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‘Organic foods have higher nutritional value’, study finds

16 February 2016

Organic milk and meat contain 50 per cent more omega-3 fatty acids than non-organic foods, according to a new study.

The study, published in the British Journal of Nutrition, also found that organic meat and milk contained 40 per cent more conjugated linoleic acid – a factor that has been linked to a reduced risk of cardiovascular disease and certain cancers. 

In addition, organic meat and milk contains higher concentrations of iron, Vitamin E and some carotenoids. 

“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 it’s milk, cheese or a cut of meat,” said Helen Browning, chief executive of the Soil Association.

“These scientists have shown that all the hard work organic farmers put into caring for their animals pays off in the quality of the food they produce - giving real value for money.

“Organic farming methods require all organic farmers to adopt techniques that guarantee nutritionally different foods. Following research in 2014 confirming nutritional differences between organic and non-organic crops like fruit and vegetables – we can now say for certain that organic farming makes organic food different.”


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