The dietary adequacy of organic vs conventional food consumers
Main Article Content
Keywords
Balanced Diet, Diet Index, Food Choice, Organic Consumers, Conventional Consumers
Abstract
Purpose - Aim of the article is to compare the diet of organic and conventional food consumers in order to assess whether their diet -both in terms of single component and as a whole diet- is balanced and how respectful it is compared to the reference levels for the Italian population.
Design/methodology/approach - A sample of 110 Italian individuals was homogeneously categorized as Conventional, Organic-Weak and Organic-Strong consumers to assess and compare the nutritional adequacy of their diet. Food consumption was self-recorded on diaries structured by meal during three consecutive days in four different periods of the year specifying whether the food eaten was organic or not. A data management system developed by the Italian National Research Institute for Food and Nutrition was used to analyze data. The impact of eating habits on health was assessed by using a national-modified Healthy Food and Nutrient Index (iHFNI).
Findings - Strong-organic subjects show significant higher caloric intake values but lower proteins and lipids compared with the conventional consumers. The diet of organic consumers, especially the strong ones, is characterized by a higher intake of dietary fiber, vitamins, minerals, and fruit and vegetables. A significant higher score of the iHFNI is measured for strong organic consumers. None of the groups shows improper eating habits and are especially away from national recommendations.
Originality/value - First, the originality of the study remains in considering the nutritional profile, based on individual nutrients and on global food diets, together with the type of food consumption choices. Furthermore, rather than being based on a qualitative assessment, the collection of real consumption data based on a detailed diary, and the distinction between strong and weak organic consumers are essential to get more accurate results.
References
(1) Huber M, Rembiałkowskab E, Srednickab D, Bügelc S, and van de Vijvera LPL. Organic food and impact on human health: Assessing the status quo and prospects of research. NJAS - Wageningen Journal of Life Sciences. 2011; 58(3-4):103-109, doi: 10.1016/j.njas.2011.01.004.
(2) European Commission. Organic farming in the EU. A fast growing sector. EU Agricultural Markets Briefs. 2019; 13. Available at: https://ec.europa.eu/info/sites/info/files/food-farming-fisheries/farming/documents/market-brief-organic-farming-in-the-eu_mar2019_en.pdf.
(3) SINAB - Sistema d’Informazione Nazionale sull’Agricoltura Biologica. Bio in cifre 2019. 2019; Available at: www.sinab.it
(4) Goetzke B, Nitzko S, and Spiller. A. Consumption of organic and functional food. A matter of well-being and health? Appetite. 2014; 77:94-103. doi: 10.1016/j.appet.2014.02.012.
(5) Liese AD, Krebs-Smith SM, Subar AF, George SM, Harmon BE, Neuhouser ML, Boushey CJ, Schap TE, and Reedy J. The Dietary Patterns Methods Project: synthesis of findings across cohorts and relevance to dietary guidance. The Journal of Nutrition, 2015; 145:393-402. doi: 10.3945/jn.114.205336.
(6) Reedy J, Krebs-Smith SM, Miller PE, Liese AD, Kahle LL, Park Y, and Subar AF. Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. The Journal of Nutrition. 2014;144(6):881-889. doi: 10.3945/jn.113.189407.
(7) Schwingshackl L, and Hoffmann G. Diet quality as assessed by the Healthy Eating Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension score, and health outcomes: a systematic review and meta-analysis of cohort studies. Journal of the Academy of Nutrition and Dietetics. 2015; 115(5):780-800. doi: 10.1016/j.jand.2014.12.009.
(8) Palupi E, Jayanegara A, Ploeger A, and Kahl J Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis. Journal of the Science of Food and Agriculture. 2012; 92 (14): 2774-2781, doi: 10.1002/jsfa.5639.
(9) Vrček IV, Čepo DV, Rašić D, Peraica M, Žuntar I, Bojić M, Mendaš G. and Medić-Šarić M. A comparison of the nutritional value and food safety of organically and Conventionally produced wheat flours. Food Chemistry. 2014; 143: 522-529, doi: 10.1016/j.foodchem.2013.08.022.
