Organics can justify some food improvements but generalisations are not valid

摘要

While mass foodstuff production was achieved in industrialised countries during the 20th century, the limitations of such an intensive production system have been highlighted for decades by ecologists and some agronomists, nutritionists and medical doctors. With the emergence of sufficient quantities of certified organic food over the last 20 years comparison studies are being undertaken between nutritional and food safety of this source versus mass-produced foods. An independent evaluation of the two sources of foods has recently been published by the French Agency for Food Safety -Agence Francaise de Securite Sanitaire des Aliments (AFSSA). Heading the review team is Dr Denis Lairon at the Faculty of Medicine, University Aix-Marseille, Marseille,France. Only credible scientific evaluations of certified organic food were included in the review.