由最新一期《內(nèi)科學(xué)紀(jì)事》（Annals of Internal Medicine）月刊刊載的一項最新研究表明，盡管有機(jī)食品能夠普遍減少食用者攝入農(nóng)藥和耐抗生素細(xì)菌的風(fēng)險,，就維生素含量和營養(yǎng)成分而言,，“有機(jī)”與“非有機(jī)”差別不大。
史密斯－斯潘格勒及其在美國斯坦福大學(xué)和“帕洛阿爾托退休軍人事務(wù)健康中心”的同事審核了200多份研究報告,。這些報告或?qū)Ρ妊芯渴秤糜袡C(jī)果蔬,、谷物、肉類,、禽蛋,、牛奶和同種類非有機(jī)食品者的健康狀況，或?qū)Ρ妊芯績深愂称纷陨淼臓I養(yǎng)成分和受污染程度,。
研究人員發(fā)現(xiàn),，盡管許多研究報告沒有詳細(xì)說明“有機(jī)食品”的定義，但就維生素含量和營養(yǎng)成分而言,，有機(jī)與非有機(jī)食品沒有太大差別,。
另外,，超過三分之一送檢非有機(jī)食品檢測出農(nóng)藥殘留,，這一比例在有機(jī)食品中為7％；有機(jī)豬肉和雞肉攜帶3種或3種以上耐抗生素細(xì)菌的可能性比非有機(jī)肉類小33％,。
不過,，這份報告引起不少人質(zhì)疑。他們認(rèn)為,，想弄清有機(jī)和非有機(jī)食品之間潛在的健康和安全差異需更多研究,。（生物谷Bioon.com）
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PMID:22944875
Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review
Crystal Smith-Spangler, MD, MS; Margaret L. Brandeau, PhD; Grace E. Hunter, BA; J. Clay Bavinger, BA; Maren Pearson, BS; Paul J. Eschbach; Vandana Sundaram, MPH; Hau Liu, MD, MS, MBA, MPH; Patricia Schirmer, MD; Christopher Stave, MLS; Ingram Olkin, PhD; and Dena M. Bravata, MD, MS
Background: The health benefits of organic foods are unclear. Purpose: To review evidence comparing the health effects of organic and conventional foods. Data Sources: MEDLINE (January 1966 to May 2011), EMBASE, CAB Direct, Agricola, TOXNET, Cochrane Library (January 1966 to May 2009), and bibliographies of retrieved articles. Study Selection: English-language reports of comparisons of organically and conventionally grown food or of populations consuming these foods. Data Extraction: 2 independent investigators extracted data on methods, health outcomes, and nutrient and contaminant levels. Data Synthesis: 17 studies in humans and 223 studies of nutrient and contaminant levels in foods met inclusion criteria. Only 3 of the human studies examined clinical outcomes, finding no significant differences between populations by food type for allergic outcomes (eczema, wheeze, atopic sensitization) or symptomatic Campylobacter infection. Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets, but studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences. All estimates of differences in nutrient and contaminant levels in foods were highly heterogeneous except for the estimate for phosphorus; phosphorus levels were significantly higher than in conventional produce, although this difference is not clinically significant. The risk for contamination with detectable pesticide residues was lower among organic than conventional produce (risk difference, 30% [CI, ?37% to ?23%]), but differences in risk for exceeding maximum allowed limits were small. Escherichia coli contamination risk did not differ between organic and conventional produce. Bacterial contamination of retail chicken and pork was common but unrelated to farming method. However, the risk for isolating bacteria resistant to 3 or more antibiotics was higher in conventional than in organic chicken and pork (risk difference, 33% [CI, 21% to 45%]). Limitation: Studies were heterogeneous and limited in number, and publication bias may be present. Conclusion: The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.
