Sari Lisa Davison, MD
Potential Conflicts of Interest: Dr. Davison has made donations to Washington Sustainable Food and Farming Network, Food Democracy Now, and the Neighborhood Farmers Market Alliance.
Davison S.; Are Organic Foods Safer or Healthier?. Ann Intern Med. 2013;158:296. doi: 10.7326/0003-4819-158-4-201302190-00016
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Published: Ann Intern Med. 2013;158(4):296.
TO THE EDITOR:
As an internist who relies on the Annals to publish articles that are free from bias and for which authors' potential conflicts of interest are clearly stated, I was dismayed that Smith-Spangler and colleagues' article on organic food (1) did not indicate that some of the authors are affiliated with Stanford's Freeman Spogli Institute for International Studies, which receives funding from agribusiness and agricultural chemical companies, such as Cargill and Monsanto. These affiliations may explain why the title, abstract, and conclusions emphasize that “[t]he evidence does not suggest marked health benefits from consuming organic versus conventional foods” (1). In actuality, the data show that organic foods have significantly fewer pesticide and toxic chemical residues and antibiotic-resistant bacteria than conventionally grown food. Why were these important findings not highlighted?
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