The effect of organic and conventionally grown foods on the gut microbiome remains unclear, indicating that more research is needed on which foods are beneficial.
In recent years, the trillions of microorganisms that live in our digestive tract have enjoyed their rightful place in the spotlight.
Known as our gut microbiome, each of us has a different mix of around a thousand different bacterial species, making each microbiome as unique as our fingerprints.
The gastrointestinal tract is home to trillions of microorganisms that we call our microbiota.
Researchers are beginning to understand how these microorganisms significantly affect our health and well-being, including impacts on mental health through the “gut-brain axis.”
One clear finding is that the foods we eat influence the composition and function of the human gut microbiome, both positively and negatively.
Get the most out of probiotics
Probiotics, the microorganisms that provide us with health benefits when consumed live, colonize the gut, allowing for proper digestion and other essential functions of the gut microbiome.
Probiotics are typically consumed with their carrier food products, such as yogurts or fermented foods like sauerkraut. These food products can interact with probiotics to alter their functions and effectiveness.
Since these carrier food ingredients can be produced by organic and non-organic (also called conventional) farming systems, we wanted to understand whether actual farming practice could influence the functionality of probiotics and the gut microbiome.
This information had not been thoroughly reviewed before, so the University of Melbourne’s School of Agriculture and Food approached Australian Organic Limited (AOL), the leading organic industry body in Australia who funded our research team. , to evaluate the existing scientific literature.
The findings have not yet been peer-reviewed, but can be accessed on AOL’s Industry Research Series.
Organic farming is one of the fastest growing segments in global agriculture and a 2020 survey, also commissioned by AOL and completed by the School, shows that an additional 500,000 Australian households purchased organic produce in the last 12 months, mainly due to to environmental and health problems. considerations
However, the published literature lacks strong evidence that organic foods are significantly more nutritious than non-organic foods in general, so this field needs more research.
Focusing on studies published between 2010 and 2020, six different food categories were selected for our review, including dairy, cereals and grains, fruits and vegetables, meat, wine, and fermented foods.
Fruits and vegetables
Although the exact nature of the nutritional effect was found to vary between and within these food categories, organic farming practices appear to have an effect on some of the nutritional content of foods (as discussed in more detail below).
For example, although the amounts were not significant, organic fruits and vegetables tended to contain similar or higher levels of phenolic compounds than non-organic.
Phenolic compounds are of interest as potential protective factors against cancer and heart disease. Its beneficial effects on obesity, diabetes, and neurodegenerative diseases, possibly due to its antioxidant and anti-inflammatory effects, are also reported in the literature.
These appear to be due to their bioactive metabolites, the resulting products after digestion, as well as their role as beneficial prebiotics; providing food for probiotics and gut microbiota, and expressing antimicrobial properties against pathogenic gut microbiota.
Meat, wine and milk
Nutritional differences can also be seen in meat and milk when comparing organic and non-organic farming.
For example, there are beneficial differences in the fatty acid profile in organic milk compared to non-organic milk. Fat-soluble vitamins, including vitamins A and E, are higher, while the overall fat content also appears to be lower in organic milk.
But only a few studies focus on these nutritional differences and their impact on the gut microbiota. Take iron as an example: higher levels of iron (Fe) can promote the growth of pathogenic microorganisms in the gut, while an iron deficiency can lead to reduced amounts of beneficial compounds produced by the gut microbiota.
Our review found variability in the mineral nutritional composition of meat, wine and milk when comparing the different production systems.
One study showed that organic pork tended to contain similar (magnesium, calcium, iron, nickel) or higher (chromium, copper, manganese) levels of macro and trace elements than non-organic pork, and organic wine contained higher levels of nickel, but organic milk had similar or lower levels of minerals.
At this stage, we do not know if these differences in the mineral and nutritional compositions of organic or non-organic foods affect the functionality of the gut microbiota and we need more research in this area.
grains and cereals
In grains and cereals, organic farming practices appeared to alter carbohydrate composition, with more fiber and total carbohydrates found, but no significant differences in nutritional content.
Previous studies have shown that fiber supports the growth of probiotics lactobacillus Y Bifidobacteria species, and has been shown to beneficially alter the composition of metabolites produced by the gut microbiota.
Both the total intake of carbohydrates and the proportions of the different types of carbohydrates ingested are associated with alterations in the intestinal microbiota. But the influence of organic or non-organic grains and cereals is still unknown.
Furthermore, in both cereals and fresh produce, the nutrient profile of a commodity often depends on crop or crop variety as much as or more than agronomic practices, and these factors need to be considered in future studies.
fermented foods
Finally, kimchi, which is made from organic radish, had more beneficial microorganisms than kimchi made from non-organic radish and therefore may have a potentially positive impact on the gut microbiome.
Previous research has also shown that eating organic foods can also reduce exposure to pesticide residues and some antibiotic-resistant bacteria, which has a positive influence on the gut microbiome and probiotics.
Overall, our current literature review found that some organic foods may be higher in some factors that benefit the gut microbiome, but the extent of these positive effects is uncertain given the limited number of studies to date.
Clearly we need more studies to verify these phenomena.
In the meantime, one of the best things we can all do to support the trillions of microorganisms in our gut is to eat a variety of low-processing, high-fiber foods, particularly fresh fruits and vegetables.
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