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Human health implications of organic food and organic agriculture: a comprehensive review

机译：有机食品和有机农业对人类健康的影响：全面回顾

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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.
机译：这篇综述总结了关于有机食品对人类健康影响的现有证据。它在对人类健康重要的参数方面比较了有机食品与传统食品的生产，并讨论了有机管理实践的潜在影响，重点是欧盟条件。食用有机食品可以减少过敏性疾病以及超重和肥胖的风险，但是由于残留的混杂物，有机食品的消费者总体上倾向于更健康的生活方式，因此证据尚无定论。但是，动物实验表明，来自有机或常规生产的相同成分的饲料以不同的方式影响生长和发育。在有机农业中，农药的使用受到限制，而常规水果和蔬菜中的残留物是人类农药暴露的主要来源。流行病学研究报告说，在目前的暴露水平下，某些农药对儿童的认知发展有不利影响，但到目前为止，这些数据尚未用于单个农药的正式风险评估中。有机作物和常规作物之间的成分差异是有限的，例如有机水果和蔬菜中酚类化合物的含量适度较高，有机谷物作物中的镉含量也可能较低。与常规产品相比，有机乳制品，也许还有肉，具有更高的omega-3脂肪酸含量。但是，这些差异可能在营养方面具有重要意义。更令人担忧的是，常规动物生产中普遍使用抗生素作为社会上抗生素耐药性的主要驱动力；有机生产中抗生素的使用强度较低。总体而言，本次审查强调了与有机食品生产相关的几种有据可查的且可能对人类健康的益处，并且这种生产方法的应用可能在常规农业（例如病虫害综合治理）中是有益的。

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