New study shows nutritional benefits of organic over non-organic
Organic dairy and meat are nutritionally different from their non-organic equivalents, according to a study published today.
The study published in the British Journal of Nutrition shows organic milk and meat contain around 50% more beneficial omega-3 fatty acids than non-organic, thanks to the clover-rich diets of organically reared animals.
These nutritional differences also apply to organic dairy like butter, cream, cheese and yoghurt.
Organic meat was also found to have slightly lower concentrations of two saturated fats that are linked to heart disease while organic milk and dairy is said to contain 40% more conjugated linoleic acid, which has been linked with improving cardiovascular health.
The study, led by Newcastle University, also found that organic milk had slightly higher concentrations of iron, Vitamin E and some carotenoids and less iodine than non-organic milk.
“This research confirms what many people have always thought was true,” said Soil Association chief executive Helen Browning. “What you feed farm animals and how you treat them affects the quality of the food – whether it’s milk, cheese or a cut of meat.
“These scientists have shown that all the hard work organic farmers put into caring for their animals pays off in the quality of the food they produce – giving real value for money.”