info:oai:orgprints.org:1486info:ofi/fmt:xml:xsd:oai_dc Investigations of organic food and health Brandt, Dr. Kirsten Kristensen, Erik Steen Food security, food quality and human health Indicators and other value-laden measures Consumer issues Numerous studies have attempted to elucidate if there is a difference in the effect on human health, between food produced according to the organic standards compared with conventionally produced food. While many studies support a few general trends of differences in food composition, none have provided any conclusive evidence for differences in the effects on human health. Most of the studies have been inadequate in size or focus to allow any definitive conclusions. The major problem is the complexity of the issue, and the general paucity of knowledge about the impact of food on health, which means that it is virtually impossible to tackle all relevant uncertainties in any one study. Instead a whole range of different types of studies are needed to provide a conclusion. Presently, a study is in progress, which attempts to provide some of the missing key information on this issue. This study comprises controlled cultivation of plants in three different models of growing systems for two years, and feeding rats for 3 generations on diets composed of these plants. It will show if food from different growing systems can result in differences in health of rats, and if so, which aspects of health are affected. However, if differences are found, subsequent studies will be necessary to determine the applicability and possible consequences for human health. Still, together with other existing and planned studies it might soon be possible to determine some of the consequences for human health of the methods used for food production. This could result in increased demand for organic food, and it could at the same time lead to changes in the farming methods in either organic or conventional production systems. In any case, this type of research will improve crucial aspects of the knowledge base, which is needed also in other contexts, to support the efforts to improve food safety and quality. Print Workshop Davies, Hugh 2003-08 Journal paper NonPeerReviewed application/pdf http://orgprints.org/1486/1/DANISH_INSTITUTE_SCAN_EDIT.pdf Brandt, Dr. Kirsten and Kristensen, Erik Steen (2003) Investigations of organic food and health. [Undersøgelser af økologiske fødevarer og sundhed.] Innovations in Food Technology (20), pp. 68-69. http://orgprints.org/1486/