Two new studies out of Newcastle University using state-of-the-art meta-analysis techniques confirm that organic dairy and meat offer a better fatty acid profile than their conventional counterparts. The papers, published in the British Journal of Nutrition, show that organic milk and meat contain about 50 percent higher levels of omega-3 fatty acids—beneficial for lowering the risk of heart disease—than conventionally produced products. They also show that organic meat had lower concentrations of two saturated fats, and that organic milk and dairy products contain 40% more of the heart-healthy conjugated linoleic acid (CLA). The most comprehensive reviews conducted on these topics, the studies drew upon findings from 196 papers on milk and 67 papers on meat from around the world. Despite marginally lower iodine levels, organic milk had several beneficial increases in nutritional minerals and antioxidants, such as higher concentrations of iron, vitamin E, selenium, and carotenoids. More details of findings, highlighted in The New York Times, are featured in a blog written by The Organic Center’s Director of Science Projects Dr. Jessica Shade.
Organic dairy and meat higher in omega-3 fatty acids
February 16, 2016 in Latest News
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