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Organic is different – new research on organic milk and meat released today

16 February 2016 By IOA Webmaster

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.

 

Filed Under: General

About IOFGA

©IOA (Irish Organic Association ) is Ireland’s leading organic certification body dedicated to certifying organic produce and products throughout Ireland.

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Irish Organic Association
Unit 13 Inish Carraig
Golden Island
Athlone
Co. Westmeath
Ireland.
N37 N1W4

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Tel: (+353) 090 643 3680
Fax: (+353) 090 644 9005
Email: info@irishoa.ie

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