Systematic review finds no difference in nutritional value of organic vs. conventional foods

Organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs, conclude researchers in a systematic review published in September 2009 in the American Journal of Clinical Nutrition.

With many people believing that organic foods have a higher content of nutrients and thus are healthier than conventionally produced foods, demand for organic produce is on the rise. However, scientists have not been equally convinced that this is the case as the research conducted in the field has not shown consistent results.

In order to assess potential differences in nutrient content between organic and conventional foods, researchers at London School of Hygiene & Tropical Medicine, UK, performed a systematic review of the literature. In such a review, the available scientific literature on the subject of interest is screened and the outcomes of all articles meeting predefined quality criteria analysed in a systematic fashion. Based on the results from such analyses a general evidence-based conclusion can be drawn. In the present review, 162 relevant studies (published 1958-2008) on the content of nutrients and other substances in organic versus conventional foodstuffs were identified, and 55 of these were of satisfactory quality to be included in the review. Studies on both crops and livestock products were considered.

The results of the systematic review only showed a lower nitrogen and higher phosphorus content in organic produce compared to conventionally grown foodstuffs. Contents of the following nutrients or other substances did not differ between the two categories: vitamin C, calcium, potassium, total soluble solids, copper, iron, nitrates, manganese, ash, specific proteins, sodium, plant non-digestible carbohydrates, β-carotene and sulphur.

In an initial phase of the analysis, when all 162 papers were included independently of their quality, organic foods showed higher levels of phytochemicals than did conventionally produced foodstuffs. However, when the quality of the studies was taken into account such association could no longer be detected. The researchers speculate that the differences observed likely resulted from different harvesting times and the use of different fertilisers. They also stated that these differences are unlikely to be of any importance for human health.

In conclusion, organic and conventional foods appeared equal in terms of nutritional value. However, different production methods may give rise to other differences not addressed in this review, e.g. environmental aspects.


Source: EUFIC

Cod liver oil (n-3 fatty acids) as an non-steroidal anti-inflammatory drug sparing agent in rheumatoid arthritis

B. Galarraga, M. Ho, H. M. Youssef, A. Hill, H. McMahon, C. Hall, S. Ogston, G. Nuki, J. J. F. Belch


Objectives. Dose-dependant gastrointestinal and cardiovascular side-effects limit the use of NSAIDs in the management of RA. The n-3 essential fatty acids (EFAs) have previously demonstrated some anti-inflammatory and NSAID-sparing properties. The objective of this study was to determine whether cod liver oil supplementation helps reduce daily NSAID requirement of patients with RA.

Methods. Dual-centre, double-blind placebo-controlled randomized study of 9 months’ duration. Ninety-seven patients with RA were randomized to take either 10 g of cod liver oil containing 2.2 g of n-3 EFAs or air-filled identical placebo capsules. Documentation of NSAID daily requirement, clinical and laboratory parameters of RA disease activity and safety checks were done at 0, 4, 12, 24 and 36 weeks. At 12 weeks, patients were instructed to gradually reduce, and if possible, stop their NSAID intake. Relative reduction of daily NSAID requirement by >30% after 9 months was the primary outcome measure.

Results. Fifty-eight patients (60%) completed the study. Out of 49 patients 19 (39%) in the cod liver oil group and out of 48 patients 5 (10%) in the placebo group were able to reduce their daily NSAID requirement by >30% (P = 0.002, chi-squared test). No differences between the groups were observed in the clinical parameters of RA disease activity or in the side-effects observed.

Conclusions. This study suggests that cod liver oil supplements containing n-3 fatty acids can be used as NSAID-sparing agents in RA patients.

KEY WORDS: RA, Fish oil, n-3 fatty acids, NSAIDs

Fruit and Vegetable Intake and Overall Cancer Risk in the European Prospective Investigation Into Cancer and Nutrition (EPIC)

Background: It is widely believed that cancer can be prevented by high intake of fruits and vegetables. However, inconsistent results from many studies have not been able to conclusively establish an inverse association between fruit and vegetable intake and overall cancer risk.

