%0 Conference Paper
%A Strassner, Carola
%D 2017
%E Aakkula, Jyrki
%E Hakala, Kaija
%E Huhta, Harri
%E Iivonen, Sari
%E Jurvanen, Ulla
%E Kreismane, Dzidra
%E Land, Anita
%E Lähdesmäki, Merja
%E Malingen, Matti
%E Mikkola, Minna
%E Nordlund-Othen, Janne
%E Nuutila, Jaakko
%E Peetsmann, Elen
%E Piskonen, Sirpa
%E Rasmussen, Ilse A.
%E Skulskis, Virgilijus
%E Tahvonen, Raija
%E Taskinen, Sirpa
%E Ullvén, Karin
%E Wibe, Atle
%E Wivstad, Maria
%F orgprints:31660
%N 1
%P 28-29
%T Organic Food Systems: Do they produce healthy diets?
%U https://orgprints.org/id/eprint/31660/
%V 13
%X European studies show that people who prefer organic food also follow overall healthier diets, i.e. they eat more fruits and vegetables, more whole grains, less meat, with an apparently lower environmental impact. This interplay of organic food preference and dietary patterns needs more attention. National or regional nutrition surveys in planning could include questions designed to collect data on the nature of organic consumption and even food literacy in order to verify or refute these first observations. Addressing the question of healthy diets requires epidemiological studies and connects with public health nutrition considerations. In turn this links with the Principle of Health, one of four guiding Principles giving orientation to the organic sector.  However, the organic product range is growing especially in the convenience and snack categories, which are typically associated with increased levels of processing, trans fats, salt and sugar content. At the same time dietary guidelines are shifting from a nutrient-based approach towards a wider approach linking both food product and food production processes. Food-based Dietary Guidelines (FBDG) are including such aspects restrictively. A critical appraisal of the organic assortment seems indicated. Foodstuffs that come from a food system in alignment with natural cycles should give rise to a healthy and sustainable diet. If not, we should be looking for disruptions.