Organic foods are foods produced by methods that are compatible with organic farming standards. Standards vary around the world, but organic farming generally displays practices that seek to rotate resources, promote ecological balance, and conserve biodiversity. Organizations that organize organic products may limit the use of certain pesticides and fertilizers in agriculture. In general, organic food is also usually not processed using irradiation, industrial solvents or synthetic food additives.
Currently, the EU, the United States, Canada, Mexico, Japan, and many other countries require manufacturers to obtain special certification to market organic foods within their borders. In the context of this regulation, organic food is produced in a manner consistent with the organic standards established by regional organizations, national governments and international organizations. Although kitchen garden yields may be organic, selling foods with organic labels are regulated by government food security authorities, such as the US Department of Agriculture (USDA) or the European Commission (EC).
There is insufficient evidence in the medical literature to support the claim that organic food is safer or healthier than conventionally grown foods. While there may be some differences in the nutrient and antinutrient content of organic and conventional foods, the variable nature of production and food handling makes it difficult to generalize the results. The claim that organic food tastes better is generally not supported by evidence.
Video Organic food
The meaning and origin of the term
For much of its history, agriculture can be described as organic; only during the 20th century was a large inventory of new products, generally considered not organic, incorporated into food production. The organic farming movement emerged in the 1940s in response to agricultural industrialization.
In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), from the conception of "agriculture as an organism", to describe a holistic, ecologically balanced approach for agriculture - in contrast to what he calls "chemical agriculture," which relies on "imported fertility" and "can not be self-sufficient or organic whole." Early soil scientists also described the differences in soil composition when animal waste is used as "organic", because they contain carbon compounds where superphosphates and nitrogenous haber processes do not. Their use affects each soil humus content. This differs from the scientific usage of the term "organic" in chemistry, which refers to a class of carbon-containing molecules, especially those involved in the chemistry of life. This molecular class includes everything that might be considered edible, and includes most pesticides and toxins, hence the term "organic" and, in particular, the term "inorganic" (sometimes incorrectly used as a contrast by the popular press) as they apply for organic chemistry is a mistake when applied to agriculture, food production, and for the food itself. If used properly in the context of this agricultural science, "organic" refers to a method that is grown and processed, not necessarily the chemical composition of food.
The idea that organic foods can be healthier and better for the environment that originated in the early days of the organic movement as a result of publications such as the 1943 book The Living Soil and Agriculture and Gardening for Health or Illness (1945) ).
In the industrial age, organic gardens reached a modest level of popularity in the United States in the 1950s. In the 1960s, environmentalists and opponents were fighting for organic food, but it was not until the 1970s that the national market for organic food flourished.
Initial consumers interested in organic foods will look for those that are not chemically treated, do not use unapproved pesticides, fresh food or minimally processed foods. They mostly have to buy directly from farmers. Later, "Know your farmer, recognize your food" became the new initiative motto instituted by the USDA in September 2009. The personal definition of what is "organic" is developed through direct experience: by talking to farmers, looking at farming conditions, and agricultural activities. Small farms grow vegetables (and raise livestock) using organic farming practices, with or without certification, and individual consumers monitored. Small health food stores and cooperatives are essential to bring organic food to a wider audience. As organic food demand continues to increase, high-volume sales through mass outlets such as supermarkets quickly replace direct farmer connections. Today, many large agricultural companies have organic divisions. However, for supermarket consumers, food production is not easily observed, and product labeling, such as "certified organic", is reliable. Government regulations and third party inspectors seek guarantees.
In the 1970s, interest in organic food grew with the publication of Silent Spring and the emergence of environmental movements, and also fueled by food-related health concerns such as Alar concerns that emerged in the mid-1980s.
Legal definition
Organic food production is a self-regulated industry with government oversight in several countries, different from private gardening. Currently, the EU, the United States, Canada, Japan, and many other countries require manufacturers to obtain special certification under government-set standards to market organic foods within their borders. In the context of this regulation, foods marketed as organic are produced in a manner consistent with the organic standards established by national governments and international organic industry trade organizations.
In the United States, organic production is managed in accordance with the 1990 Organic Food Production Act (OFPA) and the regulations in Title 7, Section 205 of the Federal Regulatory Rules to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that drive the resource cycle , promote ecological balance, and conserve biodiversity. If livestock is involved, livestock should be maintained with routine access to grasslands and without regular use of antibiotics or growth hormones.