(10) Worthington V. Nutritional quality of organic versus conventional fruits, vegetables, and grains. The Journal of Alternative and Complementary Medicine. 2001; 7 (2): 161-73, doi: 10.1089/107555301750164244.
(11) Agnoli C, Grioni S, Sieri S, Palli D, Masala G, Sacerdote C, Vineis P, Tumino R, Giurdanella MC, Pala V, Berrino F, Mattiello A, Panico S, and Krogh V. Italian Mediterranean Index and risk of colorectal cancer in the Italian section of the EPIC cohort. International Journal of Cancer. 2013; 132: 1404-1411, doi: 10.1002/ijc.27740.
(12) Schuldt JP and Norbert Schwarz. The "organic" path to obesity? Organic claims influence calorie judgments and exercise recommendations. Judgment and Decision Making. 2010; 5 (3):114-150, ISSN 1930-2975.
(13) LARN. Livelli di Assunzione di Riferimento di Nutrenti ed energia per la popolazione italiana. 4th ed. Coordinamento editoriale SINU-INRAN. Ed. SICS. ISBN-13: 978-8890685224. 2014.
(14) Forleo MB, De Boni A, Di Cesare C, Roma R and Salvatori G. Conventional and organic food style in a multidimensional perspective of sustainability. Rivista di Economia Agraria. 2016; 71 (1): 347-357, doi: 10.13128/REA-18653.
(15) Barrena R and Sánchez M. Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market. Spanish Journal of Agricultural Research. 2010; 8 (2): 251-272, doi: 10.5424/sjar/2010082-1178.
(16) Pino G, Peluso A and Guido G. Determinants of regular and occasional consumers’ intentions to buy organic food. The Journal of Consumer Affairs. 2012; 46 (1): 157-169, doi: 10.1111/j.1745-6606.2012.01223.x.
(17) Forleo MB and Di Nocera A. Sustainable choices: from motivations to purchases, from food to the lifestyle. In: de Gennario BC, Nardone G. (Eds.), Sustainaility of the agri-food system: Strategies and Performances. Proceedings of the 50th SIDEA Conference, Lecce, September 26-28, 2014: 71-82. ISBN 978-88-97683-60-5; doi: 10.13140/2.1.2594.6407.
(18) Saba A, Cupellaro E, and Vassallo M. Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy? Public Health Nutrition. 2014; 17 (3): 607-613, doi: 10.1017/S1368980013000116
(19) Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C and Turrini A. The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results in terms of food consumption. Public Health Nutrition. 2009; 12 (12): 2504-2532, doi: 10.1017/S1368980009005035.
(20) Le Donne C, Arcella D, Piccinelli R, Sette S, Berardi D, and Leclercq C. Benefits of the use of a multi-operator data management system for the collection of consumption data through food diaries. Sixth International Conference on Dietary Assessment Methods. Copenhagen April 27–29, 2006. Book of Abstracts, p121, P12-07, available at: http://www.icdam6.dk/filer/Abstracts.pdf (accessed July 2008).
(21) Carnovale E, and Marletta L. Tabelle di composizione degli alimenti. Istituto nazionale della nutrizione, Ed. Edra. ISBN: 88-86457-21-9 EAN: 9788886457217. 2001.
(22) Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HA, Kuczynski KJ, Kahle LL and Krebs-Smith SM. Update of the Healthy Eating Index: HEI-2010. The Journal of the Academy of Nutrition and Dietetics. 2013; 113: 569-580, doi: 10.1016/j.jand.2012.12.016.
(23) Haines PS, Siega-Riz AM and Popkin BM. The Diet Quality Index Revised: a measurement instrument for populations. Journal of the American Dietetic Association. 1999; 99 (6):697-704, doi: 10.1016/S0002-8223(99)00168-6.
