ORGANIC VS. CONVENTIONAL ANALYZED

According to recent research led by Dr. Dena M. Bravata, health policy affiliate, Stanford University, little nutritional difference exists between organic and conventional produce. A press release issued by the university notes that Bravata and Dr. Crystal Smith-Spangler, research instructor, Division of General Medical Disciplines, Stanford School of Medicine, led a team that performed the most-comprehensive meta-analysis to date of existing studies comparing organic and conventional foods. The results of this research were published in the recent issue of the Annals of Internal Medicine (Sept. 4, 157(5): 348-366).

Although the researchers did find that consumption of organic produce limits exposure to pesticides, they did not find strong evidence that organic foods are more nutritious than their conventional counterparts. Their research also involved analysis of conventional vs. organic milk. While protein and fat levels varied little between organic and conventional milk, they did find that organic milk might contain significantly higher levels of omega-3 fatty acids.

For their study, the researchers sifted through thousands of papers, analyzing select studies of populations consuming organic and conventional diets and those that compared the nutrient levels, or the bacterial, fungal or pesticide contamination, of various products (fruits, vegetables, grains, meats, milk, poultry, and eggs) grown organically and conventionally.

After analyzing the data, the researchers did not find any consistent differences in the vitamin content of organic products versus conventional—with one exception. They did find that phosphorus levels were significantly higher in organic produce compared to conventional. However, the researchers note that phosphorous deficiency is rare, making this finding of little clinical significance.

When looking at pesticides, the researchers found that organic provided a 30% lower risk of contamination. However, they found that organic foods are not necessarily 100% free of pesticides. Overall, they found that all of the foods “generally fell within the allowable safety limits.” Although two studies of children consuming organic and conventional diets did find lower levels of pesticide residues in the urine of children on organic diets, they said that the significance of these findings on child health is unclear. They also found that organic chicken and pork appear to reduce exposure to antibiotic-resistant bacteria, but—again—the clinical significance of this finding is unclear.

RESEARCHERS ID WHY MEN EAT LESS VEGETABLES

A new study published in the journal Appetite reveals men don’t believe as strongly as women that fruit and vegetable consumption is an important part of maintaining health, and men feel less confident in their ability to eat healthy foods, especially when they are at work or in front of the television.

Kent State University researchers investigated whether the “Theory of Planned Behavior" (TPB) could explain why men are much less likely than women to meet the daily recommendations for fruit and vegetable intake. TPB looks at the link between people’s beliefs and behaviors. Using data from more than 3,000 people who participated in the National Cancer Institute’s Food Attitudes and Behavior survey, the team examined three beliefs that should motivate people to eat nutritious food—their attitudes toward fruit and vegetables, their feeling of control over their diet, and their awareness that other people want them to improve their diet.

Results revealed women had more favorable attitudes toward eating fruits and vegetables. For example, women said they would look better and live a longer life if they ate more fruits and vegetables daily. They also found women reported greater confidence in their abilities to eat fruits or vegetables as a snack even when they were tired, extremely hungry or around family or friends who were eating snack foods.

The researchers concluded interventions that aim to increase fruit and vegetable intake among adult males may do well to promote favorable attitudes toward fruits and vegetables and enhance men’s perceptions of control over increasing intake.

STUDY FINDS GE PLANTS POSE LOW RISK TO HUMANS

The ongoing debate over genetically engineered foods has been a hot news item of late, with Walmart announcing it will sell Monsanto’s GE sweet corn currently being harvested in the Midwest, and the upcoming election where California voters will decide the fate of Proposition 37, known as the Right to Know Genetically Engineered Food Act, which would be the first law in the nation requiring labeling of genetically engineered foods.

Good news out of Europe is the result of a recent Swiss study that concluded genetically modified plants pose a low risk to humans and the environment. As reported by Ag Professional, the researchers developed its recent study after its government voted for a 5-year moratorium on GM crops in 2005. About 30 projects were launched between 2007 and 2011 to study GM crops’ impact. All of the researchers concluded there were no identifiable negative effects on beneficial organisms, microorganisms or soil fertility.

“The national research program did not reveal any risk for human health or the environment," said National Science Foundation delegate Thomas Bernauer.

Scientists recommend continuing to conduct field trials because research showed that GM plants behaved differently in a greenhouse than in a field. The moratorium could be extended until 2017 if a pending motion is accepted by both chambers of the Swiss parliament.

America's best juice bars

Freshly squeezed, pressed or blended with a bit of green algae, raw fruit and vegetable juices, new juice bars across the country are being lauded by everyone from celebrities to soccer moms with a vigor that recalls the '90s smoothie craze.

 “People are sick of being tired and fat and out of shape,” says Brian Heck, founder of Portland, Ore.’s Sip juice cart. “If you think about it, it’s a natural response to the state of health that America is currently in.”

For people who don't have time to sit down and eat a balanced meal, raw juice is a fast way to down nutrients—several pounds of produce often go into one bottle of vegetable juice—and companies claim that the liquid delivery allows the digestive system to rest while providing the body with energy.

Fueling today’s juicing trend are new innovations like the Norwalk, a hydraulic press able to make juice without any sort of heat (which is generated when there's friction), thereby retaining the maximum amount of health benefits from the produce, though many labels warn that the juices are not pasteurized for that reason.

Los Angeles’s original juice bar, Beverly Hills Juice, opened in 1975 and is still a Hollywood favorite. Celebs like Jake Gyllenhaal have been snapped with the shop’s signature Banana Manna shakes, a blend of pressed juice with vegan “ice cream” made from frozen bananas and almonds, cacao or sunflower seeds.

In New York City, celebrities like Sarah Jessica Parker hit Melvin’s Juice Box for their fresh juice fix. This tiny spot has a party-like vibe and inventive juices like the Catch a Fire, a blend of apple, beets, lemon, ginger and cayenne.

Now even international coffee powerhouse Starbucks is joining the juicing rush: The chain opened its first juice bar in Bellevue, Wash., earlier this year.