Processed organic foods usually contain only organic ingredients. If non-organic materials are present, at least a certain percentage of total food crops and animal ingredients must be organic (95% in the United States, Canada, and Australia). Organically admitted foods should be free of artificial food additives, and often processed by less artificial methods, materials and conditions, such as chemical maturation, food irradiation, and genetically modified ingredients. Pesticides are allowed as long as they are not synthetic. However, under US federal organic standards, if pests and weeds can not be controlled through management practices, or through organic pesticides and herbicides, "substances included in the National List of synthetic substances that are allowed for use in the production of organic crops can be applied to prevent, suppress , or controlling pests, weeds, or diseases. "Several groups are calling for organic standards to ban nanotechnology on the basis of precautionary principle in the light of unknown nanotechnology risks. The use of nanotechnology-based products in the production of organic foods is prohibited in some jurisdictions (Canada, UK, and Australia) and not regulated in other countries.
To become certified organic products, should be planted and produced in a way that complies with the standards set by the country where they are sold:
- Australia: NASAA Organic Standards
- Canada:
- EU: EU-Eco-regulation
- Sweden: KRAV
- United Kingdom: DEFRA
- Poland: Polish Ecology Association
- Norwegian: Certified Organic Debio
- India: National Program for Organic Production (NPOP)
- Indonesia: BIOCert, run by the Indonesian Ministry of Agriculture.
- Japanese: Standard JAS
- Mexico: Consejo Nacional de ProducciÃÆ'³n OrgÃÆ'¡nica, Sagarpa department
- New Zealand: there are three bodies; BioGro, AsureQuality, and OFNZ
- United States: National Organic Program Standards (NOP)
In the United States, there are four different levels or categories for organic labeling. 1) '100%' Organic: This means that all materials are produced organically. It may also have a USDA seal. 2) 'Organic': At least 95% or more of organic ingredients. 3) 'Made With Organic Ingredients': Contains at least 70% organic matter. 4) 'Less than 70% Organic Materials': Three of the organic materials must be listed under the label material section. In the US, "natural" or "all natural" food labels do not mean that they are produced and processed organically.
Maps Organic food
Public perception
There is widespread public belief that organic food is safer, more nutritious, and tastier than conventional food, which has contributed greatly to the development of organic food culture. Consumers buy organic food for different reasons, including concerns about the impact of conventional farming practices on the environment, human health, and animal welfare.
The most important reason for buying organic food seems to be a belief about the health-giving properties of products and higher nutritional value. This belief is promoted by the organic food industry, and has fueled increased demand for organic food despite higher prices and difficulties in confirming these claimed benefits scientifically. Organic labels also stimulate consumers to see the product as having a more positive nutritional value.
Psychological effects such as the "halo" effect, which is related to the choice and consumption of organic food, are also important motivating factors in the purchase of organic foods. The perception that organic foods are low-calorie foods or healthy foods seems common.
In China the increasing demand for organic products of all kinds, and especially milk, baby food and formula, has been "fueled by a series of food fears, the worst being the death of six children who consumed infant formula mixed with melamine" In 2009 and milk scandals China in 2008, making China the largest organic milk market in the world by 2014. The Pew Research Center survey in 2012 showed that 41% of Chinese consumers consider food security a very big problem, up three times from 12% in 2008.
Taste
There is no good evidence that organic food tastes better than non-organic ones. There is evidence that some organic fruits are drier than conventionally grown fruits; fruits that are slightly drier may also have a stronger flavor due to higher concentrations of taste buds.
Some foods, such as bananas, are picked when immature, cooled to prevent maturation when shipped to the market, and then induced to quickly mature by exposing them to propylene or ethylene, a chemical produced by plants to trigger its own cooking process; because taste and texture change during cooking, this process can affect the quality of the processed fruit.
Chemical composition
Due to the chemical differences in the composition of organic foods grown compared to conventionally grown foods, research has examined the differences in nutrients, antinutrition, and pesticide residues. These studies generally suffer from nuisance variables, and are difficult to generalize because of differences in tests performed, testing methods, and because of the vagaries of agriculture affect the chemical composition of food; these variables include weather variations (season to season and place to place); plant care (fertilizers, pesticides, etc.); soil composition; cultivars used, and in terms of meat and dairy products, parallel variables in animal production. Treatment of foodstuffs after initial collection (whether pasteurized or raw milk), the length of time between harvesting and analysis, as well as transport and storage conditions, also affects the chemical composition of a particular food. In addition, there is evidence that organic products are drier than conventionally grown products; higher content in any chemical category can be explained with higher concentrations than in absolute numbers.