(24) Kant AK, Schatzkin A, Graubard BI and Schairer C. A prospective study of Diet Quality Index and mortality in women. The Journal of the American Medical Association. 2000; 283:2109-2115, doi: 10.1001/jama.283.16.2109.
(25) Bazelmans C, De Henauw S, Matthys C, Dramaix M, Kornitzer M, De Backer G and Levêque A. Healthy food and nutrient index and all-cause mortality. European Journal of Epidemiology. 2006; 21:145-152, doi: 10.1007/s10654-005-5699-8.
(26) World Cancer Research Fund / American Institute for Cancer Research. Diet, Nutrition, Physical Activity and Cancer: a Global Perspective. A summary of the Third Expert Report. Continuous Update Project, ISBN 978-1-912259-47-2. 2018
(27) SPSS, Inc. SPSS Version 21 for Windovs. SPSS, Inc. Chicago, IL, USA, 2012
(28) Mie A, Andersen HR, Gunnarsson S, Kahl J, Kesse-Guyot E, Rembiałkowska E, Quaglio G and Grandjean P. Human health implications of organic food and organic agriculture: a comprehensive review. Environ Health. 2017; 16:1-22, doi: 10.1186/s12940-017-0315-4.
(29) Vigar V, Myers S, Oliver C, Arellano J, Robinson S and Leifert C. A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients. 2019; 12 (1): 7, doi: 10.3390/nu12010007.
(30) Sette S, Le Donne C, Piccinelli R, Arcella D, Turrini A and Leclercq, C. The third Italian National Food Consumption Survey, INRAN-SCAI 2005-06--part 1: nutrient intakes in Italy. Nutrition, Metabolism & Cardiovascular Diseases. 2011; 21 (12): 922-932, doi: 10.1016/j.numecd.2010.03.001.
(31) Kushi LH, Doyle C, McCullough M, Rock CL, Demark-Wahnefried W, Bandera EV, Gapstur S, Patel AV, Andrews K and Gansler .T. American Cancer Society Guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA: A cancer journal for clinicians American Cancer Society. 2012; 62: 30-67, doi: 10.3322/caac.20140.
(32) WHO. Preventing non-communicable diseases in the workplace through diet and physical activity. WHO/World Economic Forum report of a joint event. ISBN 978 92 4 159632 9, available at: https://www.who.int/dietphysicalactivity/WHOWEF_report_JAN2008_FINAL.pdf. 2008
(33) García-Meseguer MJ, Cervera Burriel F, Vico García C and Serrano-Urrea R. Adherence to Mediterranean diet in a Spanish university population. Appetite. 2014; 78: 156-164, doi: 10.1016/j.appet.2014.03.020.
(34) Ruitz E, Ávila JM, Valero T, del Pozo S, Rodriguez P, Aranceta-Bartrina J, Gil A, González-Gross M, Ortega RM, Serra-Majem L, et al. Energy Intake, Profile, and Dietary Sources in the Spanish Population: Findings of the ANIBES Study. Nutrients. 2015; 7:4739-4762, doi: 10.3390/nu7064739.
(35) Correa-Rodrígue M, Pocovi G, Schmidt-RioValle J, González-Jiménez E and Rueda-Medina B. Assessment of dietary intake in Spanish university students of health sciences. Endocrinología, Diabetes y Nutrición. 2018; 65:265-273, doi: 10.1016/j.endinu.2018.01.005.
(36) Wang L. Is Dietary Fatty Acid a Risk Factor for Obesity? A Review of the Literature. The North American Journal of Medical Sciences. 2013; 6 (1):16-21, doi:10.7156/najms.2013.0601016
(37) Trichopoulou A, Costacou T, Bamia C and Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. The New England Journal of Medicine. 2003; 348 (26):2599-2608, doi: 10,1056/NEJMoa025039.
(38) Menotti A and Puddu PE. How the Seven Countries Study contributed to the definition and development of the Mediterranean diet concept: a 50-year journey. Nutrition, Metabolism & Cardiovascular Diseases. 2015; 25:245-252, doi: 10.1016/j.numecd.2014.12.001.
