The
differences between organic and non-organic milk and meat
Newcastle
University
A new study has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.
Analysing data from around the world, the team led by
Newcastle University, reviewed 196 papers on milk and 67 papers on meat and
found clear differences between organic and conventional milk and meat,
especially in terms of fatty acid composition, and the concentrations of
certain essential minerals and antioxidants.
Publishing their findings in the British Journal of
Nutrition, the team say 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 recognised 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.”
The systematic literature reviews analysed 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 litre 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-6/omega-3 ratio in
organic milk. Higher levels of fat soluble vitamins such as vitamin E and
carotenoids and 40% more 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, dairy product and vegetable consumption to a reduced risk of certain
diseases. This included reduced risks of eczema in babies.
Newcastle University’s Professor
Carlo Leifert, who led the studies, said: “People choose organic
milk and meat for three main reasons: improved animal welfare, the positive
impacts of organic farming on the environment, and the perceived health
benefits.
But much less is known about impacts on nutritional quality, hence
the need for this study.
Continue reading at Newcastle
University.
