Health Benefits of Organic Food : Effects of the Environment

Public concerns for health and the environment, resulting from the impacts of chemicals in both plant and animal production, has led to an increased demand for organic produce. It is often perceived and usually promoted as containing fewer contaminants, more nutrients and being positive for the environment.

Ian Givens is currently Professor of Animal Science, Director of the Animal Sciences Research Group (incorporating the Nutritional Sciences Research Unit, Biomathematics and the Centre for Dairy Research) and Joint Leader of Food Chain and Health Research in the Faculty of Life Sciences, University of Reading. He specializes in food chain nutrition, which includes the impact of animal-derived foods on human health. He is also an expert on the relationship between the nutrition of animals, the composition of the foods they produce and their impact on human nutrition and chronic disease.