Nutrition and Food Systems

Sanet Post, David Leonard,
Re: Quality of Organic Food
December 12, 1996

Hello Patricia,

Thanks for responding. Here's some evidence. Let's look at the relative impact of nutritionally superior organic food versus dietary habits/food supply alterations regarding 6 of America's major public health problems where diet plays a major role: OBESITY, HIGH BLOOD PRESSURE, HEART DISEASE & STROKE, CANCER, DIABETES, OSTEOPOROSIS. We'll assume, for the sake of argument, that organic food (esp. fruits and veggies) definitely has notably higher levels of many vitamins, minerals, and beneficial phytochemicals.

  1. OBESITY: Today, some 33% of adults are obese (20% or more over ideal body weight) which is a major risk factor for 5 out of the 10 leading causes of non-accidental death in the U.S. The main dietary factors are excess calories, esp. from fat and sugar, and lack of dietary fiber.

    IMPACT OF EATING HABITS AND FOOD SUPPLY ALTERATION: Very important. Processed food is often more calorie-dense due to higher levels of fat and sugar and has much less fiber. Inceasing intake of minimally-processed, "whole" foods (whether organic or not) can make a big difference.

    IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate. Any vitamin/ mineral/ phytochemical superiority has little direct impact on obesity, but it would help minimize some associated health risk factors like heart disease.

  2. HIGH BLOOD PRESSURE: Main dietary factors are too much salt, saturated fat, caffeine, and alcohol and too little potassium, calcium (perhaps), dietary fiber, folate, flavonoids, and vitamin D.

    IMPACT OF EATING HABITS AND FOOD SUPPLY ALTERATION: Very important. Processed food is often high in sodium and saturated fat while low in potassium and fiber. Americans need to double intake of fruits and veggies to meet the new Dietary Guidelines.

    IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through higher levels of flavonoids and (possibly) potassium, and folate found in organic fruits and veggies.

  3. HEART DISEASE AND STROKE - Main dietary factors are too much saturated and trans fat plus excessive sodium; too little fiber, vitamins (folate, C, E), flavonoids, carotenoids, potassium; plus, an overwide ratio of omega-6 fatty acids (linoleic) to omega-3 fatty acids (alpha-linolenic and fish-derived).

    IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Food processing diminishes dietary fiber and adds sodium and harmful trans fats. Hydrogenation of soybean oil and altered livestock feeding practices (more grains less pasture) has widened the omega-6/omega-3 fatty acid imbalance in meat and eggs. Excessive intake of high-fat animal products and inadequate fruit and veggie consumption are also key risk factors.

    IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through higher levels of vitamin C, flavonoids, and carotenoids. Meat and eggs from pasture-fed livestock have a better omega-6/omega-3 fatty acid balance.

  4. CANCER (Breast, prostate, colon): Main dietary factors are too much red meat (all 3 cancers), saturated fat (colon, prostate), and alcohol (breast, colon) and too little fiber, calcium (colon), lycopene (prostate), and flavonoids/other phytochemicals (all 3 cancers).

    IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Too few fruits and veggies along with overconsumption of animal products are major risk factors. Food processing of grains diminishes dietary fiber.

    IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through higher levels of phytochemicals.

  5. DIABETES: Key dietary factors are those promoting obesity (some 80% of adult-onset diabetics are overweight), excessive saturated fat, and too little fiber.

    IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Processed food promotes weight gain and is fiber depleted. High animal product intake boosts harmful saturated fat.

    IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Minimal

  6. OSTEOPOROSIS: About 50% of U.S. women over age 50 will suffer from osteoporosis, including a related fracture. Main dietary factors are too much protein, salt, alcohol, soft drinks and coffee, along with too little calcium, magnesium, boron. manganese, and vitamins C and D..

    IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Processed food is high in salt. Intake of alcohol, soft drinks, and cofee is too high. The high protein content of meat makes it easy to overdose on this nutrient. Only 15% of U.S. women over age 35 meet their daily calcium needs.

    IMPACT OF NUTRITIONALY SUPERIOR ORGANIC FOODS: Moderate

    Again, my point is this: If organic ag really intends to fix up our food supply it should expand its horizons beyond pesticide/environmental issues and the likely nutritional superiority of organic food; it should incorporate nutrition education and the promotion of minimally processed,"whole" foods along with how to prepare them in tasty, low-hassle recipes. Given the powerful effects of diet on wellness, it's only logical that sustainable ag should fully align itself with sustainable health.

    Regards

    David Leonard