Organic food consumption and fecundability in a preconception cohort study of Danish couples trying to conceive

BACKGROUND: Little is known about potential health effects of eating organic food in relation to reproduction. OBJECTIVE: We examined associations between organic food consumption and fecundability. METHODS: Data were derived from a preconception cohort study of Danish couples trying to conceive (SnartForældre.dk, SF). Participants completed a baseline questionnaire on socio‐demographics, anthropometrics and lifestyle and a validated food‐frequency questionnaire, which included questions on proportions of organic food consumed within six food groups. Participants were followed up with bimonthly questionnaires for up to 12 months or until pregnancy. Analyses were restricted to 2061 participants attempting pregnancy for ≤6 cycles at enrollment and 1303 with <3 cycles. Fecundability ratios (FRs) and 95% confidence intervals (CI) were estimated by proportional probabilities regression models adjusted for potential confounders including age, lifestyle and socioeconomic factors. Associations were examined for vegetables, fruits, cereals, dairy products, eggs and meat, separately, and for the overall pattern of organic food consumption (organic sum score). RESULTS: The final analytic sample comprised 2069 participants. In the full cohort, organic food consumption was not meaningfully associated with fecundability. Among participants <3 cycles of pregnancy attempt at study entry (n = 1303), the FR was 1.11 (95% CI 0.93, 1.33) for the category ‘less than half’, for ‘more than half’ the FR was 1.17 (95% CI 0.99, 1.38) and for ‘almost everything’ the FR was 1.12 (95% CI 0.97, 1.28). CONCLUSION: Higher consumption of organic foods was not meaningfully associated with fecundability, although slightly greater fecundability was seen among participants with <3 cycles of pregnancy attempt time.