Chapter LL Review of Related Literature
Chapter LL Review of Related Literature
Chapter LL Review of Related Literature
This part of the study presents discussions and topics in relation to the
literature, articles and other sources written by recognized authors and writers to
provide knowledge and background on the subject of the study. This review of
related Literature is composed of (5) Foreign Studies (5) Foreign Literature
(5)Local Studies (5) Local Literature.
Foreign Literature
The popularity of organic foods grows systematically. In the last decade, several
critical reviews and meta-analysis concerning organic food consumption and their
effects on some chosen health problems have been published. The aim of the work
was to present the current state of knowledge regarding the influence of organic
was to present the current state of knowledge regarding the influence of organic
food consumption on human health. On average, organic food of plant origin is
characterized by a trace presence of pesticides, a lower content of nitrates and an
increased content of polyphenols and vitamin C. Organic products of animal origin
contain more beneficial for health unsaturated fatty acids. Organic dairy
products,in contrast to meat products, are characterized by a higher content of
protein and saturated fatty acids, however, the differences result more from the
length of the grazing period and access to fresh forage than to the production
system. Although generally, the consumption of organic food does not provide a
significant nutritional advantage compared to a conventional diet, regular and
frequent consumption of organic products generally reduces the risk of overweight
and obesity, both for women and men, as well as non- Hodgkin lymphoma in case
of women. Besides those, consumption of organic fruits and vegetables, as well as
dairy products significantly reduces the risk of preeclampsia in pregnancy and
eczema in infants, respectively. Positive effect on selected health problems
probably results from a reduced amount of pesticide residues and an increased
secondary plant metabolites intake which characterize organic food. This review
showed that there is a need for further, especially, large cohort studies concerning
the effect of organic food consumption on specific diseases development.
Organic foods have grown increasingly popular over the last 2 decades. In fact,
U.S. consumers spent $56 billion on organic produce in 2020. This number
increased by nearly 13% from 2019, so their popularity does not seem to be
slowing down. Some people think organic food is safer, healthier, and tastier than
conventionally grown food. Others say it's better for the environment and the
well-being of animals. This article compares organic and non- organic foods,
including their nutrient content and effects on human health.
What is organic food? The term "organic" refers to how certain foods are
produced. Organic foods have been grown or farmed without the use of:
● Artificial Chemicals
● Hormones
● Antibiotics
● Genetically Modified Organisms (GMOs)
Several systematic reviews suggest that organic food contains lower levels of
chemical pesticide residues (Baranski et al. 2014, Dangour et al. 2010 and Huber et
al. 2011. Whether this difference is relevant for human health depends on the types
and quantities of pesticides used in conventional farming. In developed countries,
where pesticide regulations are relatively strict, differences in risk for exceeding
maximum allowed limits are generally negligible (Magkos et al. 2006 andSmith
Spangler et al. 2012). In terms of other unhealthy components, some reviews
conclude that organic foods contain lower concentrations of nitrate and cadmium
(Baranski et al. 2014 and Huber et al. 2011). No significant difference was found
in
terms of fungal or bacterial contamination in most studies, although some suggest
higher microbial concentrations in certain organic products such as fruits
(Mditshwa et al. 2017). Lower cadmium and nitrate levels in organic plants are
linked to synthetic fertilizers not being allowed in organic farming (Baranski et al.
2014). Nitrogen fertilization promotes vegetative growth (associated with the
formation of proteins and carbohydrates) while limiting generative growth
(associated with the formation of secondary metabolites) (Huber et al. 2011).
Regarding animal products, higher levels of omega-3 fatty acids are potentially
linked to outdoor grazing and larger biodiversity in pastures on organic farms.
Author: Swati Alok
Date: January 11, 2021
Sustainable consumption and organic food demand are increasing at a rapid rate in
emerging economies. This research studies the repurchase intention toward organic
food in the Indian context and employs a cross-sectional survey technique
(n = 450). The study analyses the role of perceived consumer social responsibility
price, value, and quality in repurchase intention through structural equation
modeling using PLS-SEM. Findings suggest that perceived price fairness and
perceived value have a significant influence on repurchase intention; perceived
consumer social responsibility positively influences perceived price fairness and
perceived quality. Interestingly, the relationship between perceived quality and
repurchase intention was not significant; however, the indirect effect of perceived
quality was found significant. Furthermore, the mediating role of perceived value
was established in the relationship of perceived price fairness and repurchase
intention as well as perceived quality and repurchase intention, signifying the
importance of perceived value for Indian consumers.
Author: Lawrence Robinsons, Jeanne Segal, Ph.D., and Robert
Segal, M.A.
Date: September 2020
According to Kaffka et al. (2005), many people assume that Organic Farming
systems are sustainable, but there is little data available on the long-term
performance of organic systems. Raupp et al. (2006) summarized worldwide
results and insights provided by different long-term trials in Organic Farming
over several decades. Information is particularly lacking from practical
organic farms or experimental systems in the subtropics (Zundel et al. 2007).
According to Harri Mitti (2019)The term "organic" refers to the process of how
certain foods are produced. Organic foods are grown or farmed without the use of
artificial chemicals, hormones, antibiotics or pesticides. Whereas, non-organic
foods are produced in the conventional way which includes the use of artificial
chemicals, fertilizers, pesticides, drugs, etc.
According to Green Blogger (2014) The farms are typically more traditional and
involve all natural pesticides, weed killers, mulch and the like. But in “Non
Organize” vegetables that are grown using chemical pesticides and fertilizers.
These pesticides and fertilizers are public hazards when they stray from the farm.
According to Alan Flanagan (2021) It may be said that organic food purchase is a
value system and status symbol. However, the price differential between organic
and non-organic food can be substantial, and in populations where only small
proportions of the total populace meet recommendations of vegetable and fruit
intake, there are considerations for food purchase beyond the production method.
According to Eric Dela Rosa (2012) The only difference between organic products
and non-organic is that you have to travel just a little more in order to obtain them.
but most of the time that travel is well worth it.
LOCAL STUDIES
Some recent reviews have compiled the findings from clinical studies addressing
the association between consumption of organic food and health. These studies are
scant and generally based on very small populations and short durations, thus
limiting statistical power and the possibility to identify long-term effects.
Smith-Spangler et al. summarized the evidence from clinical studies that overall no
clinically significant differences in biomarkers related to health or to nutritional
status between participants consuming organic food compared to controls
consuming conventional food. Among studies of nutrient intakes, the OrgTrace
crossover intervention study of 33 males, the plant-based fraction of the diets was
produced in controlled field trials, but 12 days of intervention did not reveal any
effect of the production system on the overall intake or bioavailability of zinc and
copper, or plasma status of carotenoids.
The first prospective study investigating weight change over time according to the
level of organic food consump- tion included 62,000 participants of the NutriNet-
Sante ́ study. BMI increase over time was lower among high consumers of organic
food compared to low consumers. Confidence Interval reduction in risk of obesity
was observed among high consumers of organic food compared to low con-
sumers. Two separate strategies were chosen to properly adjust for confounders.
This paper thus confirms earlier cross-sectional analyses from the same study.
Only one prospective cohort study conducted in adults addressed the effect of
organic food consumption on cancer incidence. Among 623,080 middle-aged UK
women, the association between organic food consumption and the risk of cancer
was estimated during a follow-up period of 9.3 y. Participants reported their
organic food consumption through a frequency question as never, sometimes, or
usually/always. The overall risk of cancer was not associated with organic food
con- sumption, but a significant reduction in risk of non- Hodgkin lymphoma was
observed in participants who usually/always consume organic food compared to
people who never consume organic food.