Salicylic acid in soups prepared from organically and non-organically grown vegetables

Baxter, Gwen; Graham, Allan B.; Lawrence, J. R.; Wiles, D. H.; Paterson, John R.

doi:10.1007/s394-001-8358-x

Cited by 60 publications

(53 citation statements)

References 13 publications

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“…The median contents of salicylic acid in organic vegetable soups were significantly higher (117 vs. 20) than in the compared non-organic ones (Baxter et al, 2001). Organicallygrown tomatoes also have a higher salicylic acid content than conventional ones (Rossi et al, 2008).…”

Section: Other Phytomicronutrientsmentioning

confidence: 76%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

345

215

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-Food security, nutritional quality and safety vary widely around the world. Reaching these three goals is one of the major challenges for the near future. Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food chain and water by persistent pesticide residues, and reduced nutrient and flavor contents through low-cost intensive food production and/or processing. In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed under my coordination an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food. This review is based on the AFSSA report issued and recently published studies. The major points are: 1/ organic plant products contain more dry matter and minerals (Fe, Mg); and contain more anti-oxidant micronutrients such as phenols and salicylic acid, 2/ organic animal products contain more polyunsaturated fatty acids, 3/ data on carbohydrate, protein and vitamin levels are insufficiently documented, 4/ 94-100% of organic food does not contain any pesticide residues, 5/ organic vegetables contain far less nitrates, about 50% less; and 6/ organic cereals contain overall similar levels of mycotoxins as conventional ones. Thus, organic agricultural systems have already proved able to produce food with high quality standards. I propose also improvements of organic production to achieve sustainable food production for humans in the near future. sustainable agriculture / organic agriculture / human food / nutrition / food safety / contaminants / health

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Section: Other Phytomicronutrientsmentioning

confidence: 76%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

345

215

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“…56 57 Brandt et al 28 reported substantially higher contents of defence-related secondary metabolites, represented by phenolic acids; other defence compounds (tannins, alkaloids, chalcones, stilbenes, flavanones and flavanols, hop acids, coumarins and aurones), and total phenolics. The authors estimate, based on a meta-analysis of 65 papers, that if a person changes from consuming exclusively conventional fruit and vegetables to consuming the organic alternatives of the same products in the same amounts, the intake of all secondary metabolites would increase by approximately 12%, and the intake of more specifically defence-related secondary metabolites would increase by approximately 16% 28.…”

Section: Discussionmentioning

confidence: 99%

“…Whether such a difference has health-related implications remains to be shown. Baxter et al 57 showed that soups based on organically grown plants had higher content of salicylic acid than those made from non-organic plants.…”

Section: Discussionmentioning

confidence: 99%

Reduced risk of pre-eclampsia with organic vegetable consumption: results from the prospective Norwegian Mother and Child Cohort Study

et al. 2014

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ObjectiveLittle is known about the potential health effects of eating organic food either in the general population or during pregnancy. The aim of this study was to examine associations between organic food consumption during pregnancy and the risk of pre-eclampsia among nulliparous Norwegian women.DesignProspective cohort study.SettingNorway, years 2002–2008.Participants28 192 pregnant women (nulliparous, answered food frequency questionnaire and general health questionnaire in mid-pregnancy and no missing information on height, body weight or gestational weight gain).Main outcome measureRelative risk was estimated as ORs by performing binary logistic regression with pre-eclampsia as the outcome and organic food consumption as the exposure.ResultsThe prevalence of pre-eclampsia in the study sample was 5.3% (n=1491). Women who reported to have eaten organic vegetables ‘often’ or ‘mostly’ (n=2493, 8.8%) had lower risk of pre-eclampsia than those who reported ‘never/rarely’ or ‘sometimes’ (crude OR=0.76, 95% CI 0.61 to 0.96; adjusted OR=0.79, 95% CI 0.62 to 0.99). The lower risk associated with high organic vegetable consumption was evident also when adjusting for overall dietary quality, assessed as scores on a healthy food pattern derived by principal component analysis. No associations with pre-eclampsia were found for high intake of organic fruit, cereals, eggs or milk, or a combined index reflecting organic consumption.ConclusionsThese results show that choosing organically grown vegetables during pregnancy was associated with reduced risk of pre-eclampsia. Possible explanations for an association between pre-eclampsia and use of organic vegetables could be that organic vegetables may change the exposure to pesticides, secondary plant metabolites and/or influence the composition of the gut microbiota.

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“…Studies using HPLC with alkaline-or acid-hydrolysis and compound validation by MS are preferred for the construction of dietary salicylate databases. Using data from such studies (Swain et al 1985;Venema et al 1996;Baxter et al 2001), together with the application of a semi-quantitative food-frequency questionnaire (Scottish Collaborative Group food-frequency questionnaire version 7.0; Scottish Collaborative Group, 2005) for forty-one individuals (51-71 years), cautiously and provisionally provides estimates for daily intake of 9 . 9 (range 1-31) mg/d; G McNeill, G Munro and GG Duthie, unpublished results).…”

Section: Salicylates In Foods and Dietary Intakesmentioning

confidence: 99%

Is there a role for dietary salicylates in health?

et al. 2006

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Acetylsalicylic acid (aspirinTM; 2-acetoxybenzoic acid) has been used for >100 years for pain relief and to treat inflammatory conditions and fevers. More recently, regular intake has been associated with decreased incidence of certain cancers, particularly colon cancer. After absorption aspirin is very rapidly hydrolysed to salicylic acid (2-hydroxybenzoic acid). The anti-cancer effects of aspirin may be a result of salicylic acid reducing the transcription of prostaglandin H2-synthase and thereby the synthesis of pro-inflammatory and potentially-neoplastic prostaglandins. Salicylic acid is widely present in plants and functions as a hormonal mediator of the systemic acquired resistance response to pathogen attack and environmental stress. Thus, it is present in a large range of fruit, vegetables, herbs and spices of dietary relevance. Consequently, the recognised effect of consuming fruit and vegetables on lowering risk of colon cancer may be partly attributable to salicylates in plant-based foods. The present review discusses which types of fruit and vegetables are the richest source of salicylates and whether they are sufficiently released from the food matrix to modify the key cellular events associated with the pathogenesis of colon cancer.

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Salicylic acid in soups prepared from organically and non-organically grown vegetables

Cited by 60 publications

References 13 publications

Nutritional quality and safety of organic food. A review

Nutritional quality and safety of organic food. A review

Reduced risk of pre-eclampsia with organic vegetable consumption: results from the prospective Norwegian Mother and Child Cohort Study

Is there a role for dietary salicylates in health?

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