Researchers
in England say their review of more than 250 research papers indicates that
organic farming improves the nutrition of milk and meat.
They contain
50 per cent more beneficial omega-3 fatty acids than non-organic produce, says
the team led by Prof. Carlo Leifert of Newcastle University.
The same team
previously worked on a global study of organically-produced crops which found
they had up to 60 per cent higher levels of antioxidants than
conventionally-grown fruits and vegetables.
Leifert said
the research indicates that people could increase their omega-3 intake by
choosing organic, or they could maintain their intake of the important fats but
eat less meat if they switched.
"Nutritionists
do not agree on many things, but they all say we should double our intake of
omega-3," he said.
Western diets
have been shown to lack these important fats, which are also found in oily fish
and have been linked with reducing cardiovascular disease, improved
neurological development and better immune function.
The study,
published in the British Journal of Nutrition, reviewed 196 papers on milk and
67 on meat and found clear differences between organic and conventional
products.
Key findings
were in their fatty acid composition, and the concentrations of certain
essential minerals and antioxidants.
Chris Seal,
professor of food and human nutrition at Newcastle University, said "our
study suggests that switching to organic would go some way towards improving
intakes of these important nutrients."
The review
found organic milk contained 40 per cent conjugated linoleic acid, used as a
weight loss supplement and by bodybuilders. It also had slightly higher
concentrations of iron, Vitamin E and some carotenoids.