(39)Hulshof KF, van Erp-Baart MA, Anttolainen M, Becker W, Church SM, Couet C, Hermann-Kunz E, Kesteloot H, Leth T, Martins I. et al. Intake of fatty acids in Western Europe with emphasis on trans fatty acids: the TRANSFAIR study. European Journal of Clinical Nutrition. 1999; 53:143-157, doi: 10.1038 / sj.ejcn.1600692.
(40) Sala-Vila A, Estruch Rand Ros E. “New Insights into the Role of Nutrition in CVD Prevention”, Current Cardiology Reports. 2015; 17 (5):17-26, doi: 10.1007/s11886-015-0583-y.
(41) Stanhope K, Medici V, Bremer A, Lee V, Lam H, Nunez M, Chen G, Keim N and Havel P. A dose-response study of consuming high-fructose corn syrup-sweetened beverages on lipid/lipoprotein risk factors for cardiovascular disease in young adults. The American Journal of Clinical Nutrition. 2015; 101 (6):1144-1154, doi: 10.3945/ajcn.114.100461
(42) Erinosho T, Pinard C, Nebeling L, Moser R, Shaikh A, Resnicow K, Oh A and Yaroch A. Development and implementation of the National Cancer Institute's Food Attitudes and Behaviors Survey to assess correlates of fruit and vegetable intake in adults. PLoS One. 2015; 10 (2):1-13, doi: 10.1371/journal.pone.0115017.
(43) Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W and Hu, F.B. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. British Medical Journal. 2014; 349:g4490, doi: 10.1136/bmj.g 4490.
(44) Kesse-Guyot E., Péneau S, Méjean C, Szabo de Edelenyi F, Galan P, Hercberg S and Lairon D. Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrient-Santé Cohort Study. PLoS ONE. 2013; 8(10):e76998, doi: 10.1371/journal.pone.0076998.
(45) WHO. Guideline: Sodium intake for adults and children. ISBN 978 92 4 150483 6, available at: https://www.who.int/nutrition/publications/guidelines/sodium_intake_printversion.pdf. 2012.
(46) Tuerk MJ, Fazel N. Zinc deficiency. Current opinion in gastroenterology. 2009; 25:136-143, doi: 10.1097/MOG.0b013e328321b395.
(47) Guiné R, Ferrão AC, Ferreira M, Correia P, Cardoso AP, Duarte J, Rumbak I, Shehata AM, Vittadini E and Papageorgiou M. The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science. 2019; 49 (6):1126-1141, doi: 10.1108/NFS-12-2018-0360
(2) European Commission. Organic farming in the EU. A fast growing sector. EU Agricultural Markets Briefs. 2019; 13. Available at: https://ec.europa.eu/info/sites/info/files/food-farming-fisheries/farming/documents/market-brief-organic-farming-in-the-eu_mar2019_en.pdf.
(3) SINAB - Sistema d’Informazione Nazionale sull’Agricoltura Biologica. Bio in cifre 2019. 2019; Available at: www.sinab.it
(4) Goetzke B, Nitzko S, and Spiller. A. Consumption of organic and functional food. A matter of well-being and health? Appetite. 2014; 77:94-103. doi: 10.1016/j.appet.2014.02.012.
(5) Liese AD, Krebs-Smith SM, Subar AF, George SM, Harmon BE, Neuhouser ML, Boushey CJ, Schap TE, and Reedy J. The Dietary Patterns Methods Project: synthesis of findings across cohorts and relevance to dietary guidance. The Journal of Nutrition, 2015; 145:393-402. doi: 10.3945/jn.114.205336.
(6) Reedy J, Krebs-Smith SM, Miller PE, Liese AD, Kahle LL, Park Y, and Subar AF. Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. The Journal of Nutrition. 2014;144(6):881-889. doi: 10.3945/jn.113.189407.
