Organic foods for children: health or hype

Potential Health Benefits of a Diet Rich in Organic Fruit and Vegetables versus a Diet Based on Conventional Produce: A Systematic Review

CONTEXT

Over the past decade, the production and consumption of organic food (OF) have received increasing interest. Scientific studies have shown better quality of organic fruit and vegetables (FV) in terms of nutrients and pesticide contents, but it appears difficult to conclude if there are potentially greater health benefits of these products compared with conventional food (CF).

OBJECTIVE

To determine whether the current scientific literature demonstrates that a diet rich in organic FV is healthier than 1 based on conventional produce.

METHODS

A systematic search was conducted using the PubMed and Web of Science databases for articles published between January 2003 and December 2022. Articles were analyzed uniformly by 2 reviewer, using a specific template summary sheet, and scored from 1 to 5. The level of evidence and the quality of studies in humans were assessed using the Jadad score and the French National Authority for Health method.

RESULTS

A total of 12 human studies were included. Studies often reported contradictory or even opposite results, with methodological limitations. Only 6 of the 12 studies found significant associations between OF and the health outcomes evaluated.

CONCLUSION

The current data do not enable a firm conclusion about a greater health benefit for a diet rich in FV based on products grown organically compared with conventional farming. There is a paucity of available data and considerable heterogeneity in study designs (participants, exposures, durations, health outcomes, and residual confounding factors). Well-designed interventional studies are required.

Evaluation of Selected Antioxidant Parameters in Ready-to-Eat Food for Infants and Young Children

Infants and young children have diverse dietary needs, so conducting a detailed analysis of the food they consume in terms of antioxidant activity and the content of antioxidant elements is of utmost importance. The aim of the study was to assess the antioxidant properties and the content of Cu (copper), Se (selenium), and Zn (zinc) in baby products. A total of 398 samples of ready-to-eat food consumed by children were tested. To evaluate the antioxidant activity (338 samples, without dairy), the Folin-Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging test (DPPH) were employed to determine the total phenolic content (TPC). For the determination of mineral component content (398 samples), atomic absorption spectrometry (AAS) was used to analyze the levels of Cu and Zn, while inductively coupled plasma mass spectrometry (ICP-MS) was utilized for the quantification of Se. Fruit and vegetable mousses exhibited the highest average total phenolic content (TPC) and the highest percentage of free radical scavenging in the DPPH test. In terms of mineral content, the group of dairy products recorded the highest average levels of Cu and Se, while porridges contained the highest content of Zn. Notably, only organic baby food contained significantly more Zn compared to conventional food (12.2 ± 13.9 mg/kg vs. 10.7 ± 14.4 mg/kg). Ready-to-eat products designed for consumption by children provide antioxidant properties, and the presence of Zn, Cu, and Se can contribute to supporting antioxidant processes.

Characteristics associated with feeding organic foods during complementary feeding: the nationwide Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort

Organic food consumption and its effects on health remain understudied in adults and in children. The aim of this study was to describe family characteristics associated with feeding infants organic foods during the complementary feeding period. The analysis included 9764 children from the French Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort. In addition to telephone interviews conducted at 2, 12 and 24 months, a monthly questionnaire about milk feeding and complementary foods (including organic foods) was completed by parents between 3 and 10 months. Associations between family characteristics and feeding with organic foods during complementary feeding were analysed by multivariable multinomial logistic regression. Overall, 51 % of infants never consumed organic food during the complementary feeding period (up to 10 months), 24 % sometimes, 15 % often and 9 % always or almost always. As compared with infants never fed organic foods, those 'often' or 'always' fed organic foods were born to older mothers, with higher education level or family income, and lower pre-pregnancy BMI. As compared with never-smoking women, women who had stopped smoking before pregnancy were more likely to feed their infant organic foods. Feeding with organic foods was also related to long breast-feeding duration and later introduction to complementary foods. To conclude, associations between feeding with organic foods and family socio-economic position as well as infant feeding practices need to be considered when studying the impact of organic foods on children's health and development.