Organic milk and meat contain 50% more beneficial omega-3 fat

Organic milk and meat contain 50% more beneficial omega-3 fat than non-organic milk and meat

In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.

Analyzing data from around the world, the team reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat.

They especially focused on fatty acid composition and the concentrations of certain essential minerals and antioxidants.

Publishing their findings today in the British Journal of Nutrition, the team says the data show a switch to organic meat and milk would go some way towards increasing our intake of nutritionally important fatty acids.

Chris Seal, Professor of Food and Human Nutrition at Newcastle University explains:

“Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function.

“Western European diets are recognized as being too low in these fatty acids and the European Food Safety Authority (EFSA) recommends we should double our intake.

“But getting enough in our diet is difficult. Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients.”

Western European diets are too low in omega-3 fatty acids

The systematic literature reviews analyzed data from around the world and found that organic milk and meat have more desirable fat profiles than conventional milk and meat.

Most importantly, a switch from conventional to organic would raise omega-3 fat intake without increasing calories and undesirable saturated fat.

For example, half a liter of organic full fat milk (or equivalent fat intakes from other dairy products like butter and cheese) provides an estimated 16% (39 mg) of the recommended, daily intake of very long-chain omega-3, while conventional milk provides 11% (25 mg).

Other positive changes in fat profiles included lower levels of myristic and palmitic acid in organic meat and a lower omega-3/omega-6 ratio in organic milk.

Higher levels of fat-soluble vitamins such as vitamin E and carotenoids and 40% more conjugated linoleic acid (CLA) in organic milk were also observed.

The study showed that the more desirable fat profiles in organic milk were closely linked to outdoor grazing and low concentrate feeding in dairy diets, as prescribed by organic farming standards.

The two new systematic literature reviews also describe recently published results from several mother and child cohort studies linking organic milk and dairy product consumption to a reduced risk of certain diseases.

This included reduced risks of eczema in babies.

Further evidence of the health benefits of organic food

The work builds on a previous study by the team — involving experts from the UK, US, France, Italy, Switzerland, Norway and Poland — investigating the composition of organic and conventionally-grown crops.

This previous study — also published in the British Journal of Nutrition — showed that organic crops and crop-based foods are up to 60% higher in a number of key antioxidants than conventionally-grown crops and contained less of the toxic metal cadmium.

“We have shown without doubt there are composition differences between organic and conventional food.

Taken together, the three studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids,” concludes Professor Leifert.


News source: Newcastle University. The content is edited for length and style purposes.
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