NHD Extra October 2016: Issue 118



1 Padel S, Foster C (2005). Exploring the gap between attitudes and behaviour. Understanding why consumers buy or do not buy organic. British Food Journal 107(8) 606-625

2 Hughner RS, McDonagh P, Prothero A, Shultz II CJ and Stanton J (2007). Who are organic food consumers? A compilation and review of why people purchase organic food J. Consumer Behav. 6: 1-17 (2007)

3 Pearson D, Henryks J and Jones H (2011). Organic food: what we know (and do not know) about consumers. Renewable Agriculture and Food Systems, 26 (2), pp 171-177

4 FSA (2009). Comparison of putative Health Effects of Organically and Conventionally Produced Foodstuffs: A Systematic Review. Food Standards Agency, London

5 Średnicka-Tober et al (2016). Higher PUFA and omega-3 PUFA, CLA, a-tocopherol and iron, but lower iodine and selenium concentrations in organic bovine milk: A systematic literature review and meta- and redundancy analysis. British Journal of Nutrition 115, 1043-1060

6 Średnicka-Tober et al (2016). Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. British Journal of Nutrition 115, 994-1011. Bravata Annals Internal Medicine 2012

7 Smith-Spangler C, Brandeau ML, Hunter GE, Bavinger JC, Pearson M, Eschbach PJ, Sundaram V, Liu H, Schirmer P, Stave C, Olkin I, Bravata DM (2012). Are organic foods safer or healthier than conventional alternatives?: A systematic review. Ann Intern Med. 2012 Sep 4;157(5): 348-66

8 Barański M, Średnicka-Tober D, Volakakis N et al (2014). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr 112, 794-811