After studying 196 papers on milk and 67 on meat, the researchers discovered clear contrasts between organic and conventional milk and meat.
These differences were clear regarding fatty acid composition and concentrations of certain crucial minerals and antioxidants.
The discoveries were published in the British Journal of Nutrition and the information demonstrates that a change to organic meat and milk would go some way towards increasing our intake of nutritionally vital fatty acids.
Chris Seal, Professor of Food and Human Nutrition at Newcastle University said that Omega-3s are connected to decreases in cardiovascular disease, enhanced neurological development and function, and better immune capacity.
“Western European foods are perceived as being too low in these unsaturated fats and the European Food Safety Authority (EFSA) suggests doubling the intake.
The study reveals that the more attractive fat profiles in organic milk were firmly connected to open air grazing and low concentrate bolstering in dairy diets, as endorsed by organic farming standards.
Newcastle University’s Professor Carlo Leifert, who led the studies, said that individuals pick organic milk and meat for three primary reasons: enhanced animal welfare, the positive effects of organic cultivating on the earth, and the apparent medical advantages.
“However, considerably less is thought about effects on dietary quality, henceforth the requirement for this study.