for or against GMO labeling, questions should be addressed
according to the client’s questions and desired health out-
comes. RDs can inquire about what the client already has
heard and how the information will be helpful to them.
There are several GM foods currently available in the mar-
ketplace, including soybean products, canola, potatoes, egg-
plant, strawberries, corn, tomatoes, lettuce, cantaloupe,
carrots, sugar beets, and many more.^25
Some of the benefits of GM foods include a lower cost to
consumers, as these foods may grow faster and crops can be
more productive as well as increase farmers’ profits.^26 GM
foods also can reduce the need for use of topical pesticides.
However, there are potential negatives as well, including envi-
ronmental and economic concerns, GM cross-pollination
methods that may damage other organisms in the environ-
ment, the increased use of the herbicide glyphosate, and that
developing countries may not be able to afford this technology,
making them reliant on industrialized countries for food.25,27,28
The National Academy of Sciences notes that “the genetic
transformation of food has the potential to produce unantici-
pated allergens or toxins that may alter the nutritional quality
of food” but those outcomes have yet to be observed.23,28
When it comes to health, at this time there’s little evidence
that GMOs are harmful or that avoiding them is more health-
ful. Studies have shown that they’re equal to non-GM foods in
nutrient composition, and the National Academy of Sciences
has reviewed the safety of GM crops, concluding that they pose
no unique health risks.23,26,28 That said, long-term studies on
the health outcomes of GM foods are lacking, as this technol-
ogy is still relatively new, and some studies state there are
many unknowns when it comes to the risks of GM foods.23,25,28
If asked about the risk and benefits of GM foods, dietitians
can present the facts to their clients. If clients are concerned
that GM foods are unhealthful for them, perhaps with more
education they can understand that studies at this time show
GM foods don’t pose health threats to humans when con-
sumed. If they inquire about a clean eating lifestyle and cite
environmental concerns, then it may be best for them to avoid
GM foods.
Organic vs Conventional Food
The clean eating lifestyle for some includes the desire
to eat more organically grown foods. Organic products
must follow growing requirements that include standards
of production, labeling, and certification. USDA organic
products meet requirements such as being produced without
prohibited methods such as genetic engineering, ionizing
radiation, or sewage sludge; being produced only with allowed
substances; and being overseen by a USDA National Organic
Program-authorized certifying agent, following all USDA
organic regulations.^29
Australian researchers Smith and Paladino have explored
the relationship between consumers’ environmental concerns
and their organic food purchases. These researchers found
that, rather than citing the certification process of organic
farming when choosing organic, consumers commonly
believe that organic means “natural” or “unprocessed”
instead. Consumers often choose organic foods because
they perceive them to be more healthful than conventional
foods. Their research also showed that the greater their
concern about the environment, the more likely consumers
are to choose organic.^30 Caring about the environment and
one’s impact is, of course, a good thing, but many clients may
have misconceptions regarding health benefits of organic vs
conventional foods. Eating organic foods doesn’t necessarily
equate to health, weight loss, or eating clean.
Discussion of organic products with consumers must
be targeted to how eating organic foods fits in with their
desire to eat clean. Regarding health, the differences in the
composition between organic and conventionally grown
crops aren’t significant. Some studies have shown a modestly
higher content of antioxidants in organic produce, as well
as lower content of the mineral cadmium in organic cereal.
Organic dairy and meat products have been shown to have
higher content of essential omega-3 fatty acids compared
with conventional products.^31 One large prospective study by
Bradbury and colleagues (n=623,080) of the consumption of
organic food intake and reduced risk of soft tissue sarcoma,
breast cancer, non-Hodgkin lymphoma, and other common
cancers in women found little or no decrease in the incidence
of cancer, except possibly for non-Hodgkin lymphoma
(RR=0.79, 95% CI: 0.65, 0.96).^32 From the available research,
the evidence for the health effect of choosing organic food
isn’t convincing enough to recommend that clients choose it
for this reason alone.^33
Studies routinely have found that consumers who regularly
purchase organic food tend to incorporate more vegetables,
fruit, and whole grain products while consuming less meat.
They tend to have more healthful overall dietary patterns.^31 A
study by Eisinger-Watzl and colleagues found that people who
purchased organic food consumed 17% more fruit, 23% more
vegetables, 25% less meat, and 58% fewer soft drinks than did
people who didn’t purchase organic foods (p<0.001). The study
also found that people who bought organic food exhibited more
healthful lifestyle characteristics such as less smoking, more
physical activity, and a healthier body weight.^34 The positive
associations in studies may be related to this fact rather than
to the organic foods being more healthful than conventional.
Given this research, dietitians can educate their clients on the
pros and cons of choosing organic but primarily focus on over-
all healthful lifestyle patterns to emphasize that consumption
of organic foods can’t compensate for the negative effects of a
sedentary lifestyle, smoking, or other unhealthful behaviors.Potential Dangers of Clean Eating
As restaurants remove certain ingredients from their
foods and consumers read popular articles about foods to
restrict, they may strive to eliminate foods they determine asCPE MONTHLY
46 today’s dietitian august 2019