Update on Organics

Consumer interest in organic products continues to grow on a global level. A recent article revealed some new statistics regarding consumer spending for organics. Data from the United Kingdom (UK) Soil Association revealed that in 2006, UK consumers spent $3.7 billion on organic products. Organic farming in countries such as India, China, and Russia now accounts for approximately 4.1 million hectares, according to the United Nation's Food and Agricultural Association. The Organic Trade Association estimates that in the United States, sales of organic products are expected to top $25 billion in 2008.

Consumers purchase organic products for their own personal reasons. A few include supporting the local farmer, which can also reduce fuel and transportation costs, reduction of chemicals and pesticides in the products they consume, and for their own lifestyle.

When it comes to nutrition content, studies reveal differing results between organic and conventionally grown produce. In the August 2008 Society of Chemical Industry's (SCI) Journal of Science of Food and Agriculture, a study conducted at the University of Copenhagen revealed that organic produce has no more nutritional benefit than conventionally farmed produce. The researchers studied five crops including carrots, kale, mature peas, apples and potatoes. Study leader Dr. Susanne Bugel stated, "No systematic differences between cultivation systems representing organic and conventional production methods were found across the five crops so the study does not support the belief that organically grown foodstuffs generally contain more major trace elements than conventionally grown foodstuffs."

Other studies, however, revealed organic produce contained more vitamin C, iron, magnesium, phosphorus, phenolic compounds/phytochemicals, and amino acids than conventionally grown produce. While the data may seem conflicting, keep in mind one thing is for sure about produce: fruits and vegetables do contain vitamins, minerals, fiber, flavor, texture, color and certain compounds that cannot be replicated in pill form. Along with nutrition they add pleasure to our meals and eating experience. More definitive data will be revealed over time regarding specifics.

Over the years, research has also revealed some produce tends to contain higher levels of pesticide residue. A few of these include apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, and strawberries. Additionally, if produce with edible skin or any type of leafy green is on the menu, organic may be the safer product to purchase in regards to pesticide residue. Some fruits and vegetables with fewer pesticide residue levels include asparagus, avocado, bananas, broccoli, cauliflower, sweet corn, kiwi, mango, onions, papaya, peas, and pineapple. The jury is still out on whether organic farming is any better for the environment than conventional methods. Time will tell. Either way, interest and consumption on organic products continues to grow.
Additional Sources:

1. Neubauer, S., Versteegen, M. Organic foods: Are they a safer, healthier alternative? Nutrition in Complementary Care, 2008, Vol. 11 (2), 21, 24-31.

2. Murray, M., Pizzorno, J., & Pizzorno, L. The Encyclopedia of Healing Foods, Atria Books, 2005: 74.

A New Science: Nutritional Genomics

Scientists are continually finding evidence of how our bodies are designed and somewhat destined. Each of us possesses our own unique DNA. It’s what makes up our genetic blueprint. The study of human genetics continues to reveal just how unique each individual is and their genetic make-up. Another exciting outcome of nutrition research and science is the study of Nutritional Genomics, which includes nutrigenomics, and nutrigenetics. According to Ruth DeBusk, Ph.D., R.D., co-author of It’s Not Just Your Genes, “Nutrigenomics is about the individual’s environment acting on the genes and nutrigenetics is about genes acting on the individual’s environment, which include nutrition and lifestyle.” The research on this subject is looking at methods to “…define the best match between our food choices and our genetic makeup, providing a solid foundation upon which to base diet related disease interventions and health promotion approaches…dietary components, as functional foods or dietary supplements, will be used to increase or decrease the expression of particular genes to improve health.” Our genes interact and react to what we put into our bodies. Food is one of a number of environmental factors that plays a part in this process. This new science is expected to ultimately allow us to match our genetic makeup and the types of food and lifestyle choices that will keep us healthiest. It is similar to some tests that have been around for different types of hyperlipidemia (elevated blood fat levels), and cancer(s). Nutritional genomics is a relatively new science, so stay tuned for more information. A few websites for additional information include www.mycellf.com, www.gdx.net, www.ilgenetics.com If you do have yourself tested and results show you may benefit with nutrition and lifestyle intervention, consult your healthcare provider and a Registered Dietitian for assistance. In 2008, the Genetic Information Nondiscrimination Act (GINA) was signed into law. This Act “…will protect Americans against discrimination based on their genetic information when it comes to health insurance and employment…and will pave the way for people to take full advantage of the promise of personalized medicine without fear of discrimination.” For more information, go to http://www.genome.gov/27026050