A new study was published today in the British Journal of Nutrition showing that organic milk and meat contain around 50% more beneficial omega-3 fatty acids than non-organic. The study is the largest systematic review of its kind and led by Newcastle University and an international team of experts.
Main findings of the study:
- both organic milk (dairy) and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products
- organic meat had slightly lower concentrations of two saturated fats linked to heart disease
- organic milk and dairy contains 40% more conjugated linoleic acid (CLA)– (CLA has been linked to a range of health benefits including reduced risk of cardiovascular disease, certain cancers and obesity)
- organic milk and dairy contains slightly higher concentrations of iron, Vitamin E and some carotenoids
- organic milk contains less iodine than non-organic milk
The benefits extended to the consumption of organic dairy products such as cheese, butter and yoghurt.
