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Organic Food in the Diet: Exposure and Health Implications
Annual Review of Public Health ( IF 21.4 ) Pub Date : 2017-04-06 00:00:00 , DOI: 10.1146/annurev-publhealth-031816-044437
Anne Lise Brantsæter 1 , Trond A. Ydersbond 2 , Jane A. Hoppin 3 , Margaretha Haugen 1 , Helle Margrete Meltzer 1
Affiliation  

The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture “best practices” often being quite close to those of organic.

中文翻译:


饮食中的有机食品:接触和对健康的影响

全球有机食品市场正在迅速增长。这些食品符合生产,处理,加工和销售的有机认证标准。最值得注意的是,禁止使用合成肥料,农药和基因改造。需求增加的主要原因之一是人们认为有机食品比传统食品更环保,更健康。这篇综述提供了有关有机食品的市场数据和消费者偏好的最新信息,并总结了与传统食品相比有机食品的成分差异和健康益处的科学证据。研究表明,对有机食品的支持存在一些差异,包括有益健康的迹象。与传统食品相比,有机食品的农药残留量较低,但这对人体健康的影响尚不清楚。有机食品的消费与健康的生活方式的几个指标密切相关,而常规农业的“最佳实践”往往与有机食品非常接近,因此比较变得更加复杂。

更新日期:2017-04-06
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