another take on :organic

[Guest guest]

http://www.cbsnews.com/stories/2004/06/04/earlyshow/saturday/main621174.shtml

[Guest guest]

>

>

http://www.cbsnews.com/stories/2004/06/04/earlyshow/saturday/main6211

74.shtm

In the fastmoving world of nutritional science, we should try to get

the freshest papers

http://tinyurl.com/s64ce

Organic food: buying more safety or just peace of mind? A critical

review of the literature.

Magkos F, Arvaniti F, Zampelas A.

Laboratory of Nutrition and Clinical Dietetics, Department of

Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave,

Kallithea, Athens, 176 71, Greece.

Consumer concern over the quality and safety of conventional food

has intensified in recent years, and primarily drives the increasing

demand for organically grown food, which is perceived as healthier

and safer. Relevant scientific evidence, however, is scarce, while

anecdotal reports abound. Although there is an urgent need for

information related to health benefits and/or hazards of food

products of both origins, generalized conclusions remain tentative

in the absence of adequate comparative data. Organic fruits and

vegetables can be expected to contain fewer agrochemical residues

than conventionally grown alternatives; yet, the significance of

this difference is questionable, inasmuch as actual levels of

contamination in both types of food are generally well below

acceptable limits. Also, some leafy, root, and tuber organic

vegetables appear to have lower nitrate content compared with

conventional ones, but whether or not dietary nitrate indeed

constitutes a threat to human health is a matter of debate. On the

other hand, no differences can be identified for environmental

contaminants (e.g. cadmium and other heavy metals), which are likely

to be present in food from both origins. With respect to other food

hazards, such as endogenous plant toxins, biological pesticides and

pathogenic microorganisms, available evidence is extremely limited

preventing generalized statements. Also, results for mycotoxin

contamination in cereal crops are variable and inconclusive; hence,

no clear picture emerges. It is difficult, therefore, to weigh the

risks, but what should be made clear is that 'organic' does not

automatically equal 'safe.' Additional studies in this area of

research are warranted. At our present state of knowledge, other

factors rather than safety aspects seem to speak in favor of organic

food.

PMID: 16403682 [PubMed - in process]

Mike

[Guest guest]

>

>

http://www.cbsnews.com/stories/2004/06/04/earlyshow/saturday/main6211

74.shtm

In the fastmoving world of nutritional science, we should try to get

the freshest papers

http://tinyurl.com/s64ce

Organic food: buying more safety or just peace of mind? A critical

review of the literature.

Magkos F, Arvaniti F, Zampelas A.

Laboratory of Nutrition and Clinical Dietetics, Department of

Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave,

Kallithea, Athens, 176 71, Greece.

Consumer concern over the quality and safety of conventional food

has intensified in recent years, and primarily drives the increasing

demand for organically grown food, which is perceived as healthier

and safer. Relevant scientific evidence, however, is scarce, while

anecdotal reports abound. Although there is an urgent need for

information related to health benefits and/or hazards of food

products of both origins, generalized conclusions remain tentative

in the absence of adequate comparative data. Organic fruits and

vegetables can be expected to contain fewer agrochemical residues

than conventionally grown alternatives; yet, the significance of

this difference is questionable, inasmuch as actual levels of

contamination in both types of food are generally well below

acceptable limits. Also, some leafy, root, and tuber organic

vegetables appear to have lower nitrate content compared with

conventional ones, but whether or not dietary nitrate indeed

constitutes a threat to human health is a matter of debate. On the

other hand, no differences can be identified for environmental

contaminants (e.g. cadmium and other heavy metals), which are likely

to be present in food from both origins. With respect to other food

hazards, such as endogenous plant toxins, biological pesticides and

pathogenic microorganisms, available evidence is extremely limited

preventing generalized statements. Also, results for mycotoxin

contamination in cereal crops are variable and inconclusive; hence,

no clear picture emerges. It is difficult, therefore, to weigh the

risks, but what should be made clear is that 'organic' does not

automatically equal 'safe.' Additional studies in this area of

research are warranted. At our present state of knowledge, other

factors rather than safety aspects seem to speak in favor of organic

food.

PMID: 16403682 [PubMed - in process]

Mike