Are foods from organic farming more interesting in terms of nutrition? According to a team of researchers in human nutrition from the University of Newcastle (United Kingdom), organic milk and meat contain up to 50% ofOmega 3 in addition to those from traditional agriculture. Their work is published in the journal British Journal of Nutrition.
Increase omega-3 intake
To reach this conclusion, the researchers analyzed data from 196 scientific studies on milk and 67 others on meat, and found notable differences in terms of nutritional quality depending on whether these foods were organic or not. More precisely, the variations seem to concern the composition of unsaturated fatty acids (including omega-3) and the concentration of essential minerals and antioxidants.
Thus, consuming organic meat and milk would increase the intake of omega-3 without increasing the intake of calories and unwanted saturated fatty acids. Half a liter of organic whole milk would provide 16% (or 39mg) of the recommended daily allowance of omega-3, while the same amount of conventional whole milk would provide only 11% (25mg). Other advantages of these organic foods: their higher content of Vitamin E and carotenoids. Gold “omega-3s are associated with reduced cardiovascular disease, improved brain development and better immune system function“says Chris Seal, professor of nutrition and co-author of the study, in a statement from theNewcastle University. “Western diets are known to be too low in fatty acids and the European Food Safety Authority (EFSA) recommends that we double our intake. But it’s difficult with our diet. According to our study, switching to organic foods would somehow facilitate the intake of these essential nutrients.“congratulates Professor Seal.
Eat organic for nutritional quality
In previous study, these researchers had shown that organic cultures could contain up to 60% ofantioxidants more than conventional crops, and had fewer toxic metals such as cadmium. “People choose organic food for three main reasons: animal welfare, the positive impacts of organic farming on the environment and the perceived health benefits. But the impacts on nutritional quality are less well known, hence the importance of these studies“, concluded in the press release of the university professor Carlo Leifert, principal author of this work.
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