Ground-breaking new research finds MORE clear nutritional differences between organic and non-organic produced food and drink.
A new study published today, 16th February 2016, in the British Journal of Nutrition, shows organic dairy products and meat contain around 50% more beneficial omega-3 fatty acids than non-organic. The study is the largest systematic reviews of its kind globally and led by Newcastle University and a team of international experts.
- Organic food is nutritionally different. How we farm affects the quality of the food we eat: in 2014, scientific research found significant nutritional differences in organic fruit and veg compared to non-organic; now this has extended to meat and dairy.
- The research, published in the British Journal of Nutrition, found organic dairy – like milk, butter, cream and cheese contains over 50% more omega-3 fatty acids compared to non-organic.
- Organic meat has significantly higher levels of nutritionally beneficial polyunsaturated and omega-3 fatty acids and less harmful saturated fats that contribute to heart disease.
- There is strong evidence that Omega-3 fatty acids reduce the risk of heart disease and dementia.Organic IS different
Organic food is nutritionally different. In 2014, scientific research found significant nutritional differences in organic fruit and veg compared to non-organic; now this has extended to meat and dairy products as well.
“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 its milk, cheese or a cut of meat. These scientists have shown that all the hard work organic farmers put in to caring for their animals pays off in the quality of the food they produce – giving real value for money,”- Helen Browning, Chief executive of the Soil Association