Contaminants in organic and conventional food: the missing link between contaminant levels and health effects.

Abstract

Abstract The aim of the present chapter is to critically review the scientific evidence for the claim that organic food is healthier than conventional food. The focus is on potential adverse health effects caused by food contaminants. First, the scientific evidence comparing levels of food and environmental contaminants in organic food and conventional food is reviewed, with particular emphasis on pesticides, metals, nitrate and other environmental pollutants (dioxins, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs)). Subsequently, the regulatory approaches in place to derive safe concentration levels for food contaminants are reviewed, along with the scientific evidence as to whether violation of these levels may cause adverse health effects. Special focus is then given to the issues of protection of sensitive subgroups in the human population, effects at low exposure levels and potential mixture effects. The chapter concludes with the scientific uncertainties in relation to food contaminants and adverse health effects.