Nutrition
Many people believe that organic foods have higher nutritional content and are thus healthier than conventionally produced foods. However, scientists have not been fully convinced that this is the case because research conducted in the field has not shown consistent results.
A systematic review of 2009 found that organically produced foods were no more rich in vitamins and minerals than conventionally produced foods. The results of a systematic review only show lower nitrogen and higher phosphorus content in the resulting organic than conventionally grown foods. The content of vitamin C, calcium, potassium, total dissolved solids, copper, iron, nitrate, manganese, and sodium do not differ between the two categories.
A survey of scientific literature in 2012 found no significant differences in the content of organic vitamins and conventional plant or animal products, and found that results varied from study to study. Generate reported studies on ascorbic acid (vitamin C) (31 studies), beta-carotene (precursors for vitamin A) (12 studies), and alpha-tocopherol (vitamin E form) (5 studies) content; milk studies reported on beta-carotene (4 studies) and alpha-tocopherol levels (4 studies). Several studies have examined the content of vitamins in meat, but this found no difference in beta-carotene in beef, alpha-tocopherol in pork or beef, or vitamin A (retinol) in beef. The authors analyzed the 11 other nutrients reported in the study of the product. A review of the 2011 literature found that organic foods have higher overall micronutrient content than conventionally produced foods.
Similarly, organic chicken contains higher levels of omega-3 fatty acids than conventional chickens. The authors found no difference in the protein or fat content of conventional and organic raw milk.
The systematic review and meta-analysis of 2016 found that organic meats had saturated and slightly saturated fat and monounsaturated fats such as conventional meat, but higher levels of both overall and n-3 polyunsaturated fatty acids. Other meta-analyzes published in the same year found no significant difference in saturated and monounsaturated fat content between organic milk and conventional milk, but significantly higher than the overall polyunsaturated and n-3 fatty acids in organic milk rather than milk conventional.
Anti-nutritional
The amount of nitrogen content in certain vegetables, especially green leafy vegetables and tubers, is found to be lower when grown organically compared to conventionally. When evaluating environmental toxins such as heavy metals, the USDA has noted that chickens raised organically may have lower arsenic levels. The initial literature review found no significant evidence that arsenic, cadmium or other heavy metals differ significantly between conventional and organic food products. However, the 2014 review finds lower cadmium concentrations, especially in organically grown grains.
Phytochemicals
A 2014 meta-analysis of 343 studies on phytochemical compositions found that organically grown crops had lower cadmium and pesticide residues, and polyphenol concentrations 17% higher than conventionally grown crops. The concentrations of phenolic acids, flavanones, stilbenes, flavones, flavonols, and anthocyanins increased, with flavanones being 69% higher. Studies on the organic plant phytochemical composition have many drawbacks, including the absence of standard measurements and poor reporting on variability, selective data duplication or reporting, publication bias, lack of accuracy in the study comparing the level of pesticide residues in organic and conventional plants, the geographic origin of the sample, and inconsistencies of agricultural and post-harvest methods.
Pesticide residue
The amount of pesticide left in or in the food is called pesticide residue. In the United States, before pesticides can be used on food crops, the U.S. Environmental Protection Agency should determine whether the pesticide can be used without risking human health.
A 2012 meta-analysis determined that detectable pesticide residues were found in 7% of samples of organic products and 38% of conventional product samples. These results are statistically heterogeneous, potentially due to the level of detection of variables used among these studies. Only three studies reported the prevalence of contamination exceeding the maximum allowed; all from the European Union. Meta-analysis of 2014 found that conventionally planted products were four times more likely to have pesticide residues than organically grown crops.
The American Cancer Society has stated that there is no evidence that small quantities of pesticide residues found in conventional foods will increase the risk of cancer, although it recommends washing the fruits and vegetables thoroughly. They also stated that no studies have shown that organic foods reduce the risk of cancer compared to foods grown by conventional farming methods.
