Abstract
ABSTRACT: Comparisons between the nutritional quality of organic and conventional fresh foods are frequently reported in the literature; however, discussion about processed foods is less frequent. Therefore, this study compared the nutritional content of processed products from both production systems using a systematic review of the literature and meta-analysis, regarding aspects of raw material management and processing. The study reviewed scientific articles published between 2010 and 2020 and the data obtained were analyzed using the standardized mean difference method with Hedges’ adjustment and a random analytical model. Thirty-seven articles were selected, and the foods analyzed in the studies were grouped into five categories: meat products, dairy products, caught fish, wines, and fruit juices/pulps. In products of animal origin, the comparative focus shown was mainly that of the fatty acid profile, while in those of vegetable origin it was that of phytochemicals. Related to the comparison of nutrient contents, it was possible to verify the similarities in organic and conventional products in most studies; however, specific differences were verified (P < 0.05): organics contained more proteins (meat), omega 3 (dairy), and less linoleic acid (dairy and caught fish). Also, there were differences in the management of organic and conventional raw materials, and similarities in processing. Therefore, the choice for organic processed foods should not be made exclusively based on nutritional aspects, considering that the differences in nutrient contents in relation to those of conventional products are practically nonexistent.
Highlights
Organic foods are the products of a production system that according to IFOAM (2008) aims to promote the health of soils, ecosystems, and people by carrying out ecological processes that value biodiversity and cycles appropriate to local conditions, and avoids inputs with adverse effects
A global study demonstrated a trend towards organic production, given that data related to the amount of land destined for organic production and data related to the retail sale of organic foods and drinks indicated an increase of more than 500% throughout the world from 1999 to 2018 (WILLER et al, 2020 )
In relation to this possible difference in quality, studies indicated that consumers highlight a belief in the superior nutrient content over that of conventional products (ASIOLI et al, 2014; HASIMU et al, 2017; MASSEY et al, 2018), which is still questionable (ZALECKA et al, 2014)
Summary
Organic foods are the products of a production system that according to IFOAM (2008) aims to promote the health of soils, ecosystems, and people by carrying out ecological processes that value biodiversity and cycles appropriate to local conditions, and avoids inputs with adverse effects Such a system combines the use of traditional and innovative practices with scientific knowledge. To support the continuation of this growth, it is important to understand the expectations of consumers when purchasing such products In this context, it is common to believe that organic products have superior quality over conventional ones (ASIOLI et al, 2014; HASIMU et al, 2017; KASHIF et al, 2020; MASSEY et al, 2018). In relation to this possible difference in quality, studies indicated that consumers highlight a belief in the superior nutrient content over that of conventional products (ASIOLI et al, 2014; HASIMU et al, 2017; MASSEY et al, 2018), which is still questionable (ZALECKA et al, 2014)
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