Methods: We conducted a prospective analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort to assess relationships between intake of total fruits, total vegetables, and total fruits and vegetables combined and cancer risk during 1992–2000. Detailed information on the dietary habit and lifestyle variables of the cohort was obtained. Cancer incidence and mortality data were ascertained, and hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox regression models. Analyses were also conducted for cancers associated with tobacco and alcohol after stratification for tobacco smoking and alcohol drinking.

Results: Of the initial 142 605 men and 335 873 women included in the study, 9604 men and 21 000 women were identified with cancer after a median follow-up of 8.7 years. The crude cancer incidence rates were 7.9 per 1000 person-years in men and 7.1 per 1000 person-years in women. Associations between reduced cancer risk and increased intake of total fruits and vegetables combined and total vegetables for the entire cohort were similar (200 g/d increased intake of fruits and vegetables combined, HR = 0.97, 95% CI = 0.96 to 0.99; 100 g/d increased intake of total vegetables, HR = 0.98, 95% CI = 0.97 to 0.99); intake of fruits showed a weaker inverse association (100 g/d increased intake of total fruits, HR = 0.99, 95% CI = 0.98 to 1.00). The reduced risk of cancer associated with high vegetable intake was restricted to women (HR = 0.98, 95% CI = 0.97 to 0.99). Stratification by alcohol intake suggested a stronger reduction in risk in heavy drinkers and was confined to cancers caused by smoking and alcohol.

Conclusions: A very small inverse association between intake of total fruits and vegetables and cancer risk was observed in this study. Given the small magnitude of the observed associations, caution should be applied in their interpretation.

Autthors:

Paolo Boffetta, Elisabeth Couto, Janine Wichmann, Pietro Ferrari, Dimitrios Trichopoulos, H. Bas Bueno-de-Mesquita, Fränzel J. B. van Duijnhoven, Frederike L. Büchner, Tim Key, Heiner Boeing, Ute Nöthlings, Jakob Linseisen, Carlos A. Gonzalez, Kim Overvad, Michael R. S. Nielsen, Anne Tjønneland, Anja Olsen, Françoise Clavel-Chapelon, Marie-Christine Boutron-Ruault, Sophie Morois, Pagona Lagiou, Androniki Naska, Vassiliki Benetou, Rudolf Kaaks, Sabine Rohrmann, Salvatore Panico, Sabina Sieri, Paolo Vineis, Domenico Palli, Carla H. van Gils, Petra H. Peeters, Eiliv Lund, Magritt Brustad, Dagrun Engeset, José María Huerta, Laudina Rodríguez, Maria-José Sánchez, Miren Dorronsoro, Aurelio Barricarte, Göran Hallmans, Ingegerd Johansson, Jonas Manjer, Emily Sonestedt, Naomi E. Allen, Sheila Bingham, Kay-Tee Khaw, Nadia Slimani, Mazda Jenab, Traci Mouw, Teresa Norat, Elio RiboliAntonia Trichopoulou

O génio de Jamie Olivier

Food Labelling to Advance Better Education for Life

Introducing FLABEL

Here you can find all relevant information and latest news from the EU-funded research consortium that is dedicated for 3 years (2008 – 2011) to establish the role of and identify what can be achieved when communicating nutrition information to consumers via food packaging labels.

Dia do Consumidor - Aprenda a ler rótulos de alimentos pré embalados

O "rótulo" é o "Bilhete de Identidade" de um produto. Além da função publicitária, o rótulo deve veicular informação que ajude o consumidor a fazer uma escolha adequada e a utilizar o produto da forma mais correcta, ao nível de conservação e consumo.
A informação do rótulo deverá ser apresentada de forma completa, verdadeira, esclarecedora e bem clara.