The Environmental Protection Agency maintains strict guidelines on pesticide regulation by establishing tolerance to the amount of pesticide residue allowed to be in or on certain foods. Although some residues may be left at harvest, the residue tends to decrease as pesticides break down over time. In addition, because commodities are washed and processed before being sold, the residue is often reduced.
Bacterial contamination
A 2012 meta-analysis determined that the prevalence of contaminated E. coli was not statistically significant (7% in organic products and 6% in conventional products). While bacterial contamination is common among organic and conventional animal products, the difference in the prevalence of bacterial contamination between organic and conventional animal products is also not statistically significant.
Organic meat production requirements
United States
Certification of organic meats in the United States requires that livestock be raised according to USDA organic regulations throughout their lives. This regulation requires that cattle be fed certified organic foods that do not contain animal by-products. Furthermore, organic farm animals can not accept growth hormone or antibiotics, and they should be raised using techniques that protect native species and other natural resources. Irradiation and genetic engineering are not allowed with the production of organic animals. One of the major differences in organic farming protocols is the "grassland rule": the minimum requirements for time in the grasslands are somewhat different by species and between certification bodies, but the common theme is to ask for as much time in the grasslands as possible and make sense..
Health and safety
There is little scientific evidence about the benefits or dangers to human health from a diet high in organic foods, and doing such a rigorous experiment on a very difficult subject. A 2012 meta-analysis notes that "there are no long-term studies of the health outcomes of populations that consume organic foods dominated by conventionally produced food controls for socioeconomic factors, such studies would be expensive to do." A 2009 meta-analysis notes that "most of the articles included did not study human health outcomes directly." In ten studies including (83%), the primary outcome was a change in antioxidant activity.The status and activity of antioxidants is a useful but not directly equate biomarker to the results of health. Of the two remaining articles, one reported reported proxy action of atopic manifestations as a primary health outcome, while another article examined the composition of breastfed fatty acids and possible health benefits for infants from the consumption of different conjugated linoleic amounts of breast milk. In addition, as discussed above, the difficulty in accurately and meaningfully measuring the chemical differences between organic and conventional foods makes it difficult to extrapolate health recommendations based solely on chemical analysis.
By 2012, the scientific consensus is that while "consumers may choose to buy organic fruits, vegetables and meat because they believe they are more nutritious than other foods.... the balance of current scientific evidence does not support this view." Evidence of beneficial health effects from the consumption of rare organic foods, which has led researchers to request longer-term studies again. In addition, studies showing that organic foods may be healthier than conventional foods face significant methodological challenges, such as the correlation between organic food consumption and factors known to promote a healthy lifestyle. When the American Academy of Pediatrics reviews the literature on organic foods in 2012, they found that "current evidence does not support the significant nutritional or deficit benefits of organic eating compared to conventionally grown foods, and there are no good human studies that directly demonstrate the health benefits or disease protection as a result of consuming organic food. "
Consumer security
Pesticide exposure
The main difference between organic and conventional food products is the chemicals involved during production and processing. The residues of these chemicals in food products have a dubious effect on human health. All food products on the market including those containing pesticide residues, antibiotics, growth hormones and other types of chemicals used during production and processing are said to be safe.
Claims of increasing the safety of organic food are mostly focused on pesticide residues. This concern is driven by the fact that "(1) acute, massive exposure to pesticides can cause significant adverse health effects; (2) food products are sometimes contaminated with pesticides, which can cause acute toxicity, and (3) , if not all, commercially purchased foods contain small amounts of agricultural pesticides. "However, as is often noted in the scientific literature:" What does not follow from this, however, is that chronic exposure to the number of traces of pesticides found in foods produces proven toxicity.This possibility is practically impossible to study and measure; Therefore a firm conclusion about the relative safety of organic food has been hampered by difficulties in the design of appropriate studies and a small number of studies that directly compare organic food with conventional foods.
