Barański Marcin, Srednicka-Tober Dominika, Volakakis Nikolaos, Seal Chris, Sanderson Roy, Stewart Gavin B, Benbrook Charles, Biavati Bruno, Markellou Emilia, Giotis Charilaos, Gromadzka-Ostrowska Joanna, Rembiałkowska Ewa, Skwarło-Sońta Krystyna, Tahvonen Raija, Janovská Dagmar, Niggli Urs, Nicot Philippe, Leifert Carlo
School of Agriculture, Food and Rural Development, Newcastle University,Nafferton Farm, Stocksfield,Northumberland,NE43 7XD,UK.
Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University,Agriculture Building, Kings Road,Newcastle upon TyneNE1 7RU,UK.
Br J Nutr. 2014 Sep 14;112(5):794-811. doi: 10.1017/S0007114514001366. Epub 2014 Jun 26.
Demand for organic foods is partially driven by consumers' perceptions that they are more nutritious. However, scientific opinion is divided on whether there are significant nutritional differences between organic and non-organic foods, and two recent reviews have concluded that there are no differences. In the present study, we carried out meta-analyses based on 343 peer-reviewed publications that indicate statistically significant and meaningful differences in composition between organic and non-organic crops/crop-based foods. Most importantly, the concentrations of a range of antioxidants such as polyphenolics were found to be substantially higher in organic crops/crop-based foods, with those of phenolic acids, flavanones, stilbenes, flavones, flavonols and anthocyanins being an estimated 19 (95 % CI 5, 33) %, 69 (95 % CI 13, 125) %, 28 (95 % CI 12, 44) %, 26 (95 % CI 3, 48) %, 50 (95 % CI 28, 72) % and 51 (95 % CI 17, 86) % higher, respectively. Many of these compounds have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies. Additionally, the frequency of occurrence of pesticide residues was found to be four times higher in conventional crops, which also contained significantly higher concentrations of the toxic metal Cd. Significant differences were also detected for some other (e.g. minerals and vitamins) compounds. There is evidence that higher antioxidant concentrations and lower Cd concentrations are linked to specific agronomic practices (e.g. non-use of mineral N and P fertilisers, respectively) prescribed in organic farming systems. In conclusion, organic crops, on average, have higher concentrations of antioxidants, lower concentrations of Cd and a lower incidence of pesticide residues than the non-organic comparators across regions and production seasons.
对有机食品的需求部分是由消费者认为它们更有营养的观念驱动的。然而，对于有机食品和非有机食品之间是否存在显著的营养差异，科学观点存在分歧，最近的两项综述得出结论认为不存在差异。在本研究中，我们基于343篇同行评审出版物进行了荟萃分析，这些出版物表明有机作物/以作物为基础的食品在成分上存在具有统计学意义和实际意义的差异。最重要的是，发现一系列抗氧化剂如多酚类物质在有机作物/以作物为基础的食品中的浓度显著更高，其中酚酸、黄烷酮、芪类、黄酮、黄酮醇和花青素的浓度估计分别高19%（95%置信区间5%，33%）、69%（95%置信区间13%，125%）、28%（95%置信区间12%，44%）、26%（95%置信区间3%，48%）、50%（95%置信区间28%，72%）和51%（95%置信区间17%，86%）。在饮食干预和流行病学研究中，这些化合物中的许多先前已被证明与降低包括心血管疾病、神经退行性疾病和某些癌症在内的慢性病风险有关。此外，发现常规作物中农药残留的发生率高出四倍，常规作物中有毒金属镉的浓度也显著更高。对于其他一些（如矿物质和维生素）化合物也检测到了显著差异。有证据表明，较高的抗氧化剂浓度和较低的镉浓度与有机农业系统规定的特定农艺措施（如分别不使用矿物氮和磷肥）有关。总之，平均而言，与不同地区和生产季节的非有机对照物相比，有机作物具有更高的抗氧化剂浓度、更低的镉浓度和更低的农药残留发生率。
