Organic milk and meat are healthier
Organic milk and meat contain 50% more health-promoting omega-3 fatty acids than conventional products. This is shown in a study by Newcastle University.
The team analyzed data from around the world and reviewed 196 scientific publications on milk and 67 on meat. It found significant differences between organic and conventional milk as well as between organic and conventional meat. The difference was particularly striking in the area of fatty acid composition and the proportion of essential minerals and antioxidants.
The two studies showed, among other things:
- Both organic milk and organic meat contain about 50 % more health-promoting omega-3 fatty acids than conventional products.
- Organic milk contains 40 % more conjugated linoleic acid (CLA) with health-promoting properties.
- Organic milk contains slightly higher levels of iron, vitamin E and some carotenoids
- In conventional milk, the content of iodine, an essential trace element, is increased by 74 % on average.
The findings were published in the British Journal of Nutrition on February 16, 2016. According to the team of experts, the data show that by switching to organic milk and meat, people consume more fatty acids, which are important in the diet.
The differences are mainly due to the different feeding of organically and conventionally raised animals. For ruminants (cattle, sheep, goats), the organic standards severely limit the amount of concentrated feed (grain maize, cereals, soy). For poultry and pigs, the organic standards require outdoor exercise, so these animals also generally eat more grass and herbs.
The two studies complement a 2014 publication in which an international team investigated the composition of organically and conventionally grown crops. This study, also published in the British Journal of Nutrition, showed that organically grown crops contain 60 % more important antioxidants than conventional crops.
(FiBL)
