Milk and organic meat are much richer in omega-3 essential fatty acids for the proper functioning of the human body and organic meat contains less saturated fat, accused of increasing the risk of cardiovascular disease, according to a study released Tuesday.
Researchers from the British University of Newcastle reviewed 196 articles on the milk and 67 devoted to meat and “found clear differences between organic and conventional milk and meat and milk meat, especially in their fatty acid content. ”
“Omega-3s help reduce cardiovascular disease, improve neurodevelopmental and immune function,” said Chris Seal, one of the teachers. He stressed that if the European Food Safety Agency advocates doubling the omega-3 fatty acid intake in the diet of Western European populations, it is difficult to absorb enough via the traditional diet.
“Our study suggests that opting for organic would to some extent to improve the management of these essential nutrients,” adds Prof. Seal.
Increase the proportion of omega-3 does not mean absorb more calories or unwanted saturated fat, the researchers said finally. “The focus is on 56% more omega-3 in organic milk but the proportion is only valid for milk fat and not for milk as a whole,” commented Ian Givens, specialist nutrition.
“Skip the traditional milk organic milk increase absorption of omega-3 to 33 mg per day, only 1.5% of our total diet. Such minor changes are not likely to represent a nutritional benefit or a health benefit, “he nuance.