(7) Schwingshackl L, and Hoffmann G. Diet quality as assessed by the Healthy Eating Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension score, and health outcomes: a systematic review and meta-analysis of cohort studies. Journal of the Academy of Nutrition and Dietetics. 2015; 115(5):780-800. doi: 10.1016/j.jand.2014.12.009.
(8) Palupi E, Jayanegara A, Ploeger A, and Kahl J Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis. Journal of the Science of Food and Agriculture. 2012; 92 (14): 2774-2781, doi: 10.1002/jsfa.5639.
(9) Vrček IV, Čepo DV, Rašić D, Peraica M, Žuntar I, Bojić M, Mendaš G. and Medić-Šarić M. A comparison of the nutritional value and food safety of organically and Conventionally produced wheat flours. Food Chemistry. 2014; 143: 522-529, doi: 10.1016/j.foodchem.2013.08.022.
(10) Worthington V. Nutritional quality of organic versus conventional fruits, vegetables, and grains. The Journal of Alternative and Complementary Medicine. 2001; 7 (2): 161-73, doi: 10.1089/107555301750164244.
(11) Agnoli C, Grioni S, Sieri S, Palli D, Masala G, Sacerdote C, Vineis P, Tumino R, Giurdanella MC, Pala V, Berrino F, Mattiello A, Panico S, and Krogh V. Italian Mediterranean Index and risk of colorectal cancer in the Italian section of the EPIC cohort. International Journal of Cancer. 2013; 132: 1404-1411, doi: 10.1002/ijc.27740.
(12) Schuldt JP and Norbert Schwarz. The "organic" path to obesity? Organic claims influence calorie judgments and exercise recommendations. Judgment and Decision Making. 2010; 5 (3):114-150, ISSN 1930-2975.
(13) LARN. Livelli di Assunzione di Riferimento di Nutrenti ed energia per la popolazione italiana. 4th ed. Coordinamento editoriale SINU-INRAN. Ed. SICS. ISBN-13: 978-8890685224. 2014.
(14) Forleo MB, De Boni A, Di Cesare C, Roma R and Salvatori G. Conventional and organic food style in a multidimensional perspective of sustainability. Rivista di Economia Agraria. 2016; 71 (1): 347-357, doi: 10.13128/REA-18653.
(15) Barrena R and Sánchez M. Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market. Spanish Journal of Agricultural Research. 2010; 8 (2): 251-272, doi: 10.5424/sjar/2010082-1178.
(16) Pino G, Peluso A and Guido G. Determinants of regular and occasional consumers’ intentions to buy organic food. The Journal of Consumer Affairs. 2012; 46 (1): 157-169, doi: 10.1111/j.1745-6606.2012.01223.x.
(17) Forleo MB and Di Nocera A. Sustainable choices: from motivations to purchases, from food to the lifestyle. In: de Gennario BC, Nardone G. (Eds.), Sustainaility of the agri-food system: Strategies and Performances. Proceedings of the 50th SIDEA Conference, Lecce, September 26-28, 2014: 71-82. ISBN 978-88-97683-60-5; doi: 10.13140/2.1.2594.6407.
(18) Saba A, Cupellaro E, and Vassallo M. Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy? Public Health Nutrition. 2014; 17 (3): 607-613, doi: 10.1017/S1368980013000116
(19) Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C and Turrini A. The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results in terms of food consumption. Public Health Nutrition. 2009; 12 (12): 2504-2532, doi: 10.1017/S1368980009005035.
(20) Le Donne C, Arcella D, Piccinelli R, Sette S, Berardi D, and Leclercq C. Benefits of the use of a multi-operator data management system for the collection of consumption data through food diaries. Sixth International Conference on Dietary Assessment Methods. Copenhagen April 27–29, 2006. Book of Abstracts, p121, P12-07, available at: http://www.icdam6.dk/filer/Abstracts.pdf (accessed July 2008).
(21) Carnovale E, and Marletta L. Tabelle di composizione degli alimenti. Istituto nazionale della nutrizione, Ed. Edra. ISBN: 88-86457-21-9 EAN: 9788886457217. 2001.
