Mie Axel, Andersen Helle Raun, Gunnarsson Stefan, Kahl Johannes, Kesse-Guyot Emmanuelle, Rembiałkowska Ewa, Quaglio Gianluca, Grandjean Philippe
Karolinska Institutet, Department of Clinical Science and Education, Södersjukhuset, 11883, Stockholm, Sweden.
Swedish University of Agricultural Sciences (SLU), Centre for Organic Food and Farming (EPOK), Ultuna, Sweden.
Environ Health. 2017 Oct 27;16(1):111. doi: 10.1186/s12940-017-0315-4.
This review summarises existing evidence on the impact of organic food on human health. It compares organic vs. conventional food production with respect to parameters important to human health and discusses the potential impact of organic management practices with an emphasis on EU conditions. Organic food consumption may reduce the risk of allergic disease and of overweight and obesity, but the evidence is not conclusive due to likely residual confounding, as consumers of organic food tend to have healthier lifestyles overall. However, animal experiments suggest that identically composed feed from organic or conventional production impacts in different ways on growth and development. In organic agriculture, the use of pesticides is restricted, while residues in conventional fruits and vegetables constitute the main source of human pesticide exposures. Epidemiological studies have reported adverse effects of certain pesticides on children's cognitive development at current levels of exposure, but these data have so far not been applied in formal risk assessments of individual pesticides. Differences in the composition between organic and conventional crops are limited, such as a modestly higher content of phenolic compounds in organic fruit and vegetables, and likely also a lower content of cadmium in organic cereal crops. Organic dairy products, and perhaps also meats, have a higher content of omega-3 fatty acids compared to conventional products. However, these differences are likely of marginal nutritional significance. Of greater concern is the prevalent use of antibiotics in conventional animal production as a key driver of antibiotic resistance in society; antibiotic use is less intensive in organic production. Overall, this review emphasises several documented and likely human health benefits associated with organic food production, and application of such production methods is likely to be beneficial within conventional agriculture, e.g., in integrated pest management.
本综述总结了关于有机食品对人类健康影响的现有证据。它在对人类健康至关重要的参数方面比较了有机食品与传统食品生产，并讨论了有机管理实践的潜在影响，重点是欧盟的情况。食用有机食品可能会降低患过敏性疾病以及超重和肥胖的风险，但由于可能存在残余混杂因素，证据并不确凿，因为有机食品消费者总体上往往有更健康的生活方式。然而，动物实验表明，来自有机或传统生产的成分相同的饲料对生长和发育的影响方式不同。在有机农业中，农药的使用受到限制，而传统水果和蔬菜中的残留物是人类接触农药的主要来源。流行病学研究报告了某些农药在当前接触水平下对儿童认知发育的不利影响，但这些数据迄今尚未应用于个别农药的正式风险评估。有机作物和传统作物之间的成分差异有限，例如有机水果和蔬菜中酚类化合物的含量略高，有机谷类作物中的镉含量可能也较低。与传统产品相比，有机乳制品以及肉类可能也含有更高含量的欧米伽-3脂肪酸。然而，这些差异可能在营养方面意义不大。更令人担忧的是传统动物生产中普遍使用抗生素，这是社会上抗生素耐药性的关键驱动因素；有机生产中抗生素的使用强度较低。总体而言，本综述强调了与有机食品生产相关的一些已记录的以及可能对人类健康有益的方面，并且这种生产方法的应用在传统农业中可能是有益的，例如在综合虫害管理中。
