Are organic foods safer or healthier than conventional alternatives?: A systematic review

Annals of Internal Medicine

Volumn 157, Issue 5, 2012, Pages 348-366

  Smith Spangler, Crystal ^a   Brandeau, Margaret L ^b   Hunter, Grace E ^a   Clay Bavinger, J ^a   Pearson, Maren ^a   Eschbach, Paul J ^a   Sundaram, Vandana ^a   Liu, Hau ^a   Schirmer, Patricia ^c   Stave, Christopher ^a   Olkin, Ingram ^a   Bravata, Dena M ^a  

^a STANFORD UNIVERSITY   (United States)

^b Stanford University   (United States)

^c VA PALO ALTO HEALTH CARE SYSTEM   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIBIOTIC AGENT; ARSENIC; ASCORBIC ACID; BETA CAROTENE; BIOLOGICAL MARKER; CALCIUM; FLAVANOL DERIVATIVE; IRON; KAEMPFEROL; LEAD; MAGNESIUM; MERCURY; PHENOL; PHOSPHORUS; POTASSIUM; PROTEIN; QUERCETIN;

AGRICULTURAL WORKER; BACTERIUM CONTAMINATION; BLOOD SAMPLING; CAMPYLOBACTER; CHICKEN; ECZEMA; ESCHERICHIA COLI; FOOD ALLERGY; FOOD CONTAMINATION; FOOD INTAKE; FOOD SAFETY; FRUIT; HUMAN; NUTRIENT; ORGANIC FOOD; PORK; PRIORITY JOURNAL; REVIEW; SPERM; SYSTEMATIC REVIEW; URINE; VEGETABLE; WHEEZING;

EID: 84868107975     PISSN: 00034819     EISSN: 15393704     Source Type: Journal    
DOI: 10.7326/0003-4819-157-5-201209040-00007     Document Type: Review

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