RTI uses cookies to offer you the best experience online. By clicking “accept” on this website, you opt in and you agree to the use of cookies. If you would like to know more about how RTI uses cookies and how to manage them please view our Privacy Policy here. You can “opt out” or change your mind by visiting: http://optout.aboutads.info/. Click “accept” to agree.
Organic food consumption is associated with inflammatory biomarkers among older adults in the U.S.A.
Ludwig-Borycz, E., Guyer, H., Aljahdali, A., & Baylin, A. (2020). Organic food consumption is associated with inflammatory biomarkers among older adults in the U.S.A.Public Health Nutrition, 4(Supplement 2), 1529. https://doi.org/10.1093/cdn/nzaa068_014
Background: As the health benefits of organic foods are still largely unexplored, this research aims to further understand the relationship between organic food consumption and inflammatory biomarkers.
Objective: In this longitudinal cohort study, the association between organic food consumption and biomarkers of inflammation, c-reactive protein (CRP) and cystatin C (CysC), were explored.
Design: This analysis uses data from the nationally representative, longitudinal panel study of Americans over 50, the Health and Retirement Study (HRS). The mean age of the analytic sample (n=3,815) was 64.3(SE 0.3) years with just over half (54.4%) being female. Dietary data was collected in 2013 from a Food Frequency Questionnaire (FFQ) as well as questions on organic food consumption in the past year. Biomarkers CRP and CysC were collected in blood serum or plasma in 2016. The Alternative Mediterranean diet score (A-MedDiet) was created using the FFQ to assess the quality of study participants overall diet. Linear regression models were constructed to assess the associations between consumption of organic foods and log-transformed CRP and CysC along with adjusting for potential confounders.
Results: Log CRP and log CysC were both inversely associated with consuming organic food after adjusting for potential confounders (CRP: β=-0.083; p-value=0.0208 CysC: β=-0.033; p-value=0.0006). Additional adjustments for the A-MedDiet attenuated the results. Log CysC became borderline statistically significant [β=-0.019; p-value=0.0535] with consumption of organic animal sourced foods driving the association: milk [β=-0.041; p-value=0.0042], eggs [β=-0.031; p-value=0.0186], and meat [β=-0.038; p-value=0.0041]. The association between organic food consumption and Log CRP was driven primarily by milk [β=-0.138; p-value=0.0280] after adjustments for A-MedDiet.
Conclusions: These findings support the hypothesis that organic food consumption is inversely associated with biomarkers of inflammation CRP and CysC. The results suggest that organic food may be a potential protective factor in chronic disease, particularly in regard to consumption of animal-sourced foods.
