Different studies have evaluated the health effects of organic food consumption, suggesting a lower incidence of:
l Otitis media in children: in a study regarding exposure to pesticides during pregnancy, the risk of otitis media in children up to 2 years of age was lower in mothers who consumed organic products during pregnancy.
l Infertility in men, which could be due to altered sperm volume.
l Pregnancy loss: in a study of exposure to fruits and vegetables with pesticides, greater pregnancy loss was observed in women with higher intakes of these foods.
l Preeclampsia: In a cohort study in Norway, women who regularly consumed organic vegetables had a lower risk of pre-eclampsia compared to those with infrequent consumption. No difference was observed with other groups of organic foods, nor when considering a combined index of consumption of organic foods.
l Cancer: apparently associated with the effect of agrochemicals (carcinogenic effect of pesticides) Two longitudinal studies have evaluated the effect of organic foods on the development of cancer. In the NutriNet cohort (prospective study in the French adult population, from May 2009 to November 2016), it was found that individuals with a higher organic food consumption score had a lower risk of cancer, non-Hodgkin’s lymphoma, breast cancer in the postmenopause and less association of Ca. in obese patients with metabolic disorders. However, an association was only found for non-Hodgkin lymphoma in a longitudinal study in the UK.
l Overweight and obesity in adults. Guyot, Baudry et al. In 2017, they prospectively evaluated the association of the frequency of organic food consumption and its relationship with the change in body weight, risk of overweight and obesity. They analyzed data from 62,224 participants from the NutriNetSanté cohort (78% women, mean age = 45 years, with follow-up between 1 to 3 years) with information on the frequency of consumption of organic foods, dietary intake and anthropometric data, and found an effect protector of the frequency of consumption by organic foods with respect to the risk of overweight and obesity that depends on the general quality of the diet.
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