Organic food and human health - a review

• Autorzy: Średnicka-Tober D. , Kazimierczak R. , Rembiałkowska E.

Warianty tytułu

PL

Wpływ żywności ekologicznej na zdrowie człowieka - publikacja przeglądowa

• Języki publikacji: EN

Abstrakty

EN

The presented study gives an overview of recently published research investigating the health value of organic foods. Some in vitro studies indicated higher antimutagenic and antioxidant activity, as well as more effective inhibition of cancer cell proliferation by organic compared to conventional foods. Most of the well-designed animal model experiments carried out so far have demonstrated significant differences in weight, growth, fertility, hormonal and immune status of organically versus conventionally fed laboratory animals, but interpretation of the identified differences needs further investigation. Big scale epidemiological studies of human population found negative association between organic food consumption and risk of skin allergies. Another research group has recently reported association of organic diet with lower incidence of non- Hodgkin lymphoma, but no relation between organic food consumption and overall incidence of cancers, soft tissue sarcoma and breast cancer. Findings of very few human intervention studies carried out so far are very ambiguous. On the basis on the currently available data no indisputable conclusions can be drawn. As research results on this topic can undoubtedly count on high societal interest, more comprehensive, well designed animal and human interventions are needed.

PL

Niniejszy artykuł stanowi przegląd literatury naukowej podejmującej temat wpływu żywności ekologicznej na zdrowie człowieka. Wyniki opublikowanych w ostatnich latach badań in vitro wskazują na silniejsze działanie antymutagenne oraz antyoksydacyjne, a także bardziej skuteczne hamowanie proliferacji komórek nowotworowych przez ekstrakty z ekologicznych w porównaniu do konwencjonalnych płodów rolnych. W większości spośród przeprowadzonych dotychczas dobrze zaplanowanych eksperymentów z wykorzystaniem modeli zwierzęcych wykazano istotne różnice w parametrach związanych ze wzrostem i rozwojem, masą ciała, płodnością, a także statusem hormonalnym oraz immunologicznym zwierząt żywionych karmą ekologiczną i konwencjonalną, jednak interpretacja zidentyfikowanych różnic wymaga dalszych badań. Wielkoskalowe badania epidemiologiczne z działem ludzi wykazały ujemną korelację między spożywaniem ekologicznego mleka i ryzykiem wystąpienia alergii skórnych. Inny zespół naukowców stwierdził ujemną zależność między dietą bazującą na produktach ekologicznych i częstotliwością występowania chłoniaka nieziarniczego. Jednocześnie nie stwierdzono jednak związku między konsumpcją żywności ekologicznej a występowaniem nowotworów ogółem, mięsaka tkanek miękkich oraz raka piersi. Wyniki niewielkiej liczby opublikowanych dotychczas badań interwencyjnych z udziałem ludzi nie są jednoznaczne. Na podstawie obecnie dostępnych danych nie można wyciągnać wniosków na temat wpływu żywności ekologicznej na zdrowie. Jako że temat ten stanowi obecnie przedmiot zainteresowania wielu konsumentów, kompleksowe, dobrze zaplanowane badania modelowe oraz badania interwencyjne z udziałem ludzi są niezbędne.

Słowa kluczowe

EN

organic food; organic farming; human health; nutrition; cancer; antioxidants; bioactive compounds

PL

żywność ekologiczna; rolnictwo ekologiczne; zdrowie człowieka; żywienie; nowotwór; antyoksydanty; związki bioaktywne

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2015
• Tom: Vol. 60, nr 4
• Strony: 102--107
• Opis fizyczny: Bibliogr. 53 poz.

Twórcy

autor

Średnicka-Tober D.

• Warsaw University of Life Sciences (WULS-SGGW), Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Chair of Organic Food, ul. Nowoursynowska 159C, 02-776 Warszawa, Poland

autor

Kazimierczak R.

• Warsaw University of Life Sciences (WULS-SGGW), Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Chair of Organic Food, ul. Nowoursynowska 159C, 02-776 Warszawa, Poland

autor

Rembiałkowska E.

• Warsaw University of Life Sciences (WULS-SGGW), Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Chair of Organic Food, ul. Nowoursynowska 159C, 02-776 Warszawa, Poland

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