A team of researchers at Newcastle University in the U.K. has found clear differences between organic and conventional milk and meat, and it seems organic is the healthier option. This is particularly the case when in comes to fatty acid composition, as well as the concentrations of certain essential minerals and antioxidants, according to the study.
Using data from around the world, the study was based on a review of 196 papers on milk and 67 papers on meat. The results revealed that both organic milk and meat contain around 50 per cent more beneficial omega-3 fatty acids than conventionally produced products.
The findings were published in the British Journal of Nutrition on Feb. 16. According to the researchers, the results show that a switch to organic meat and milk would help in increasing our intake of nutritionally important fatty acids.
“Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function,” explains Chris Seal, professor of Food and Human Nutrition at Newcastle University, quoted in a story on the university’s “press office” page. “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.”