Organic food consumption during pregnancy is associated with different consumer profiles, food patterns and intake: the KOALA Birth Cohort Study

Abstract

ObjectiveTo find out how the consumption of organic food during pregnancy is associated with consumer characteristics, dietary patterns and macro- and micronutrient intakes.DesignCross-sectional description of consumer characteristics, dietary patterns and macro- and micronutrient intakes associated with consumption of organic food during pregnancy.SettingHealthy, pregnant women recruited to a prospective cohort study at midwives’ practices in the southern part of the Netherlands; to enrich the study with participants adhering to alternative lifestyles, pregnant women were recruited through various specific channels.SubjectsParticipants who filled in questionnaires on food frequency in gestational week 34 (n 2786). Participant groups were defined based on the share of organic products within various food types.ResultsConsumers of organic food more often adhere to specific lifestyle rules, such as vegetarianism or anthroposophy, than do participants who consume conventional food only (reference group). Consumption of organic food is associated with food patterns comprising more products of vegetable origin (soya/vegetarian products, vegetables, cereal products, bread, fruits, and legumes) and fewer animal products (milk and meat), sugar and potatoes than consumed in conventional diets. These differences translate into distinct intakes of macro- and micronutrients, including higher retinol, carotene, tocopherol and folate intakes, lower intakes of vitamin D and B12 and specific types of trans-fatty acids in the organic groups. These differences are seen even in groups with low consumption of organic food.ConclusionsVarious consumer characteristics, specific dietary patterns and types of food intake are associated with the consumption of organic food during pregnancy.

A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

“…Regular consumers of organic food are most likely to be female, health-conscious, physically active, and in the higher brackets of education and income than their non-organic consuming counterparts [7,8]. They are also more likely to have a higher ratio of plant to animal foods, with a strong relationship between vegetarian/vegan consumers and organic consumption [7,9]. This consumer group generally has an increased wholefood dietary intake, as a result of both the general ethos of organic consumers (i.e., preference over processed/ultra-processed foods), and restricted use of additives in organic processed foods.…”

To be or not to be for humankind - organic diets revisited for a sustainable development

“…There is a considerable overlap between the food pattern of the organic-type of diet and the New Nordic Diet, which constitutes one of the first top-down attempts to decrease the intake of meat and processed foods, and to increase the consumption of legumes, vegetables, fruit, whole grains, (artic) seafood, nuts and herbs, preferentially of organic production (see [7] and references therein). Interestingly, and at least in the Dutch cohort-study, not only consumers of high amounts organic foods, but also moderate consumers of organic foods exhibited an overall dietary pattern that differed from the standard diet [19]. This means that ca.…”

“…Several European surveys and cohort studies indicate that the decision to purchase organic food goes hand-in-hand with lower consumption of animal-derived products, sugar and ultra-processed foods, as well as with higher consumption of unprocessed foods, including vegetables, fruits and whole grain products. In the Netherlands, an analysis of food frequency questionnaire data revealed that consumption of organic food during pregnancy was associated with a food pattern with more soy/vegetarian products, vegetables, cereal products, bread, fruits and legumes, and fewer animal-derived products (milk and meat), sugar and potatoes [19]. A food pattern with more vegetable food and less sweet and alcoholic beverages, processed meat and milk was also seen in France [8].…”

“…Additional possible effects on health comprise lower prevalence of preeclampsia [24], and of hypospadias [1]. Finally, favourable effects of organic food consumption on body weight [18] and other risk factors for cardiovascular diseases have been reported [2], including on favourable plasma fatty acid composition [19].…”

“…In fact, such expectations have already started to be fulfilled [2]. Moreover, several recent studies indicate that regular consumers of organic products generally follow a diet with a different composition, namely with less ultra-processed industrial foods [27], meat products, refined cereals and sugar [5,8,19,25]. Such a shift in dietary composition is completely opposite to the still on-going sharp rise in the world-wide consumption of ultra-processed foods.…”