NEW RESEARCH PROVES ORGANIC MILK IS HIGHER IN VITAMINS AND ANTIOXIDANTS THAN NON-ORGANIC MILK

10 January 2005

Organic milk has higher levels of Vitamin E, antioxidants and omega 3 essential fatty acids, according to new research released today at the Soil Association’s annual conference, held in conjunction with the University of Newcastle’s Quality Low Impact Food (QLIF) Congress in Newcastle.

Organically reared cows, which eat high levels of fresh grass, clover pasture and grass clover silage, produced milk which is on average 50% higher in Vitamin E (alpha tocopherol), 75% higher in beta carotene (which our bodies convert to Vitamin A) and two to three times higher in the antioxidants lutein and zeaxanthine than non-organic milk. The data supports the higher antioxidant levels reported by an Italian Research Council Study1. In addition, the research team found higher levels of omega 3 essential fatty acids, confirming earlier research into raised omega 3 levels by the University of Aberdeen2 and the Institute of Grassland and Environmental Research3. The results will be presented at the QLIF Congress today by Jacob Holm, a senior biochemist at the Danish Institute of Agricultural Sciences.

Drinking a pint of organic milk a day provides 17.5% of the required intake of Vitamin E (alpha tocopherol) for women and 14% of that for men, and as much beta carotene as a portion of some vegetables such as Brussels Sprouts.

Although there are no dietary reference valuesa for beta carotene, lutein or zeaxanthine, they are recognised as an important part of a healthy diet, particularly as consuming these antioxidants in supplement form has been shown to be less effective than from foods. Fruit and vegetables are the major dietary source, but the research shows that organic milk can also provide a useful additional source.

The enhanced nutritional benefits of organic milk are due to the more natural diets of organic cows. Such diets are derived from strict legal standards, subject to independent certification, and laid down in European law. The less intensive organic systems (compared to conventional) ensure a diet high in forage, fresh grass and clover. In addition, stocking rates on organic farms are lower, giving organic cows access to more fresh pasture.

In contrast, non-organic farmers are allowed to provide a cheaper diet which can be high in energy rich concentrates to increase milk yields. Non-organic farmers are also allowed to use GM cattlefeed, urea and solvent extracted feeds and waste from food factories, all of which are banned in organic diets. No additional nutritional benefits were found in the milk of non-organic cows.

Professor Carlo Leifert, QLIF project leader commented at the conference; "Clearly to convince the scientific community as a whole we need further evidence and the EU Quality Low Input Food project is very much focused on confirming and explaining the differences in milk composition shown in these studies. However, the evidence already available convinces me to pay a little extra for organic milk"

Patrick Holden, Director of the Soil Association commented on the research; "This new research adds to the growing body of evidence proving the health benefits of organic food. A number of pioneering schools are serving organic milk, and there is now a strong case for the Government to ensure that such initiatives are extended across the country."

Vitamin E is a group of compounds called tocopherols, of which alpha tocopherol is the most active. It acts as an antioxidant and protects against damage caused by free radicals, which cause ageing.

Beta carotene is also a powerful antioxidant which may help reduce the risk of developing cancer. A major study demonstrated that in order to enjoy its benefits, beta carotene must be obtained from food – if it is taken in supplement form it has no benefit4.

Lutein and zeaxanthine are vitamins in the vitamin A family, which are also found in dark leafy green vegetables and eggs. It is thought that they help reduce the chance of getting cataracts, macular degeneration (deteriorating eye sight as we age) and atherosclerosis (when the blood vessels block up)

Editors notes

For further information or to arrange interviews, contact either Abby Edwards or Nicole Bowman on 0117 922 7799

References
1. Bergamo P et al, “Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products” Food Chemistry 82, (2003) 625 – 631
2. Robertson J & Fanning C, 2004, Omega 3 Polyunsaturated Fatty Acids in Organic and Conventional Milk (University of Aberdeen)
3. Dewhurst R J, Fisher W J, Tweed J K S and Wilkins R J (2003). Comparison of grass and legume silages for milk production. 1. Production responses with different levels of concentrate. Journal of Dairy Science (volume 86 pages 2598-2611)
4. Alpha-tocopherol and beta-carotene supplements and lung cancer incidence in the alpha-tocopherol, beta-carotene cancer prevention study: effects of base-line characteristics and study compliance, Albanes D, Heinonen OP, Taylor PR, et al., J Nat Cancer Inst. 1996;88:1560-70

Dietary Reference Values for alpha tocopherol:
Men 4mg per day
Women 3 mg per day