Study finds clear differences between organic and non-organic milk and meat

Credit: PA

Scientists at Newcastle University say they've found clear differences between organic and non-organic milk and meat.

Both organic products contain 50% more beneficial omega-3 fatty acids, but conventional milk contains more of the essential mineral iodine.

Key findings:

  • both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products

  • organic meat had slightly lower concentrations of two saturated fats (myristic and palmitic acid) that are linked to an increased risk of cardiovascular disease

  • organic milk contains 40% more conjugated linoleic acid (CLA)

  • organic milk contains slightly higher concentrations of iron, Vitamin E and some carotenoids

  • conventional milk contained 74% more of the essential mineral iodine and slightly more selenium

Analysing data from around the world, the team 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 team say the data shows a switch to organic meat and milk would go some way towards increasing our intake of nutritionally important fatty acids.

Chris Seal, Professor of Food and Human Nutrition at Newcastle University explains:

Newcastle University's Professor Carlo Leifert, who led the studies, said: