Omega-3 higher in organic meat and dairy

In the largest study of its kind, published in the British Journal of Nutrition and led by an international team of experts at Newcastle University, UK, both organic milk and meat were found to contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.

Organic meat also had slightly lower concentrations of two saturated fats linked to an increased risk of cardiovascular disease. Organic milk contained slightly higher concentrations of iron, Vitamin E and some carotenoids. However, conventional milk contained 74% more of the essential mineral iodine and slightly more selenium.

Analysing 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 authors say the data show a switch to organic meat and milk would go some way towards increasing our intake of nutritionally important fatty acids.

Sustain member the Soil Association welcomed the findings. Helen Browning, SA chief executive,  said, '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. 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'.

See how Susatin promotes organic food and farming here.