(22) Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HA, Kuczynski KJ, Kahle LL and Krebs-Smith SM. Update of the Healthy Eating Index: HEI-2010. The Journal of the Academy of Nutrition and Dietetics. 2013; 113: 569-580, doi: 10.1016/j.jand.2012.12.016.
(23) Haines PS, Siega-Riz AM and Popkin BM. The Diet Quality Index Revised: a measurement instrument for populations. Journal of the American Dietetic Association. 1999; 99 (6):697-704, doi: 10.1016/S0002-8223(99)00168-6.
(24) Kant AK, Schatzkin A, Graubard BI and Schairer C. A prospective study of Diet Quality Index and mortality in women. The Journal of the American Medical Association. 2000; 283:2109-2115, doi: 10.1001/jama.283.16.2109.
(25) Bazelmans C, De Henauw S, Matthys C, Dramaix M, Kornitzer M, De Backer G and Levêque A. Healthy food and nutrient index and all-cause mortality. European Journal of Epidemiology. 2006; 21:145-152, doi: 10.1007/s10654-005-5699-8.
(26) World Cancer Research Fund / American Institute for Cancer Research. Diet, Nutrition, Physical Activity and Cancer: a Global Perspective. A summary of the Third Expert Report. Continuous Update Project, ISBN 978-1-912259-47-2. 2018
(27) SPSS, Inc. SPSS Version 21 for Windovs. SPSS, Inc. Chicago, IL, USA, 2012
(28) Mie A, Andersen HR, Gunnarsson S, Kahl J, Kesse-Guyot E, Rembiałkowska E, Quaglio G and Grandjean P. Human health implications of organic food and organic agriculture: a comprehensive review. Environ Health. 2017; 16:1-22, doi: 10.1186/s12940-017-0315-4.
(29) Vigar V, Myers S, Oliver C, Arellano J, Robinson S and Leifert C. A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients. 2019; 12 (1): 7, doi: 10.3390/nu12010007.
(30) Sette S, Le Donne C, Piccinelli R, Arcella D, Turrini A and Leclercq, C. The third Italian National Food Consumption Survey, INRAN-SCAI 2005-06--part 1: nutrient intakes in Italy. Nutrition, Metabolism & Cardiovascular Diseases. 2011; 21 (12): 922-932, doi: 10.1016/j.numecd.2010.03.001.
(31) Kushi LH, Doyle C, McCullough M, Rock CL, Demark-Wahnefried W, Bandera EV, Gapstur S, Patel AV, Andrews K and Gansler .T. American Cancer Society Guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA: A cancer journal for clinicians American Cancer Society. 2012; 62: 30-67, doi: 10.3322/caac.20140.
(32) WHO. Preventing non-communicable diseases in the workplace through diet and physical activity. WHO/World Economic Forum report of a joint event. ISBN 978 92 4 159632 9, available at: https://www.who.int/dietphysicalactivity/WHOWEF_report_JAN2008_FINAL.pdf. 2008
(33) García-Meseguer MJ, Cervera Burriel F, Vico García C and Serrano-Urrea R. Adherence to Mediterranean diet in a Spanish university population. Appetite. 2014; 78: 156-164, doi: 10.1016/j.appet.2014.03.020.
(34) Ruitz E, Ávila JM, Valero T, del Pozo S, Rodriguez P, Aranceta-Bartrina J, Gil A, González-Gross M, Ortega RM, Serra-Majem L, et al. Energy Intake, Profile, and Dietary Sources in the Spanish Population: Findings of the ANIBES Study. Nutrients. 2015; 7:4739-4762, doi: 10.3390/nu7064739.
(35) Correa-Rodrígue M, Pocovi G, Schmidt-RioValle J, González-Jiménez E and Rueda-Medina B. Assessment of dietary intake in Spanish university students of health sciences. Endocrinología, Diabetes y Nutrición. 2018; 65:265-273, doi: 10.1016/j.endinu.2018.01.005.
