U.K. Study Shows More Omega-3s in Organic Milk

According to a recent U.K. study, organic milk from the country contains higher levels of omega-3 fatty acids than conventional milk. Researchers from the University of Liverpool, England; University of Glasgow, Scotland; and the University of Ulster, Coleraine, Ireland, all contributed to the project. The results of the study were published in the June 2006 issue of the Journal of Dairy Science (see http://jds.fass.org/cgi/content/abstract/89/6/1938).

The study, which took place from 2002 through 2005, found organic milk contained an average of 68% more omega-3 fatty acids than conventional milk. The study also showed a higher ratio of omega-3 to omega-6 fatty acids; a higher ratio of polyunsaturated fatty acids (PUFAs) to monounsaturated fatty acids (MUFAs); and higher levels of conjugated linoleic acid (CLA). Researchers analyzed milk samples from a cross section of dairy farms in the United Kingdom produced over a period of one year.

These results build upon those from a 2004 study conducted by researchers from the University of Aberdeen, Scotland, which showed that organic milk contained an average 71% more omega-3 fatty acids than conventional milk. That research also yielded similar results regarding omega-3 to omega-6 ratios, PUFA to MUFA ratios, and CLA content. The Aberdeen study connected the higher omega-3s levels, lower omega-6s levels and higher PUFA levels to the clover forage in the diet of the cows producing the organic milk.

"Organic milk does contain significantly higher levels of the beneficial polyunsaturated fatty acid, omega 3 and a trend of lower levels of omega 6 than nonorganic milk," notes Jamie Robertson, livestock projects manager, University of Aberdeen, in a press release from the school. "This is due to the higher proportion of clover forage in the diets of organic cows."

This research was sponsored by the Organic Milk Suppliers Cooperative, Worle, England (see http://www.omsco.co.uk/).