In a study an international team of experts led by Newcastle University, the United Kingdom, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The study finds clear differences between organic and non-organic milk and meat. 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, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.
The researchers said that the data shows a switch to organic meat and milk would go some way towards increasing our intake of nutritionally important fatty acids. A switch from conventional to organic neat and milk 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% (39mg) of the recommended, daily intake of very long-chain omega-3, while conventional milk provides 11% (25mg).
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 CLA in organic milk were also observed. The study also found 74% more iodine in conventional milk which is important information, especially for UK consumers, where iodized table salt is not widely available.
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More omega 3 acids in organic meat and milk
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