More Favorable Fatty Acid Profile
Organic Dairy and Meat May Have A More Favorable Fatty Acid Profile
Organic milk and dairy products may contain higher levels of omega-3 fatty acids and slightly higher amounts of iron, vitamin E and some carotenoids (7, 9Trusted Source).
However, organic milk may contain less selenium and iodine than non-organic milk, two minerals that are essential for health (9Trusted Source).
A review of 67 studies found that organic meat contained higher levels of omega-3 fatty acids and slightly lower levels of saturated fats than conventional meat (10Trusted Source).
A higher intake of omega-3 fatty acids has been associated with many health benefits, including a reduced risk of heart disease.
However, Several Studies Found No Differences
While several studies find organic foods to contain more nutrients, many others have found insufficient evidence to recommend organic over inorganic (11Trusted Source).
An observational study comparing the nutrient intakes of nearly 4,000 adults consuming either organic or conventional vegetables found conflicting results.
Although a slightly higher intake of certain nutrients was seen in the organic group, this was most likely due to higher overall vegetable consumption (12Trusted Source).
A review of 55 studies found no differences in the nutrient content of organic versus regular crops, with the exception of lower nitrate levels in organic produce (13Trusted Source).
Another review of 233 studies found a lack of strong evidence to conclude that organic foods are more nutritious than regular foods (11Trusted Source).
Nevertheless, it is important to remember that these studies vary quite widely in their results.
This is because the nutrient content of food depends on many factors, such as soil quality, weather conditions and when the crops are harvested.
The composition of dairy products and meat can be affected by differences in animal genetics and animal breed, what the animals eat, the time of year and type of farm.
The natural variations in the production and handling of foods make comparisons difficult. Therefore, the results of these studies must be interpreted with caution.