionally grown pears [101].…”

Section: Comparison Of Compounds In Organic and Conventional Cropsmentioning

confidence: 99%

Contribution of Organically Grown Crops to Human Health

Johansson

Hussain

Kuktaite

et al. 2014

IJERPH

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An increasing interest in organic agriculture for food production is seen throughout the world and one key reason for this interest is the assumption that organic food consumption is beneficial to public health. The present paper focuses on the background of organic agriculture, important public health related compounds from crop food and variations in the amount of health related compounds in crops. In addition, influence of organic farming on health related compounds, on pesticide residues and heavy metals in crops, and relations between organic food and health biomarkers as well as in vitro studies are also the focus of the present paper. Nutritionally beneficial compounds of highest relevance for public health were micronutrients, especially Fe and Zn, and bioactive compounds such as carotenoids (including pro-vitamin A compounds), tocopherols (including vitamin E) and phenolic compounds. Extremely large variations in the contents of these compounds were seen, depending on genotype, climate, environment, farming conditions, harvest time, and part of the crop. Highest amounts seen were related to the choice of genotype and were also increased by genetic modification of the crop. Organic cultivation did not influence the content of most of the nutritional beneficial compounds, except the phenolic compounds that were increased with the amounts of pathogens. However, higher amounts of pesticide residues and in many cases also of heavy metals were seen in the conventionally produced crops compared to the organic ones. Animal studies as well as in vitro studies showed a clear indication of a beneficial effect of organic food/extracts as compared to conventional ones. Thus, consumption of organic food seems to be positive from a public health point of view, although the reasons are unclear, and synergistic effects between various constituents within the food are likely.

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Section: Comparison Of Compounds In Organic and Conventional Cropsmentioning

confidence: 99%

Contribution of Organically Grown Crops to Human Health

Johansson

Hussain

Kuktaite

et al. 2014

IJERPH

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“…In one carefully conducted crop production experiment, followed by a rat feeding trial, the production system had an apparent effect on plasma-IgG concentrations but not on other markers of nutritional or immune status [ 56 ]. A two-generational rat study based on feed grown in a factorial design (fertilisation x plant protection) of organic and conventional practices revealed that the production system had an effect on several physiological, endocrine and immune parameters in the offspring [ 57 ].…”

Section: Introductionmentioning

confidence: 99%

Human health implications of organic food and organic agriculture: a comprehensive review

et al. 2017

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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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“…In addition, Lauridsen et al compared diets from food products derived from either low fertilizer without pesticides, low fertilizer input with pesticides, or high fertilizer with pesticides and found that serum IgG concentrations were higher in rats from the two low-fertilizer groups than in rats from the high-fertilizer group. In contrast, Jensen et al found that IgG levels were higher in rats eating diets made from conventionally produced crops than from organically produced crops. Other animal studies have observed changes in lymphocyte populations and in lymphocyte function due to cultivation system.…”

Section: Introductionmentioning

confidence: 89%

“…It appears to have arisen from a belief that organically grown foodstuffs have a superior nutrient profile and are healthier than conventionally produced foodstuffs. − The belief of “healthiness” of organic foods is a highly controversial topic in the scientific community. Some literature reviews conclude that organically and conventionally produced foodstuffs are broadly comparable in their nutrient profile, − whereas others conclude that organic produce has higher levels of nutritionally desirable compounds, as well as lower levels of undesirable compounds. − Variation in the nutritional content of foodstuffs have also been found to depend on factors such as harvest year, field location, and time of harvest, and these may be masking the differences between cultivation systems. − However, limited research has been performed to study the potential health effects of organic foodstuffs, and reliable physiological markers or biomarkers are needed to measure the influence on health status.…”

Section: Introductionmentioning

confidence: 99%

“…Other animal studies have observed changes in lymphocyte populations and in lymphocyte function due to cultivation system. In addition, recent epidemiological studies have suggested the “farm effect” from organic farming as a protective result of anthroposophic lifestyle that has been associated with a lower incidence of atopic disorders in young children. − The aforementioned studies indicate that consumption of feed from different cultivation systems can lead to differences in immunological health parameters, and it has been suggested that potential effects of cultivation system are to be found in the immune system of young individuals. , …”

Section: Introductionmentioning

confidence: 99%

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Effect of Maternal Intake of Organically or Conventionally Produced Feed on Oral Tolerance Development in Offspring Rats

Jensen

Halekoh

Stokes

et al. 2013

J. Agric. Food Chem.

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The aim of this study was to investigate the effect of maternal consumption of organically or conventionally produced feed on immunological biomarkers and their offsprings' response to a novel dietary antigen. First-generation rats were fed plant-based diets from two different cultivation systems (organic or conventional) or a chow. Second-generation rats were exposed to ovalbumin (OVA) via their mother's milk and subsequently challenged with OVA after weaning onto the chow diet. In the chow diet group feeding the dams OVA resulted in suppression of the pups' anti-OVA antibody response to the OVA challenge (total OVA-specific IgG was 197 for the OVA-treated chow diet group and 823 for the control chow diet group (arbitrary ELISA units)). In contrast, OVA exposure of the dams from the plant-based dietary groups did not result in a similar suppression. Cultivation system had no effect on the immunological biomarkers, except for a higher spleen prostaglandin E2 (PGE2) concentration in pups originating from dams fed the conventional plant-based diet (223 ng/L) than from those fed the organic plant-based diet (189 ng/L).

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Can Agricultural Cultivation Methods Influence the Healthfulness of Crops for Foods?

Cited by 9 publications

References 49 publications

Contribution of Organically Grown Crops to Human Health

Contribution of Organically Grown Crops to Human Health

Human health implications of organic food and organic agriculture: a comprehensive review

Effect of Maternal Intake of Organically or Conventionally Produced Feed on Oral Tolerance Development in Offspring Rats

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