Organic food consumption and the incidence of atherosclerotic cardiovascular disease in the Danish Diet, Cancer and Health cohort
Main finding · ASCVD per 6-point increment in total organic food scoreResult — go to the resultHazard ratio 0.94 95% CI 0.89–0.99Authors' conclusion
We found that organic food consumption was associated with a lower incidence of ASCVD in a cohort of middle-aged Danish women and men.
Study context
- Population
- Middle-aged Danish women and men, Diet, Cancer and Health study5,365 developed atherosclerotic cardiovascular disease (ASCVD)
- Participants
- 41,407 women
- Exposure
- Organic food consumption and ASCVD incidence
- Outcome
- Incident ASCVD
- Follow-up
- Median 16 years
Main finding
As reported in the abstract
ASCVD per 6-point increment in total organic food score
Hazard ratio
0.94
95% CI 0.89–0.99
Per 6-point increment in total organic food score
HR 0.94 (95% CI 0.89–0.99)
Per 6-point increment in total organic food, as printed
Observational data: associations, not effects.
Further findings
ASCVD with organic egg consumption, by sex
| HR (95% CI) | ||
|---|---|---|
| Organic eggs (women)Women | 0.95 (0.91–0.99) | |
| Organic eggs (men)Men | 0.96 (0.93–0.99) | |
| 0.512Hazard ratio (log scale) |
ASCVD with organic bread and cereal products (men)
| HR (95% CI) | ||
|---|---|---|
| Organic bread and cereal products (men)Men | 0.95 (0.91–0.99) | |
| 0.512Hazard ratio (log scale) |
Original publication
Organic food consumption and the incidence of atherosclerotic cardiovascular disease in the Danish Diet, Cancer and Health cohort. Eur J Prev Cardiol. Published 6 February 2025. doi:10.
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