Organic milk and meat contains around 50% more omega-3 fatty acids than non-organic products, a study by Newcastle University has suggested.
The report, published today in the British Journal of Nutrition, linked an increase in the prevalence of omega-3 to the “more natural” grass-based diet of organic animals, which contains high levels of clover.
Organic milk and dairy also contains 40% more conjugated linoleic acid (CLA), which has been linked - in animal studies - to a range of health benefits including reduced risk of cardiovascular disease, certain cancers and obesity, the study found, while organic meat had slightly lower concentrations of two saturated fats linked to heart disease than non-organic meat.
Researchers also claimed organic milk contained less iodine than non-organic milk, slightly higher concentrations of iron, Vitamin E and some carotenoids.
“This research confirms what many people have always thought was true - 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,” said Soil Association CEO Helen Browning.
“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,” she added. “Organic farming methods require all organic farmers to adopt techniques that guarantee nutritionally different foods.”
The research follows a similar study by Newcastle University into the benefits of organic fruit and veg in 2014, and meant “we can now say for certain that organic farming makes organic food different,” claimed Browning.
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