Nowadays, there is a tendency to consume organic food to become healthier. As a response to multiple chains of fast-food restaurants, many restaurant owners strive to promote health through organic food cafes to draw attention to the healthy eating issue. Doctors and diabetologists influence the consuming behavior of citizenship by proving the benefits of organic foods. Modern tendency leads a significant number of young people to eat healthily. For instance, the study of 2020 examined that 47 percent of people studying in universities are more likely to consume organic products (Rizzo et al. 4). Moreover, psychological factors also play a significant role in correlating organic product consumption and health. For instance, people are more likely to buy healthy products and “associate happiness and pleasure with the consumption of organic food” (Apaolaza et al. 51). It is essential to examine the advantages of healthy eating and define the interdependence between organic food and human health to prove its efficiency.
Many studies are determining the use of organic food consumption. It is proved there are multiple mental benefits of starting purchasing organic products. For example, the qualitative research of 2018 in five countries showed that people’s wellbeing is improved and they associate buying healthy food with “calmness, health, positive emotions, and satisfaction” (Apaolaza et al. 52). Most people like to buy organic fruits, vegetables, and lactose-free products with low calories because there is a belief that these products will improve health. Moreover, sensory experience is essential; the organic label in the product might cause a sense of satisfaction and be associated with healthy food.
Furthermore, organic products are often associated with purity. More specifically, people are more likely to trust products not damaged by pollution, and organic food is assumed to be grown naturally (Ditlevsen et al.). It is also essential to note that organic food is usually more expensive than non-organic products, so customers associate healthy food with “premium” goods and luxury (Apaolaza et al. 52). Overall, organic food has a tremendous psychological impact on customers.
It is also important to mention the practical benefits and nutritional impact of organic food consumption. The 2020 study determined that organic products are functional foods, which have a beneficial effect on human organism functions (Rizzo et al.). In particular, organic products can improve the physical condition of the organism and improve processes in the organs of a human (Rizzo et al.). Moreover, organic food decreases the risk of the evolution of illnesses and can lead some diseases to remission. Furthermore, organic products can help prevent cancer because of the “lower pesticides” content (Baudry et al. 1597). Pesticides and other harmful additives can damage cells in organs and provoke various diseases. Organic food contributes to health improvement because of the absence of these substances. Some studies also defined health-enhancing after people surveyed did physical exercises combined with healthy eating (Baudry et al.). The combination of organic products such as vegetables, fruits, vegetal milk, and lactose-free dairy products can improve a person’s overall health.
Overall, there is an enormous impact on health from consuming organic products and the correlation between healthy food and human organism. Healthy eating can improve the psychological condition of the customer and strengthen their mental health. Moreover, some studies suggest that organic products can prevent various illnesses and enhance the health background. Moreover, healthy food reduces cancer risk and has an overall positive impact on the human organism.
Apaolaza, Vanessa, et al. “Eat Organic – Feel Good? The Relationship Between Organic Food Consumption, Health Concern and Subjective Wellbeing.” Food Quality and Preference, vol. 63, 2018, pp. 51–62. Crossref.
Baudry, Julia, et al. “Association of Frequency of Organic Food Consumption with Cancer Risk.” JAMA Internal Medicine, vol. 178, no. 12, 2018, p. 1597. Crossref.
Ditlevsen, Kia, et al. “Healthy Food Is Nutritious, but Organic Food Is Healthy Because It Is Pure: The Negotiation of Healthy Food Choices by Danish Consumers of Organic Food.” Food Quality and Preference, vol. 71, 2019, pp. 46–53. Crossref.
Rizzo, Giuseppina, et al. “Organic Food Consumption: The Relevance of the Health Attribute.” Sustainability, vol. 12, no. 2, 2020, p. 595. Crossref.