(36) Wang L. Is Dietary Fatty Acid a Risk Factor for Obesity? A Review of the Literature. The North American Journal of Medical Sciences. 2013; 6 (1):16-21, doi:10.7156/najms.2013.0601016
(37) Trichopoulou A, Costacou T, Bamia C and Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. The New England Journal of Medicine. 2003; 348 (26):2599-2608, doi: 10,1056/NEJMoa025039.
(38) Menotti A and Puddu PE. How the Seven Countries Study contributed to the definition and development of the Mediterranean diet concept: a 50-year journey. Nutrition, Metabolism & Cardiovascular Diseases. 2015; 25:245-252, doi: 10.1016/j.numecd.2014.12.001.
(39)Hulshof KF, van Erp-Baart MA, Anttolainen M, Becker W, Church SM, Couet C, Hermann-Kunz E, Kesteloot H, Leth T, Martins I. et al. Intake of fatty acids in Western Europe with emphasis on trans fatty acids: the TRANSFAIR study. European Journal of Clinical Nutrition. 1999; 53:143-157, doi: 10.1038 / sj.ejcn.1600692.
(40) Sala-Vila A, Estruch Rand Ros E. “New Insights into the Role of Nutrition in CVD Prevention”, Current Cardiology Reports. 2015; 17 (5):17-26, doi: 10.1007/s11886-015-0583-y.
(41) Stanhope K, Medici V, Bremer A, Lee V, Lam H, Nunez M, Chen G, Keim N and Havel P. A dose-response study of consuming high-fructose corn syrup-sweetened beverages on lipid/lipoprotein risk factors for cardiovascular disease in young adults. The American Journal of Clinical Nutrition. 2015; 101 (6):1144-1154, doi: 10.3945/ajcn.114.100461
(42) Erinosho T, Pinard C, Nebeling L, Moser R, Shaikh A, Resnicow K, Oh A and Yaroch A. Development and implementation of the National Cancer Institute's Food Attitudes and Behaviors Survey to assess correlates of fruit and vegetable intake in adults. PLoS One. 2015; 10 (2):1-13, doi: 10.1371/journal.pone.0115017.
(43) Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W and Hu, F.B. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. British Medical Journal. 2014; 349:g4490, doi: 10.1136/bmj.g 4490.
(44) Kesse-Guyot E., Péneau S, Méjean C, Szabo de Edelenyi F, Galan P, Hercberg S and Lairon D. Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrient-Santé Cohort Study. PLoS ONE. 2013; 8(10):e76998, doi: 10.1371/journal.pone.0076998.
(45) WHO. Guideline: Sodium intake for adults and children. ISBN 978 92 4 150483 6, available at: https://www.who.int/nutrition/publications/guidelines/sodium_intake_printversion.pdf. 2012.
(46) Tuerk MJ, Fazel N. Zinc deficiency. Current opinion in gastroenterology. 2009; 25:136-143, doi: 10.1097/MOG.0b013e328321b395.
(47) Guiné R, Ferrão AC, Ferreira M, Correia P, Cardoso AP, Duarte J, Rumbak I, Shehata AM, Vittadini E and Papageorgiou M. The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science. 2019; 49 (6):1126-1141, doi: 10.1108/NFS-12-2018-0360
Article Sidebar
Published
Jul 2, 2021
Article Details
How to Cite
1.
Salvatori G, Forleo MB, Martino F, Di Iuorio E, Piccinelli R, Di Cesare C. The dietary adequacy of organic vs conventional food consumers. Progr Nutr [Internet]. 2021 Jul. 2 [cited 2024 Dec. 26];23(2):e2021067. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10111
Issue
Section
Original articles
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
1.
Salvatori G, Forleo MB, Martino F, Di Iuorio E, Piccinelli R, Di Cesare C. The dietary adequacy of organic vs conventional food consumers. Progr Nutr [Internet]. 2021 Jul. 2 [cited 2024 Dec. 26];23(2):e2021067. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10111
