home    about    browse    search    latest    help 
Login | Create Account

Organic Food Systems: Do they produce healthy diets?

Strassner, Carola (2017) Organic Food Systems: Do they produce healthy diets? In: Aakkula, Jyrki; Hakala, Kaija; Huhta, Harri; Iivonen, Sari; Jurvanen, Ulla; Kreismane, Dzidra; Land, Anita; Lähdesmäki, Merja; Malingen, Matti; Mikkola, Minna; Nordlund-Othen, Janne; Nuutila, Jaakko; Peetsmann, Elen; Piskonen, Sirpa; Rasmussen, Ilse A.; Skulskis, Virgilijus; Tahvonen, Raija; Taskinen, Sirpa; Ullvén, Karin; Wibe, Atle and Wivstad, Maria (Eds.) NJF Seminar 495 - 4th organic Conference: Organics for tomorrow's food systems, 19 - 21 June 2017, Mikkeli, Finland, 13 (1), NJF Report, pp. 28-29.

[thumbnail of NJF_4thOC_Mikkeli_170619-21_Abstract_CStrassner.docx] Microsoft Word - Accepted Version - English
[thumbnail of NJF_STRASSNER_31660 Organic Food Systems Do they produce healthy diets.pdf]
PDF - Presentation - English


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.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Keynote presentation
Subjects: Food systems > Food security, food quality and human health
Research affiliation: International Conferences > 2017: NJF Seminar 495 - Organics for tomorrow's food systems > Keynote speakers
Deposited By: Rasmussen, Ilse Ankjær
ID Code:31660
Deposited On:19 Jun 2017 09:11
Last Modified:05 Jul 2017 08:57
Document Language:English
Refereed:Peer-reviewed and accepted

Repository Staff Only: item control page


Downloads per month over past year

View more statistics