%0 Generic
%A Brandt, Dr. Kirsten
%A Kristensen, Erik Steen
%D 2003
%E Davies, Hugh
%F orgprints:1486
%I Print Workshop
%K Human health, nutrition, non-nutrients, experimental design
%N 20
%P 68-69
%T Investigations of organic food and health
%U http://orgprints.org/1486/
%X 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.