Abstract
Aims
We investigated associations between overall organic food consumption and consumption of specific organic food groups with the risk of developing atherosclerotic cardiovascular disease (ASCVD).
Methods and results
The study was based on a prospective cohort of middle-aged women and men from the Danish Diet, Cancer and Health study. Information about organic food consumption of vegetables, fruit, dairy products, eggs, meat, and bread and cereal products was obtained from a food frequency questionnaire. The frequency consumption of the six food groups was summarized into a total organic food score evaluated in categories (never, low, medium, and high intake) and as a continuous variable. A total of 41 407 study participants were followed for a median of 16 years during which 5365 developed ASCVD. Overall organic food consumption was associated with a 6% lower incidence rate of ASCVD per 6-point increment in the total organic food score [hazard ratio (HR): 0.94, 95% confidence interval (CI): 0.89–0.99]. Organic consumption of eggs was associated with lower incidence of ASCVD for both women (HR: 0.95, 95% CI: 0.91–0.99) and men (HR: 0.96, 95% CI: 0.93–0.99), and organic consumption of bread and cereal products was associated with a lower incidence of ASCVD among men (HR: 0.95, 95% CI: 0.91–0.99).
Conclusion
We found that organic food consumption was associated with a lower incidence of ASCVD in a cohort of middle-aged Danish women and men.
We investigated associations between overall organic food consumption and consumption of specific organic food groups with the risk of developing atherosclerotic cardiovascular disease (ASCVD).
Methods and results
The study was based on a prospective cohort of middle-aged women and men from the Danish Diet, Cancer and Health study. Information about organic food consumption of vegetables, fruit, dairy products, eggs, meat, and bread and cereal products was obtained from a food frequency questionnaire. The frequency consumption of the six food groups was summarized into a total organic food score evaluated in categories (never, low, medium, and high intake) and as a continuous variable. A total of 41 407 study participants were followed for a median of 16 years during which 5365 developed ASCVD. Overall organic food consumption was associated with a 6% lower incidence rate of ASCVD per 6-point increment in the total organic food score [hazard ratio (HR): 0.94, 95% confidence interval (CI): 0.89–0.99]. Organic consumption of eggs was associated with lower incidence of ASCVD for both women (HR: 0.95, 95% CI: 0.91–0.99) and men (HR: 0.96, 95% CI: 0.93–0.99), and organic consumption of bread and cereal products was associated with a lower incidence of ASCVD among men (HR: 0.95, 95% CI: 0.91–0.99).
Conclusion
We found that organic food consumption was associated with a lower incidence of ASCVD in a cohort of middle-aged Danish women and men.
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | European Journal of Preventive Cardiology |
| Antal sider | 11 |
| ISSN | 2047-4873 |
| DOI | |
| Status | E-pub ahead of print - 2025 |