Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes

Hoefkens, Christine; Sioen, Isabelle; Baert, Katleen; Meulenaer, Bruno De; Henauw, Stefaan De; Vandekinderen, Isabelle; Devlieghere, Frank; Opsomer, Anne; Verbeke, Wim; Camp, John Van

doi:10.1016/j.fct.2010.07.044

Cited by 31 publications

(21 citation statements)

References 32 publications

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“…In line with our observations, Australian organic food consumers did not show a greater income but had a higher education level [17]. In contrast, in Belgium, organic consumption was positively associated with age and income while a negative association with education was observed [18].…”

Section: Discussionsupporting

confidence: 89%

“…Indeed, while the number of consumers of organic food is markedly rising, limited knowledge is available regarding the nutritional interest and safety of organic food [8]–[11]. Moreover, only small-scale studies have described the profiles of organic consumers [12]–[17] and little information is available regarding their actual food and nutrient intakes [18] or diet-related health indicators [19]–[21].…”

Section: Introductionmentioning

confidence: 99%

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Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study

et al. 2013

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BackgroundLifestyle, dietary patterns and nutritional status of organic food consumers have rarely been described, while interest for a sustainable diet is markedly increasing.MethodsConsumer attitude and frequency of use of 18 organic products were assessed in 54,311 adult participants in the Nutrinet-Santé cohort. Cluster analysis was performed to identify behaviors associated with organic product consumption. Socio-demographic characteristics, food consumption and nutrient intake across clusters are provided. Cross-sectional association with overweight/obesity was estimated using polytomous logistic regression.ResultsFive clusters were identified: 3 clusters of non-consumers whose reasons differed, occasional (OCOP, 51%) and regular (RCOP, 14%) organic product consumers. RCOP were more highly educated and physically active than other clusters. They also exhibited dietary patterns that included more plant foods and less sweet and alcoholic beverages, processed meat or milk. Their nutrient intake profiles (fatty acids, most minerals and vitamins, fibers) were healthier and they more closely adhered to dietary guidelines. In multivariate models (after accounting for confounders, including level of adherence to nutritional guidelines), compared to those not interested in organic products, RCOP participants showed a markedly lower probability of overweight (excluding obesity) (25≤body mass index<30) and obesity (body mass index ≥30): −36% and −62% in men and −42% and −48% in women, respectively (P<0.0001). OCOP participants (%) generally showed intermediate figures.ConclusionsRegular consumers of organic products, a sizeable group in our sample, exhibit specific socio-demographic characteristics, and an overall healthy profile which should be accounted for in further studies analyzing organic food intake and health markers.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study

et al. 2013

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“…At 4 and 7 days of storage, there was an inversion, ie, the highest levels of vitamin C were found in plants from organic cultivation (Table 1). Other researchers have not reported differences in vitamin C content between organic and conventional carrots, tomatoes and potatoes (Hoefkens et al, 2010). Treatment with ozone or chlorine did not induce variations in vitamin C content in organic broccoli on the fi rst day, as compared with the conventional method.…”

Section: Resultsmentioning

confidence: 95%

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Lima

Machado

Oliveira³

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.

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“…The purported health benefits of choosing organic food include reduced exposure to contaminants (48,71,85,96,109,117) or increased nutritional value (48,85,109). Consumers seem to value the lower risk of exposure to contaminants as more important than higher content of nutrients (44).…”

Section: Factors Driving Organic Food Consumptionmentioning

confidence: 99%

Organic Food in the Diet: Exposure and Health Implications

Brantsæter

Ydersbond

Hoppin

et al. 2017

Annu. Rev. Public Health

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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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Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes

Cited by 31 publications

References 32 publications

Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study

Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Organic Food in the Diet: Exposure and Health Implications

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