London - Spending more on organic food does bring health benefits, experts found.
Organic milk and meat contain higher levels of nutrients aiding the heart, brain and immune system, they discovered.
It challenges sceptics including the British government’s Food Standards Agency, which had argued organic was a waste of money.
Both organic milk and meat contained around 50 percent more beneficial omega-3 fatty acids than standard products.
Organic meat had slightly lower concentrations of two saturated fats linked to an increased risk of cardiovascular disease.
And organic milk had 40 percent more conjugated linoleic acid, linked to weight loss and cancer-fighting properties. It also had slightly higher concentrations of iron.
Chris Seal, professor of food and human nutrition at Newcastle University, said the fatty acids were linked to reductions in cardiovascular disease, improved neurological development and better immune function. He said: “Our study suggests switching to organic would go some way towards improving intakes.”
Two years ago, the same team found organic fruit and vegetables contain higher levels of cancer-fighting antioxidants.
But the Food Standards Agency has argued that there are no significant nutritional advantages. In 2000 its then chairperson Sir John Krebs said people were wasting their money by buying organic.
The latest research, published in the British Journal of Nutrition, showed that the superior organic milk was due to cattle eating grass rather than artificial food.
It also highlighted studies linking mothers’ consumption of organic milk and vegetables to a reduced risk of conditions such as eczema in babies.
But conventional milk had 74 percent more iodine, important for women who are pregnant or breastfeeding. Organic farmers have since taken steps to bring iodine in their milk up to the same levels.
Daily Mail