http://www3.interscience.wiley.com/journal/121370817/abstract
Department of Human Nutrition, University of Copenhagen,
Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark The Danish Plant Directorate, Skovbrynet 20, DK-2800 Lyngby, Denmark Department of Genetics and Biotechnology, University of Aarhus,
Research Centre Foulum, PO Box 50, DK-8830 Tjele, Denmark Department of Animal Health, Welfare and Nutrition, University of
Aarhus, Research Centre Foulum, PO Box 50, DK-8830 Tjele, Denmark School of Agriculture, Food and Rural Development, Newcastle
University, Agriculture Building, Newcastle upon Tyne NE1 7RU, UK
email:
Susanne Bügel
*Correspondence to Susanne Bügel, Department of Human Nutrition,
University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C,
Denmark
Funded by:
International Centre for Research in Organic Food Systems (ICROFS),
Tjele, Denmark
Keywords
elements * organic food production * conventional food production *
retention of elements, rats
Abstract
BACKGROUND: Many consumers perceive organic foods as more nutritious
than conventional foods. However, the existing evidence is
insufficient to support or refute this belief. The purpose of the
present study was to investigate the effect of three different model
cultivation systems on selected major and trace element contents of
dried foodstuffs (carrots, kale, peas, potatoes and apples) grown in
two consecutive years, as well as mineral retention determined in 36
rats (second generation in a multi-generation study) fed diets based
on these foodstuffs from one year.
RESULTS: Overall, there was no evident trend towards differences in
element content of foodstuffs or diets due to the use of different
cultivation systems, and differences between harvest years exceeded
those seen between cultivation methods. Also, no significant
differences in the retention of elements in rats fed diets derived
from different cultivation systems were seen, since higher intake
resulted in correspondingly higher excretion.
CONCLUSION: This study does not support the belief that organically
grown foodstuffs generally contain more major and trace elements than
conventionally grown foodstuffs, nor does there appear to be an
effect on the bioavailability of major and trace minerals in rats.
Copyright © 2008 Society of Chemical Industry
