ORGANIC FOOD CONSUMPTION AND ADOLESCENT HEALTH A COMPREHENSIVE ASSESSMENT OF NUTRITIONAL AND PHYSIOLOGICAL EFFECTS

Abstract

The increasing prevalence of non-communicable diseases and poor dietary habits among adolescents has intensified interest in healthier dietary alternatives, including organic foods. Organic food products are produced without the routine use of synthetic pesticides, chemical fertilizers, growth hormones, and genetically modified organisms. Adolescence represents a critical developmental stage characterized by rapid physical growth, hormonal changes, and increased nutritional requirements. This review comprehensively examines the nutritional and physiological effects of organic food consumption among adolescents. Evidence from systematic reviews suggests that organic foods generally contain lower pesticide residues and may provide higher concentrations of certain antioxidants and beneficial fatty acids. However, scientific findings regarding superior nutritional value remain inconsistent. The potential benefits of organic food consumption for adolescents include reduced exposure to agricultural chemicals, improved antioxidant intake, enhanced metabolic health, and possible long-term disease prevention. Nevertheless, economic accessibility, food availability, and limited long-term clinical studies remain significant challenges. The present study synthesizes current scientific evidence and proposes a conceptual framework linking organic food consumption to adolescent health outcomes. The findings indicate that while organic foods may contribute positively to adolescent health, overall dietary quality remains more important than organic status alone