In addition, the Carcinogenic Potential Project, which is part of the US Dangerous Distributed Search Danger Distribution Network (DSSTox), has systemicly tested the carcinogenicity of chemicals, both natural and synthetic, and built publicly available databases for past results ~ 30 year. Their work tries to fill the gap in our scientific knowledge of the carcinogenicity of all chemicals, both natural and synthetic, as the scientists described in the journal Science Science in 1992:
Toxicological examination of synthetic chemicals, without a similar examination of naturally occurring chemicals, has resulted in an imbalance in both the data and the perception of chemical carcinogens. The three points we have discussed show that comparisons must be made with both natural and synthetic chemicals
1) Most of the chemicals exposed to humans occur naturally. Nevertheless, people tend to look at only synthetic chemicals and think about synthetic chemicals as toxins despite the fact that any natural chemical is also toxic at some doses. The average exposure of average Americans to ingredients burned in the diet is ~ 2000 mg, and exposure to natural pesticides (chemicals produced by plants to defend themselves) is ~ 1500 mg. For comparison, the total daily exposure for all synthetic pesticide residues combined was ~0.09 mg. Thus, we estimate that 99.99% of pesticides consumed by humans are natural. Although the exposure to these natural chemicals is much greater, 79% (378 of 479) of the chemicals tested for carcinogenicity in mice and rats are synthetic (ie, not naturally occurring). 2) It is often mistaken to assume that humans have developed defenses against natural chemicals in our diet but not against synthetic chemicals. However, the defenses that have developed are largely generalized rather than specific to certain chemicals; In addition, defense is generally induced and therefore protects well from low doses of synthetic and natural chemicals 3) Due to the toxicology of similar natural and synthetic chemicals, one expects (and finds) the same positive rate for carcinogenicity among synthetic and natural chemicals. The positive rate between chemicals tested in mice and rats was ~ 50%. Therefore, since humans are exposed to more natural than synthetic chemicals (by weight and number), humans are exposed to a very large background of rodent carcinogens, as defined by high-dose tests in rodents. We have shown that although only a small proportion of natural pesticides in plant foods have been tested, 29 of which are rodent carcinogens among 57 tested, occurring in more than 50 common plant foods. It is possible that almost every fruit and vegetable in the supermarket contains natural pesticides that are rodent carcinogens.
Although studies have demonstrated through chemical analysis, as discussed above, that organically grown fruits and vegetables have much lower levels of pesticide residues, the significance of these findings on actual health risk reduction is debatable because conventional foods and organic foods are generally has a pesticide level underneath. guidelines set by the government for what is considered safe. This view has been voiced by the US Department of Agriculture and the UK Food Standards Agency.
A study published by the National Research Council in 1993 determined that for infants and children, the main source of exposure to pesticides is through diet. A study published in 2006 by Lu et al. measured exposure levels of organophosphorus pesticides in 23 schoolchildren before and after replacing their food with organic food. In this study it was found that the level of organophosphorus pesticide exposure fell from a negligible level to undetectable levels when children turned to organic diets, the authors present this reduction as a significant risk reduction. The conclusions presented in Lu et al. criticized in the literature as a case of poor scientific communication.
More specifically, claims associated with pesticide residues increased the risk of infertility or lower sperm counts have not been supported by evidence in the medical literature. Likewise the American Cancer Society (ACS) has stated their official position that "whether organic foods carry a lower cancer risk because they tend to be contaminated by compounds that might cause cancer is largely unknown." Reviews have noted that the risk from microbiological sources or natural toxins tends to be much more significant than the short-term or chronic risks of pesticide residues.
Microbiological contamination
In looking for possible increased risks to the safety of organic food consumption, reviews have found that although there may be an increased risk of microbiological contamination due to increased use of manure as fertilizer from organisms such as E. coli O157: H7 during product production organic, there is little evidence of actual outbreaks that could be positively blamed on organic food production. European Germany E. coli O104: H4 in 2011 is blamed on organic bean sprouts farming.
Economy
Demand for organic food is mainly driven by concerns for personal and environmental health. Global sales of organic food rose by more than 170 per cent since 2002 to more than $ 63 billion in 2011 while certified organic farms remain relatively less than 2 per cent of total agricultural land under production, rising in OECD and EU countries ( which is the majority of organic production) by 35 percent for the same time period. Organic products typically cost 10 to 40 percent more than conventionally produced products that are similar, up to several times the price. Processed organic foods vary in price when compared to their conventional counterparts.
While organic food accounts for 1-2% of total worldwide food production, the organic food sales market is growing rapidly with between 5 and 10 percent of the food market share in the United States according to the Organic Trade Association, significantly surpassing the sales volume growth in conventional food product dollars. World organic food sales jumped from US $ 23 billion in 2002 to $ 63 billion in 2011.
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