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A newly published scientific study shows that the incidence of eczema in infants fed on organic dairy products, and whose mothers also consumed organic dairy products, is 36% lower than in children who consume conventional dairy products.
Whilst there is a significant body of evidence showing that organic food contains higher levels of beneficial nutrients than non-organic foods, this is the first example of a definite health impact (i.e. isolated from other potential beneficial factors) of organic food consumption being published in a peer reviewed journal.
Whilst the study confirms it is organic dairy consumption that protects against the development of eczema, the scientists could only hypothesise as to the mechanism which delivered this protection. Their hypothesis follows the established facts of increased levels of the beneficial conjugated linoleic acid isomers (CLA) found in milk from organically managed cows. A separate recent study confirms that higher levels of conjugated linoleic acids are not only found in cows’ milk but also in the breast milk of women consuming organic milk. This therefore underpins the hypothesis that the higher levels of CLAs in the breast milk of organic milk drinking mothers are a key mechanism in reducing eczema, as well as the organic dairy diet of the infants themselves.
Peter Melchett, Soil Association policy director said:"The first peer reviewed scientific paper showing a significant health benefit from eating organic food is a major landmark. But the scientists' findings of over a third fewer cases of eczema among children fits in with the experience of many people who eat organic food. Given the strong evidence that organic has more beneficial nutrients, and the absence of harmful additives, common sense suggests that organic food is better for your health. It's good to see this starting to be confirmed by scientific research. These studies add to the body of evidence showing that the Food Standards Agency’s stance on organic food is out of date."
Professor Carlo Leifert, at Newcastle University, leader of the EU's 80m euro Quality Low Input Food (QLIF) project, said:"The Louis Bolk Institute together with medical schools in the Netherlands and the UK has published data which show that the composition differences between organic and conventional milk (as shown by the results from the QLIF project and other published studies) translate into higher levels of CLA in human breast milk and lower incidence eczema in infants. This is the first example of a definite health impact of organic food consumption being published in a peer reviewed journal."
For further information please contact:
Peter Melchett, Soil Association policy director: pmelchett@soilassociation.org / 07740 951 066
Professor Carlo Leifert, EU QLIF project: c.leifert@ncl.ac.uk / 01661 830 222
Lucy P.L. van de Vijver, PhD, Lois Bolk Institute: l.vandevijver@louisbolk.nl / + 31 343 523872 / www.louisbolk.nl