É obrigatório que o rótulo contenha:

Denominação de venda - Designação do produto pelo seu nome comum (bolacha, carne, gelado, ovos, etc.) ou uma descrição compreensiva do alimento; deve incluir indicação do estado físico do produto (líquido, sólido, …) ou do tratamento específico a que foi submetido (fumado, concentrado, reconstituído, pasteurizado, congelado, liofilizado.);

Llista de ingredientes elaborada por ordem ponderal decrescente ;

Quantidade líquida ou quantidade de produto contido na embalagem, expresso em volume ou em massa ;

Prazo de validade é estabelecido pela entidade responsável pela rotulagem - o produtor - e pode ser apresentado de duas formas:

A data limite de consumo é apenas utilizada para produtos que facilmente se deterioram (ex. leite, queijo, etc.) e a expressão utilizada é "Consumir até…", seguida da indicação do dia e do mês;

A data de durabilidade mínima que é aplicada as todos os outros géneros alimentícios através das expressões "Consumir de preferência antes de …" para alimentos quando a data indique o dia (ex. pão de forma, iogurte, …) ou "Consumir preferencialmente antes do fim de…" seguida da indicação do mês e ano, para alimentos com uma duração entre 3 a 18 meses (ex. gelados, congelados, arroz, …), ou simplesmente a indicação do ano para alimentos com uma duração superior a 18 meses (ex. conservas de pescado, mel, …).

Condições especiais de conservação, utilização e modo de emprego. Quando os produtos careçam de especiais cuidados de conservação ou utilização e o seu modo apropriado exija indicações especiais;

Região de origem quando a sua omissão seja susceptível de induzir o comprador em erro quanto à real origem do produto (exemplo: vinho do Porto, pão de Mafra);

Indicação que permita identificar o lote ao qual pertence o alimento.

Nome, firma ou denominação social e morada do produtor, importador ou armazenista, retalhista ou outro vendedor, conforme a entidade responsável pelo lançamento do produto no mercado.

Estão isentos:

Da indicação da data de durabilidade mínima:

- Açúcar;
- Vinho
- Frutos e hortícolas frescos;
- Sal;
- Vinagre;
- Bolos de pastelaria;
- Gelados individuais, etc.

Da indicação da quantidade líquida:

- Os produtos vendidos à peça ou pesados à vista do comprador e sujeitos a perdas consideráveis da sua massa ou volume. Exemplo: alguns tipos de queijo e fruta;

- Os produtos cuja quantidade líquida é inferior a 5gr ou 5ml, com excepção das especiarias e das plantas aromáticas;

- Os produtos habitualmente vendidos por números de unidades, desde que esse número possa facilmente ser contado do exterior ou indicado no respectivo rótulo. Exemplo: ovos.

É obrigatório que o rótulo seja:

Escrito em Português ou, sendo noutra língua, totalmente traduzidas as menções obrigatórias. Exceptua-se a denominação de venda quando não se possa traduzir ou seja internacionalmente consagrada;

As menções obrigatórias devem:

Escritas em caracteres indeléveis, facilmente visíveis e legíveis, em local de evidência e redigidos em termos concretos, claros e precisos, não podendo ser dissimulados ou separados por outras menções ou imagens.

Fonte: Decreto-lei n.º 560/99 de 18 de Dezembro

Ayurvedic medicine and renal calculi.

Kieley S, Dwivedi R, Monga M.

Department of Urologic Surgery, University of Minnesota, Minneapolis, MN 55455, USA.

OBJECTIVE: To explore the supportive evidence for the use of Ayurvedic medicine in the management of existing and recurrent nephrolithiasis. METHOD: Nine Ayurvedic medicines commonly utilized in the management of nephrolithiasis were identified by discussions with Ayurvedic practitioners in India. Mechanistic and clinical studies evaluating the use of these agents were identified using the Medline database and bibliographies suggested by Ayurvedic practitioners. The articles were then critically reviewed and summarized. RESULTS: Four in vitro mechanistic studies, eight animal studies, and seven human trials were identified. Phyllanthus niruri has undergone mechanistic in vitro, animal, and clinical trials that support its impact on calcium oxalate crystallization. Preliminary clinical trials have evaluated the role of Dolichos biflorus and Orthosiphon grandiflorus in the prevention of urolithiasis and fish stone as a method of stone expulsion, yet the treatment effect and mechanism of action remains to be elucidated. CONCLUSION: Ayurvedic medicine holds promise as a complementary approach to the management and prevention of nephrolithiasis. The best studied compound is P. niruri. Further controlled randomized clinical trials are justified to support or refute the potential benefits demonstrated in these initial studies.

PMID: 18620498 [PubMed - indexed for MEDLINE]